Sherried Mushroom Empanadas

Recipe by Lois M
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement