Roasted Mushroom, Quinoa, and Walnut Empanadas

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.

 
 

Yield: 2 servings

Method

  1. Combine the seasoned Mushroom Taco Filling with ¼ cup Hellmann's® Spicy Mayonnaise Dressing and mix well.

  2. Brush the empanada dough disks with the egg wash.

  3. Fill with 1 tablespoon of the Mushroom Taco Filling mixture, fold over and seal with a fork. Brush with the remaining egg wash.

  4. Bake at 425 degrees for 12-14 minutes. Serve with a side of Hellmann's® Spicy Mayonnaise Dressing for dipping.

    Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients                             

1 cup Mushroom and Quinoa filling (recipe here)
¼ cup + more for dipping, Hellmann's® Spicy Mayonnaise Dressing
12 ea. Empanada dough discs
egg wash, as needed

 

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.