Mushroom Empanadas (sort of)

I know I seem to be posting rather frequently at the moment but after 2 years of low carbing with only almond flour I am sooooo glad to have flour back in my life. Also, we live on a narrow boat and are currently cruising an area with few locks so I have a bit of time. I wanted to just try making a little bit of pastry to see how it turned out so made the above with the ingredients I have to hand, not many accessible shops in this area either. Pastry was great so Pasties tonight to use up leftover roast lamb! Thanks to others who have posted pastry ideas they really helped.

Makes 8 empanadas

200g ultra fine fibre flour

100g butter

2 tablespoons cream cheese

water

Filling

1 tablespoon garlic infused olive oil

Knob of butter

1 small onion finely chopped

small chunk celeriac grated, or 1 medium carrot

4 or 5 button mushrooms chopped (not the tiny ones)

large pinch of oregano

large pinch parsley

Soya sauce

Egg and milk mix for glazing

1 Make pastry in usual way mixing in cream cheese before adding enough water to pull the pastry together, then chill for 1 hour

2 Heat the oil and butter

3 Fry the onions, celeriac, and herbs until onions are soft

4 Add mushrooms and a few shakes of soya sauce to taste

5 Cook together for a couple of minutes and set aside

6 Roll out pastry to about 2 mum thick

7 I used a 9cm metal ring to cut out pastry circles

8 Put some mushroom mixture onto each circle, dampen edges with water, fold over and crimp

9 Brush with egg/milk mix and bake 180C or gas mark 4 for 25 minutes until golden