Duck Rillettes And Mushroom Empanadas
- FOR THE EMPANADA DOUGH
- 3 cups all purpose flour
- 1/ 2 teaspoon salt
- 1 teaspoon baking powder
- 1 stick (1/2 cup) unsalted butter
- 1/ 4 cup orange juice
- 2/ 3 cup water or sparkling water, plus more as needed
- 1 teaspoon neutral oil
- FOR THE DUCK RILLETTE AND MUSHROOM FILLING
- 18 ounces baby bella mushrooms or mushrooms of choice
- 2 tablespoons avocado oil
- 1 shallot, minced
- 5 cloves garlic, sliced
- 1 package Three Little Pigs Rillettes de Canard
- 2 tablespoons Whole Grain Mustard
- 2 teaspoons fresh thyme leaves
- salt and pepper, to taste
Add flour, salt, and baking powder in a food processor. Add the pieces of butter and pulse until mixed.
Add the orange juice and ½ cup of sparkling water. Add more as needed until the dough comes together into clumps and there are no dry patches of flour. Remove the dough from the food processor and lightly knead.
Place the dough in a bowl and coat with oil, cover and let rest at room temperature for 1 hour. While the dough is resting, prepare the mushroom filling.
Add mushrooms to a food processor and pulse until mushrooms are finely chopped.
In a large skillet over medium heat, add olive oil, shallots and garlic. Cook until tender and fragrant. Add finely chopped mushrooms and cook until dark golden brown, about 10-15 minutes. Place the cooked mushroom mixture in a bowl or on a sheet tray, wrap with plastic and place in the fridge to cool completely.
While the mushrooms cool, prepare the empanada discs. Weigh out 1.5 - 2 ounces of dough and roll into balls. Use a tortilla press or rolling pin to roll them to 1/8th of an inch thick. Use a large 5 inch cookie cutter to trim off any excess dough. Empanada discs can be used immediately or stored in the refrigerator or freezer for later use.
In a heavy bottomed pot, heat frying oil to 375F.
Place the rolled out empanada dough onto a cutting board, dip your fingers into a bowl of water and lightly wet half of the outer edge of the empanada dough. This will help the dough seal together when folding or crimping.
Place 3 tablespoons of the mushroom mixture in the center of the dough disc. Fold over the dough to form a semicircle and using a fork or your hands crimp the edges to seal. Place on a baking sheet until ready to fry.
Once the oil has reached 375°F fry 2 to 3 empanadas at a time until golden brown, about 2-3 minutes. Remove from oil and place empanadas on a paper towel lined plate or resting racking and allow to cool slightly before serving. Enjoy!
Pair with a French Pinot Noir
These Empanadas are great to serve at parties, potlucks, weddings, Thanksgiving, summer parties, yep... any time!