YIELD 10 to 12 empanadas
|For the dough|
|1 (8‑ounce)||package cream cheese, at room temperature|
|6 tablespoons||butter, at room temperature|
|1 1/4 cups||all-purpose flour|
|For the filling|
|1/4 cup||minced yellow onion|
|2 cups||shiitake mushrooms, stems removed|
|2||large garlic cloves, minced|
|2 tablespoons||chopped green olives|
|1 tablespoon||chopped golden raisins|
|1/4 cup||tomato sauce|
|1 1/2 tablespoons||orange juice|
|1/4 teaspoon||ground cumin|
|1/4 teaspoon||dried oregano|
|1/8 teaspoon||ground allspice or cinnamon|
|1/4 teaspoon||freshly ground black pepper|
|2 tablespoons||olive oil, divided|
For the dough
For the filling
Editor's Note: Look for organic dairy and organic, locally-grown vegetables, or try growing your own.
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