Tina’s Porcini and salsiccia empanadas.

For the dough, assembly and baking instructions follow my recipe:

http://www.facebook.com/groups/gastrocasa/doc/349375895109266/

For the filling:
About 2 cups of porcini, sliced
1 large onion

salsiccia (cut into small bits) (as much or as little as you’d like – it depends on how dominant you would like the porcini to be vs. the sausage)
salt and pepper to taste
OPTIONAL: mozzarella

Sauté it all together until everything is cooked through

When assembling the empanadas, you may add a small piece of fresh mozzarella before closing the empanadas. Bake 25 minutes at 180C or until golden brown. Enjoy! 🙂

Note: I have NEVER used my empanadas recipe as a submission before and I thought that porcini were the perfect ingredient with which to do so.

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