Recipe by Lois M
I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network
- 2 medium onions, finely chopped
- 6 tablespoons unsalted butter
- 1 1⁄2 lbs mushrooms, finely chopped
- 2 small red bell peppers, finely chopped
- 6 ounces ham or 6 ounces prosciutto, finely chopped
- 1⁄3 cup cream sherry
- 1⁄2 cup packed minced fresh parsley
- 3 tablespoons fine breadcrumbs
- salt & pepper
- 1 (450 g) packagefrozen puff pastry sheets, thawed
- egg wash (1 large egg whisked with 1 tsp water)
Directions See How It's Made
- Pre-heat oven to 400 degrees F.
- In a large heavy skillet 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 occasionally, until liquid is evaporated.
- In a bowl, stir together mushroom mixture, parsley and bread crumbs.
- Season with salt and pepper, to taste and cool uncovered.
- On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
- Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
- Brush edges with egg wash.
- Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
- Brush with remaining egg wash.
- Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
- Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
- Cut with serrated knife into 3/4" slices.