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Sunday, July 9, 2017

Jolly-merienda with Mushroom Empanada

It’s back to school to most students but there are few days left for some state colleges, universities and some private schools who will open later this month or in August.

Whether its school time of prep time, healthy and delicious snacks are always great idea to mommies as well as to young foodies like me! Here is a recipe that I personally made using Jolly food items which is simple, delicious and healthy! 

Of course, would it be my blog without a photo like this?

Make sure you cube ingredients to the same size! Otherwise, other portions will hard while others will be mushy.

I used the pieces and stems but I also tried the whole mushrooms and sliced them to quarters. Same outcome. Jolly has the best mushroom for this as the Jolly Food has been in the market in the last 20 years! Talk about years of quality food. They are making products way before I learned how to cook! 

Just before adding the raisins. Look, no meat!

Slice the butter to tiny portions and remember to add while it's cold! 

Remember to include JollyCow Chocolate Milk in the baon, too!


Ingredients:
Filling:
2 cloves garlic, minced
1 medium potato, cubed
½ large carrot, cubed
1 420g Jolly Mushroom, cubed
Raisins
Salt and pepper to taste
Boiled egg

Dough:
1 ½ cups all-purpose flour
2 tbsp sugar
¼ tsp baking powder
½ tsp salt
½ c butter (1 stick)
3 tbsp cold water

Procedure:

In a pan, sautee garlic until golden brown. Add all the remaining ingredients and season with pepper and salt. Set aside to cool. Do not use as filling when hot.

To prepare your dough pastry, mix all the dry ingredients-flour, sugar, baking powder and salt. Using a fork or pastry maker, add in the butter (sliced in small pieces while still cold). Gradually add water until you form a dough. Set aside for 10-15 minutes.

Divide the dough into 8 portion. Flatten out to a circle about 7 inches in diameter. Add filling and a slice of boiled egg. Fold/ cover the filling and seal using an eggwash. Optional: Brush some of the eggwash on the outer pastry to give a good shine.

Bake to 250 degrees Celsius for 20 minutes. Set aside to cool and pack for baon.

So what do you think?


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2 comments :

  1. Ayiiii... looks so delish... thanks a bunch Davao Foodtographer for this... I will try to recreate this.

    ReplyDelete
  2. Ayye! Thanks Ms. Verna! Enjoyed making this even though I struggled running after the sunlight to take good photos :P

    ReplyDelete

 
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