To begin making Mushroom Empanadas Recipe, prepare the dough first

Sift the flour and mix flour with salt

Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly

Slowly add the water and stir until the water is incorporated

Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour

In a frying pan heat oil over medium high heat

Add onion and saute until soft

Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates

Turn down heat and add basil, parsley, salt and pepper

Remove from heat and set aside to cool

Preheat oven to 350F (180C)

Line a baking tray with parchment paper

On a floured surface, roll out dough to thin disc

Using a 3-1/2-inch circle cutter cut out circles of dough

Re-roll dough as needed

Repeat procedure with remaining dough until using all the dough and results about 16-17 circles

Stretch the circles into oval and place a tablespoon of mushroom filling on each oval

Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle

Use a fork to press the edges together to seal

Place the empanadas on the prepared baking tray

Make an incision with a knife in the center of each pastry for the steam to escape created while baking

And brush their tops with milk

Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden

Take care with oven baking since each oven differs in its heating capability

Keep a close watch on the same and take out as soon as it is done

Cool them slightly and serve with a dipping of choice

Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas)