ezRecipe-Zee: Cooking Recipe: How to make Sherried Mushroom Empanadas

Sherried Mushroom Empanadas

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Main Dish, Mushrooms, Copy Cat / Restaurant

Ingredients:

2     medium        onions
6     tablespoons   unsalted butter
1 1/2 pounds        mushrooms
2     small         red bell peppers
1     piece         serrano ham or prosciutto - (6 oz)
                    chopped fine
1/3   cup           cream Sherry
1/2   cup           fresh parsley leaves - (packed)
                    dry, and minced
3     tablespoons   fine dry bread crumbs
                    Salt
                    Freshly-ground black pepper
1     package       frozen puff pastry sheets - (17 1/4 oz)
1     large         egg
1     teaspoon      water

Directions: one line for each direction. When saved the lines will be numbered.

In a 12-inch heavy skillet set over moderately-low heat cook onions in butter, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper, to taste and cool, uncovered.
Preheat oven to 400 degrees.
On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining puff pastry sheet, filling, and egg wash.
Put empanadas in middle of oven and reduce temperature to 375 degrees. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375 degree oven until hot, about 6 minutes.
With a serrated knife cut empanadas into 3/4-inch slices.
This recipe yields 8 to 10 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* SARA'S SECRETS with Sara Moulton - (Show # SS-1A20) - from the TV FOOD NETWORK