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1
To make the dough, put the flour and salt in a food processor and pulse a few times to mix.
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2
Add the butter and process just until the butter is the size of small peas.
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3
In a small bowl, whisk together the eggs, water, and vinegar.
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4
Add to the flour mixture and pulse to combine.
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5
Dump the dough onto a work surface and press into a disk.
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6
Wrap with plastic wrap and refrigerate for about 1 hour before using.
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7
To make the filling, in a large frying pan over medium-high heat, warm the oil.
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8
Add the onion and a sprinkle of salt and cook until golden and caramelized, about 10 minutes.
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9
Add the garlic and cook 30 seconds.
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10
Add the mushrooms and cook until they start to brown, about 5 minutes.
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11
Add the green chiles, then deglaze the pan with the broth.
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12
Simmer for about 5 minutes to bring the flavors together.
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13
Let cool completely before using.
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14
Heat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
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15
Divide the dough into 8 pieces (or divide it into 10 to 12 pieces for smaller empanadas).
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16
On a lightly floured surface, roll each piece into a round about 6-inches in diameter and 1/8-inch thick.
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17
Brush the edge of half of each round with the egg wash. Add about 1/4 cup filling (or more or less depending on the size of the rounds) and some cheese and fold the dough in half to create a half moon shape.
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18
Press the edges together, then use a fork to crimp the edges.
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19
Place on the baking sheets, leaving a bit of space between each empanada.
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20
Prick the tops of each with the fork to create steam vents.
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21
Brush the tops of the empanadas lightly with the egg wash.
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22
Bake until golden brown, about 20 minutes.
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23
Serve hot or warm.
