SHERRIED MUSHROOM EMPAñADAS
Categories Herb Mushroom Onion Appetizer Bake Bell Pepper Sherry Prosciutto Gourmet
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 11
Steps:
- In a 12-inch heavy skillet cook onions in butter over moderately low heat, 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°F.
- 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 a 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 pastry sheet, filling, and egg wash.
- Put empanadas in middle of oven and reduce temperature to 375°F. 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°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.
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Eimonye O Robert
[email protected]I'm going to pin this recipe for later.
arohi mim_1
[email protected]This recipe looks amazing!
Ttt Rrrr
[email protected]I'm allergic to mushrooms. Can I substitute another vegetable?
Dilip
[email protected]This recipe seems like it would be a lot of work.
Jay Simina
[email protected]I'm not sure about the sherry in the filling. I might try it without it.
Joosep Gtib
[email protected]This recipe looks delicious. I'm going to make it tonight.
Edrine Wizy
[email protected]I can't wait to try this recipe!
Padam Tamang
[email protected]I would definitely recommend this recipe to others.
Usama khokhar
[email protected]These empanadas are a bit time-consuming to make, but they're definitely worth the effort.
Haji Abdul malek
[email protected]I followed the recipe exactly and the empanadas turned out perfectly.
Charles Church
[email protected]The filling was a bit too salty for my taste, but overall these empanadas were very good.
Faisalshehzad pcs
[email protected]I made these empanadas for a potluck and they were a huge hit.
kiru harry
[email protected]These empanadas are easy to make and can be tailored to your own taste preferences.
Donald Kabia
[email protected]The sherry in the filling gives these empanadas a unique and delicious flavor.
Jillur Rahman
[email protected]I've made these empanadas several times and they're always a crowd-pleaser.
Mamo Javeed
[email protected]These empanadas were a hit at my party! The filling was flavorful and the crust was flaky and delicious.