After all that Shiitake talk, here´s a quick and easy recipe. It needs the following ingredients:
100 ml white wine (dry)
100 ml olive oil
100 ml milk
Half a glass of warm water
A good handful of Shiitake mushrooms
Black ground pepper
Start by preparing the dough: Stir the yeast into half a glass of warm water. Add some salt and the yeast water to the flour, knead for a moment. Slowly add the olive oil, the wine and the milk while you keep kneading until you get a dough which doesn’t stick anymore like glue to the bowl.
Keep the dough for an hour covered with a clean cloth to let it rest and rise.
In the meantime, prepare the filling: Chop the Shiitake, the onion and the zucchini in little pieces and fry them with a little bit of olive oil, salt, black paper and thyme to taste till they get softer. Put it aside.
When the dough has risen to appr. double its original size switch the oven on and let it heat up to 75 degrees Celsius. Cut the dough in two halves and knead with a rolling pin to get two sheets, each about 2 mm thick. Lay one of the sheets on the oven tray (apply some butter before or use cooking paper) and spread the Shiitake, the zucchini and as much of the Feta cheese as you like (crumble the cheese with your hands for better handling). Lay the other sheet on top and tie both sheets on the borders. Whisk an egg and spread it on top of the empanada, then put it in the oven. Keep it there for 45 minutes while increasing the temperature three times in steps of 50 degrees Celsius (the empanada is done in the moment its colour turns golden).