1 tbsp. olive oil
2 finely chopped garlic cloves
2 tsp. finely grated ginger
500g button mushrooms, (button, shiitake, king) diced
3 spring onions (whites), sliced finely
½ bunch coriander, chopped
¼ cup water or vegetable stock
½ tbsp. AYAM Rendang Curry paste
1 kaffir lime leaf, torn
1 long red chilli, chopped
2 tbsp. lemongrass, chopped
1 tsp salt (optional)
150g hard tofu, grated
4 mountain bread wraps
olive oil, to brush
1 egg yolk, to brush
Preheat oven to 180 degrees.
Heat oil in wok or large frying pan, stir fry garlic, ginger, red chilli, spring onion and lemongrass on medium heat for less than a minute. Add Ayam rendang curry paste and kaffir lime leaf. Stir fry for a further minute. Add mushrooms, coriander, water/stock and salt. Stir well.
Reduce heat and simmer covered for 15 minutes or until mushrooms are tender and all liquid has been absorbed. Remove from heat, stir through coriander leaves and set aside.
Place the mountain bread on a baking tray. Put 2 heaped tablespoons of the grated tofu and the mushroom mixture into the centre of the mountain bread, top with a little chopped spring onion and brush the edges with olive oil and roll to enclose the filling. Press the edges together, and place sealed-side up on a lined baking tray. Repeat with remaining grated tofu and mushroom mixture.
Brush the empanadas with egg yolk and bake in oven for 5-10 minutes or until golden.