Mushroom cheese empanadas

• Produce

  • 10 oz 2 1/2 to 3 cups sliced mushrooms
  • 1/4 cup Raisins
  • 2 cups Shallots

• Condiments

  • 1 Aji criollo or spicy cilantro hot sauce
  • 1 tsp Balsamic vinegar

• Dairy

  • 4 oz 1 cup grated fontina cheese, grated
  • 2 tbsp Butter

• Other

  • 1 Egg, white and yolk separated and lightly whisked
  • 12 15 medium size or 20-25 small empanada discs, use homemade empanada dough for baking or store bought empanada discs

Found on laylita.com