Mushroom and Goat Cheese Empanada
8 ounces crimini mushrooms, thinly sliced
2 tablespoons chopped Italian flat parsley
1 tablespoon butter
½ teaspoon chopped garlic
¼ teaspoon Worcestershire Sauce
1 container of Chevre a Tartiner Ail et Fines Herbes (150 g container)
Coarse black pepper
8 empanada wrappers, 5” diameter
Place sauté pan over medium heat, add butter. When butter is melted, add mushrooms, parsley, garlic and Worcestershire Sauce. Sauté until mushrooms are cooked, approximately 3 – 5 minutes. Remove from heat and allow mixture to cool.
When cool, incorporate Chevre into mushroom mixture. Add salt and pepper to taste. Divide mixture evenly into the center of empanada wrappers. Fold over and seal according to directions.
Bake according to package directions.
Serve empanadas warm or at room temperature.