Vegetarian Chilean Empanadas In Phyllo Dough

Large Radish


For the Filling: 2 tbsp olive oil Salt to taste ½ large onion, diced 3.5 oz (100 g) white mushrooms, finely diced 3.5 oz (100 g) shitake mushroom, finely diced 1 heaping tsp cumin ½ tsp paprika 10 pitted olives cut lengthwise into four 1 hard-boiled egg, diced 1 tsp olive oil For the Empanadas: 3 sheets phyllo dough 3 oz (100 ml) olive oil

In the interior vessel of the Instant vessel, combine the onion, salt, and 1 tablespoon of oil. 7 minutes is the recommended cooking time after pressing Saute. 

 Add mushrooms and seasonings when finished. Ten minutes is the recommended cooking time after pressing Saute.

Combining the sautéed ingredients, olives, and minced egg in a basin. Utilize 1 teaspoon of olive oil to dress. Stir while assessing the seasoning.

A sheet of phyllo dough should be spread across a broad cutting surface. Apply olive oil to the complete sheet of dough using a pastry brush. 

Place a substantial amount of the filling in the center of the bottom, reserving approximately 2" (5 cm) of dough along all the margins to facilitate future folding.

After folding in the bottom portion, proceed to fold in both side edges as well. A small packet of dough will be present at the bottom; using both hands.

 To reduce the batter, employ a knife. Carry out the process with every individual dough portion. A quantity of around seven miniature empanadas may be assembled using this filling.