Quail and Wild Mushroom Empanadillas

Rothmann’s Steakhouse & Grill in New York City (212.319.5500) offers great steaks, a superb wine list, and the innovative cuisine of Chef Chris Hollis. Chef Hollis suggests pairing Stag’s Leap Wine Cellars ARTEMIS Cabernet Sauvignon with this creative variation on a tapas favorite. “There’s nothing better than eating empanadillas on the back porch with a glass of great wine,” he says.

Savory Pie Dough for Empanadillas

6 cups all-purpose flour
2 tablespoons salt
¾ cup cold water
juice of 1 lemon
8 ounces lard, softened

1. In a large mixing bowl, combine the flour, salt, cold water, and lemon juice. Work the mixture with your hands until it forms a smooth ball. Let rest for 30 minutes covered in plastic wrap.

2. Roll the dough into a rectangle, approximately 10 by 15 inches. Spread 1/3 of the lard over the dough and then fold the dough into thirds, one side over the other. Wrap in plastic and cool in the refrigerator for 30 minutes. Repeat process two more times, letting cool for 30 minutes the second time and 60 minutes the third.

Quail and Wild Mushroom Empanadillas
(serves 8)

3 quail
salt, pepper, and paprika
¼ cup olive oil
½ pound oyster mushrooms, sliced
½ pound cremini mushrooms, sliced
2 small onions, finely diced
4 stalks celery, finely diced
2 cloves garlic, sliced
¼ cup balsamic vinegar
2 cups chicken stock
¼ cup chopped fresh parsley
¼ cup green Spanish olives, chopped
2 pounds prepared pie dough (see preceding recipe)
1 egg, beaten

1. Preheat oven to 300 degrees.

2. Sprinkle the quail with salt, pepper, and paprika. Heat the olive oil in a roasting pan over high heat. Sear the quail on all sides and set them aside. In the same pan, sauté the onion, celery, and garlic until soft. Add the mushrooms and sauté for another two minutes.

3. Put the quail back in the pan and place pan in the preheated oven. Roast, stirring vegetables frequently, for about 55 minutes, or until the breasts can be easily pierced by a fork.

4. Remove pan from the oven. Peel the flesh from the bones of the quail. Stir the meat into the vegetables and heat over high heat. Deglaze the pan with the balsamic vinegar. Add the chicken stock and reduce over high heat until the vegetables are dry. Add the parsley and olives and adjust seasoning. Set aside to cool.

5. Roll out the pie dough to 1/8-inch thickness. Cut circles about 6 inches in diameter. Place a large spoonful of the cooled meat mixture in the center of each circle. Fold the circle in half and pinch off the edges. Lay out on cookie sheets lined with parchment. Brush the top of each empanadilla with the beaten egg. Let the empanadillas rest in the refrigerator for ½ hour or overnight.

6. Preheat oven to 400ºF. Cook the empanadillas until crust is golden, about 15 minutes. Serve hot or at room temperature.