EMPANADAS MANCHEGOS WITH MUSHROOMS AND HAM
Steps:
- 1. Preheat oven to 400. 2. Combine mushrooms, ham and garlic in the bowl of a food processor. Chop coarsely. 3. Heat a large skillet over medium heat. Add a generous splash of olive oil, and then add the mushroom mixture. Sautee until the mushrooms are soft. 4. Add the sherry vinegar. Stir constantly over medium heat until the liquid is absorbed. Add salt, pepper and parsley to taste. Remove from heat and set aside. 5. Unfold the puff pastry. Work with one sheet at a time. Roll out according to package instructions, then cut along the fold lines to make three long pieces. Cut each piece into fourths, for a total of 12 squares per sheet. 6. Place 1 tsp of filling in one corner of each square, leaving some room at the edge. Sprinkle with cheese. Brush the edges with the egg mixture, and fold over to form a triangle. Press the edges together with a fork to seal. 7. Repeat steps 5 and 6 with the other puff pastry sheet and remaining mushroom mixture. 8. Place triangles on baking sheets, 2 inches apart. Brush with the egg mixture, and sprinkle lightly with manchego cheese. 9. Bake at 400 degrees for 15 to 19 minutes, until the pastries are puffed and browned. Serve warm or at room temperature. Pastries can be reheated in a 300-degree oven for 7 to 10 minutes.
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Kyle Barreto
[email protected]I love the combination of mushrooms and ham in these empanadas. It's a classic flavor combination that always satisfies.
Ankush Shumsher Kunwar
[email protected]These empanadas are perfect for a party or potluck. They're easy to make ahead of time and they can be served hot or cold.
Conald Twinematsiko
[email protected]I made a vegetarian version of these empanadas by omitting the ham. They were still very flavorful.
Osama Alghamdi
[email protected]I used a store-bought empanada dough to save time. The empanadas still turned out delicious.
Majen Ni
[email protected]The recipe was easy to follow and the empanadas turned out great. I will definitely be making them again.
Jada Henderson
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these empanadas. The ham and cheese helped to balance out the flavor of the mushrooms.
Layek Talukder
[email protected]These empanadas are a great way to use up leftover ham and mushrooms.
Rayna Al kassem
[email protected]I made these empanadas for a potluck and they were a huge success. Everyone loved them!
Easin Shak
[email protected]The empanadas were a bit time-consuming to make, but they were definitely worth the effort.
teresa diego
[email protected]I added some chopped green onions to the filling for extra flavor. It was a great way to brighten up the dish.
Rk khokon Khan
[email protected]I used a mix of mushrooms, including shiitake, oyster, and cremini. The different textures and flavors were a great addition to the empanadas.
Tumpa
[email protected]I followed the recipe exactly and the empanadas turned out perfectly. They were crispy on the outside and tender on the inside.
Tijan chaudhary
[email protected]These empanadas were a hit at my party! The combination of mushrooms and ham was delicious, and the pastry was flaky and golden brown.