{"id":29155,"date":"2013-05-10T19:20:06","date_gmt":"2013-05-10T23:20:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29155"},"modified":"2013-05-10T19:21:48","modified_gmt":"2013-05-10T23:21:48","slug":"baked-mushroom-empanada%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%a8%e3%83%b3%e3%83%91%e3%83%8a%e3%83%bc%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29155&lang=en","title":{"rendered":"Baked Mushroom Empanadas
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\"133\"<\/a><\/p>\n

Baked Mushroom Empanadas<\/strong><\/p>\n

During our stay in Panama, we often enjoyed empanadas for a snack. There was a small convenience store near our hotel and they were selling empanadas for 65cents. You can choose either chicken or beef. Both were very tasty, but I wished they had a vegetable option available.<\/p>\n

When I got home from our trip, I was so determined to make empanadas myself. Of course vegetable versions! I made two different fillings, but today I’m posting the mushroom empanadas. I used this recipe<\/a> (I used 2 eggs instead of 1 egg and 1 egg white, and I used butter instead of shortening) for the dough and I was very happy with the results! It was very easy to roll and fold, and once baked, it was perfectly flaky and light, but not too buttery. Folding the edges was a bit challenging but I think I did okay for the first try (thanks to YouTube).<\/p>\n

Mushroom filling: canola oil, garlic, onion, mushroom, white wine, bay leaf, sugar, salt, pepper, parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"144\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Mushroom Empanadas During our stay in Panama, we often enjoyed empanadas for a snack. There was a small convenience store near our hotel and they were selling empanadas for 65cents. You can choose either chicken or beef. Both were very tasty, but I wished they had a vegetable option available. When I got home […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-29155","post","type-post","status-publish","format-standard","hentry","category-mushroom"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29155"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29155\/revisions"}],"predecessor-version":[{"id":29173,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29155\/revisions\/29173"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}