Baked Mushroom Empanadas

Empanada Dough

• 1 tsp dried mixed herbs (thyme, parsley, oregano)
• 10 oz all-purpose flour
• 3 oz whole wheat flour
• ½ tsp salt
• 2 ½ oz vegetable shortening
• 6 oz warm water

Mushroom Filling

• 4 oz shallots, cut into pieces
• 1 garlic clove
• 3 tsp dried mixed herbs (thyme, parsley, oregano)
• ½ tsp salt
• 1 pinch dried red pepper flakes (optional)
• ½ oz extra virgin olive oil
• 16 oz cremini mushrooms, sliced

Assembly

• 1 large egg
• 1 tbsp water
• salsa verde, to serve
  or salsa, to serve