Mushroom Empanadas

1. Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
2. Add parsley and mozzarella.
3. Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
4. Preheat the oven to 400 degrees F.
5. Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
6. Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family—the way empanadas are meant to be enjoyed!

Empanada Dough:

1. Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
2. Add the butter and mix until blended, another 2 minutes.
3. Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
4. Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
5. Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
6. Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.