Mushroom, Silverbeet and Bechamel Empanada
- 1 leeksdiced (white part only)
- 1 garlic clove
- 500 grams Swiss brown mushrooms
- 1 silverbeet white stemdiced, green leaves roughly sliced
- 500 millilitres Beschamel saucesee recipe below
- 125 grams manchego cheese
- Salt & pepperto taste
- 50 grams Butter
- 50 grams Flour
- 500 millilitres Milk
- 1 pinch nutmeg
- 125 grams grated manchego cheese
- salt to taste
Empanadas are stuffed pastries that are hugely popular in South America. The filling can be anything from beef and chicken to vegetarian or vegan-friendly choices of cheese and mushrooms. This mushroom empanadas recipe has an Argentinian flair to it as it’s provided by Chef Stephen Clark, who runs the kitchen of a great Argentinian restaurant in Melbourne.
How to Make the Bechamel Sauce
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook, until the mixture turns a light, golden sandy color, about 5 minutes.
Add the milk to the mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 – 20 minutes, stirring constantly, then add the manchego cheese and continue to stir until all melted. Season with salt and nutmeg, and set aside until ready to use.
How to Make the Empanada Filling
Sweat leeks and minced garlic in butter and oil for 10 minutes then set aside. Roast mushrooms on a baking tray in oven at 225 degrees for about 10 minutes with butter, salt and pepper.
Meanwhile cook out diced silver beet until soft, add chopped green leaves until wilted. Add the leek and garlic mixture, and then the roasted mushrooms chopped roughly.
Drain excess liquid, if any. Stir in Bechamel sauce and add salt and pepper to taste. See Empanada Dough recipe for assembly and frying methods.