Turnip green and mushroom empanada

Ingredients

• 2½ cups all-purpose flour, plus a little more for rolling
• 100 ml white wine
• 250 ml water
• 4 tablespoons olive oil, for the dough
• ¼ teaspoon salt
• 500 g turnip greens
• 1 garlic clove, germ removed
• ½ leek
• ¼ zucchini
• 2 tomatoes
• 400 g assorted mushrooms
• A pinch of brown sugar
• 2 tablespoons olive oil, for the filling
• ½ teaspoon chopped spearmint
• ½ teaspoon thyme
• 2 tablespoons Spanish tomato sauce (tomate frito)
• 2½ tablespoons cornstarch
• Salt, for the filling

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of leek
• What to use instead of tomatoes
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. For the dough, mix the flour with the salt and gradually add the wine, water and oil, stirring until it forms a ball. Knead it for 5-6 minutes, until smooth. Cover it and let it rest for at least 30 minutes.
2. Wash the turnip greens and cut them into 3-4 pieces, separating the stems from the leaves. Blanch them: the stems for 2 minutes in boiling salted water, then the leaves for 1 more minute; transfer them to very cold water, drain them and squeeze them well. Chop them finely.
3. Chop the garlic and sauté the greens with it in the oil over medium-high heat.
4. Finely chop the leek and add it. Grate the zucchini and tomatoes. Add the zucchini, herbs, salt, sugar and mushrooms and mix very well.
5. Add the tomato sauce and grated tomato and let it reduce for 10-15 minutes, until there's not much liquid left.
6. Dissolve the cornstarch in half a small glass of cold water and add it, lowering the heat slightly and stirring quickly until it turns creamy. Let it cool.
7. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Divide the dough in two and roll each half into a rectangle the size of the baking sheet.
8. Put one on the baking sheet, spread the filling over it without reaching the edges, cover with the other and seal the edges by hand. Prick the top with a fork so steam can escape.
9. Bake at 220°C (425°F) for 30 minutes. For extra browning, brush it with oil before baking and bake the last 10 minutes at 230°C (450°F).
10. Let it rest for a few minutes before cutting. It can be served hot or cold.

Nutrition facts

Approximate, per serving (about 290 g). Calculated with data from USDA FoodData Central.