Empanadas de hongos (mushroom turnovers) were one of my mother’s favorite first courses for dinner parties. Of course, the puff pastry was always made at home. I remember my younger sister Ximena loved to make puff pastry, I think she was 10 years old when she learned how to make this dough. These empanadas were also a favorite of my cooking class students, and they are always a treat for family and friends, whether they are made in the large size for lunch or the hors d’oeuvre size. The bonus—they freeze beautifully. To accommodate today’s busy schedules, I often rely on ready-made puff pastry, as in this version of the dish. Click here for the recipe.

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