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Mushroom and ricotta empanadas from Holiday (page 17) by Bill Granger

  • ricotta cheese
  • green chiles
  • brown mushrooms
  • store-cupboard ingredients
  • egg yolks

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Notes about this recipe

  • sharifah on April 04, 2013

    I cheated and used 375g of shop bought shortcrust pastry, and it worked out well with the amount of filling, which was very tasty. I used chestnut mushrooms instead of swiss mushrooms, and chopped them up small. He didn't say anything about cooking the mushrooms until they dried out a bit on the stove, which I did otherwise I thought the pastry would go soggy. The ricotta cheese made a creamy filling - went down a storm with everyone. I would make this again, very nice.

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