Healthier Empanadas - Broccoli and Mushroom

After receiving rave reviews from my husband over the empanadas I made last week, I decided to make them again for tonight, only this time a healthier version with less butter, some whole wheat flour, and broccoli.

Here is what I did: Place 1 c white flour, 1 c whole wheat flour and 1/2 t salt in a food processor and process for 30 seconds. Cut 6 T of chilled butter into pieces and add to the food processor; pulse several times until the mixture resembles course meal. Add 1/2 c ice water and stop the machine as the dough comes together. Turn the dough out onto a floured board and flatten it into a disk. Roll the dough into a thickness of 1/8 inch. Cut out circles of dough, and place a rounded teaspoon of the filling in the center. Moisten the edges of the dough with a fingertip or brush dipped in egg white and then fold over the filling. Place in the oven at 375 for 2o to 25 minutes.

Filling:
3 T olive oil
1/2 large red onion, quartered and thinly sliced
2 garlic cloves, minces
1/2 t sugar
1 t balsamic vinegar
1/3 pound fresh wild mushrooms (I got mine at Whole Foods), chopped
3/4 c of broccoli, chopped
1/4 c sour cream

To make the filling, add 2-3 T of olive oil in a large skillet over medium-high heat and cook the onion and garlic slowly for about 10 minutes. Sprinkle with the sugar and vinegar and cook until the mixture is brown and syrupy. Stir in the mushrooms, then broccoli, and finally stir in the sour cream and then chill.

Voila - eat and enjoy!

Also, take a look at this fun T-shirt - my cousin saw a woman wearing it (at a bakery, of course) and he snapped the photo -- love it!: