Mushroom Empanadas with Chimichurri|Australian Mushrooms

500 g button mushrooms, halved and whole

50 ml extra virgin olive oil

200 g shallots, thinly sliced

50 g unsalted butter

2 garlic cloves, finely chopped

1 tsp chilli powder

2 tsp cinnamon

1 tbsp cumin

100 g sultanas

50 g grated mozzarella cheese

2 tbsp chopped spring onions, dark green parts only

Zest of 1 lemon

6–8 frozen butter puff pastry sheets

1 egg yolk

1 tbsp water

To serve

Homemade or store bought chimichurri or dipping sauce of choice

Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.

Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.

Add the chopped spring onions & lemon zest and stir until combined.

Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.

Using a 12cm cookie cutter or small bowl, cut rounds of pastry.

Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.

Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.

Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.

Serve with chimichurri or dipping sauce of choice.

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Mushroom Empanadas with Chimichurri