Mushroom And Quinoa Empanadas

Name: Mushroom And Quinoa Empanadas
Yield: 12
Ingredients: 1.0cup Mushroom Taco Filling (recipe above; 0.3cup Hellmann’s® Spicy Mayo 2 x 1 Gal; 12.0ea Empanada dough discs; 0.0as needed Egg wash

Mushroom And Quinoa Empanadas – - Recipe

Ingredients

Mushroom Taco Filling (recipe above 1.0 cup
Hellmann’s® Spicy Mayo 2 x 1 Gal 0.3 cup

Hellmann’s® Spicy Mayo 2 x 1 Gal

Hellmann’s® Spicy Mayo 2 x 1 Gal

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Empanada dough discs 12.0 ea
Egg wash

Ingredients
- Combine the seasoned Mushroom Taco Filling with ¼ cup Hellmann's® Spicy Mayonnaise Dressing and mix well.
- Brush the empanada dough disks with the egg wash.
- Fill with 1 tablespoon of the Mushroom Taco Filling mixture, fold over and seal with a fork. Brush with the remaining egg wash.
- Bake at 425 degrees for 12-14 minutes. Serve with a side of Hellmann's® Spicy Mayonnaise Dressing for dipping.