Guest Author - Terri Perkins Fulton

Empanadas are a classic Mexican finger food that goes a step farther than chips and dip. They can be filled with cooked meats or seafood, and vegetarian versions like the one that follows are common. For a shortcut, potsticker wrappers can be used in place of the dough.

Empanadas con Hongos y Queso
(Empanadas with Mushrooms and Cheese)

Makes 12 empanadas

The Dough:

2 cups all-purpose flour
1-teaspoon coarse salt
3 tablespoons lard or vegetable shortening
1 egg yolk
1/2 cup ice water

The Filling:

3 tablespoons vegetable oil
2 cups slivered onions
1 teaspoon minced garlic
6 ounces mushrooms, stemmed and thinly sliced
4 jalapeno chiles, stemmed, seeded and thinly sliced
1/4 cup chopped cilantro
1-teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

3/4-cup queso fresco crumbled, or Monterey jack cheese, grated

Additional oil for frying
For the dough, mix the flour and 1-teaspoon salt in large bowl. Cut in the lard until the mixture resembles coarse meal. Beat the egg yolk with water in separate bowl and add to the flour mixture. Mix with a fork until mixture forms a ball. Gather dough and knead on a lightly floured surface until smooth and elastic. Divide dough into 12 equal balls, about the size of golf balls and cover with a damp cloth to rest for 1 hour.

Meanwhile for the filling, heat 3 tablespoons oil in a skillet over medium-high heat. When hot, add the onions and the garlic and saut� for 3 minutes. Add the mushrooms and cook for about 5 minutes, until the mushrooms start to release moisture. Add the chiles, cilantro, 1-teaspoon salt and pepper. Stir to combine. Remove from heat and let cool.

On a lightly floured surface, roll each ball into a 3-inch circle. Spread 2 tablespoons mushroom filling over one half of each dough circle. Sprinkle 1-tablespoon cheese over filling. Brush the edges with water, fold the circle in half over the filling and press with tines of a fork to seal.

Heat additional oil in a large heavy skillet to a depth of about 11/2-inches. Fry the empanadas in batches without crowding, for about 2 to 3 minutes per side until golden. Drain on paper towels. Keep in warm oven until ready to serve.