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).