720 g (3 cups) cake flour (plus a little more for kneading)
10 ml (1 tsp) salt
125 ml (1/2 cup) cold water
1 egg white
15 ml (1 tsp) vinegar
45 ml (3 tbsp) butter
500 g (17.64 oz) brown mushrooms
10 ml (2 tbsp) oil
80 ml (2.7 oz) Peppadew® Hot Piquanté Pepper Relish
In a bowl, beat the water, egg, egg white and vinegar together. Set aside. In a separate bowl, mix together the 3 cups of flour and salt. Cut the butter into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
Fire up your Weber® or griddle pan to high heat. Brush the mushrooms with a little oil and then grill them until they are tender and nicely coloured. Chop up the mushrooms and mix with Peppadew® Hot Piquanté Pepper Relish. Roll out the dough and cut 10cm circles, place a big spoon of filling in the middle of each circle and then fold the dough over to make small pies. The Weber® temperature will now be at a medium heat, place the empanadas onto the grill and close the lid. Cook until the dough is cooked through.