I would call this a vegetarian version of an empanada de carne adobada, but it's a good empanada in its own right. The pimentón gives it a nice smoky depth of flavor. Serve as a tapa. It's fantastic with a dark sherry.
Here's how to make it.
empanada dough (see my post on Galician empanadas to learn how to make it).
1 lb of mushrooms, washed and sliced
1 onion, chopped
2 cloves of garlic, chopped
1/3 cup of olive oil
1 teaspoon of Pimentón
1/2 teaspoon of thyme
1/2 teaspoon of salt
1 tablespoon of pine nuts
a splash of sherry vinegar
Prepare the dough the same way you would for a Galician empanada.
Preheat the oven to 500.
Saute the onion in the olive oil until translucent. Add the garlic, thyme, mushrooms, and salt. Cook them until the liquid has evaporated--about ten minutes.
Divide and roll out the empanada dough as you would for a Galician empanada.
Place one sheet of the dough on a baking pan and spread the spicy mushroom mixture onto it. Sprinkle on some pine nuts.
Put the other sheet of dough on top. Crimp the edges and cut some vents for steam to escape.
Bake the empanada in a 500 degree oven for 12-15 minutes--or until the crust is golden.
Cut into squares or wedges and serve.