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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Izi Anuel
[email protected]These empanadas are simply delicious. The filling is creamy and flavorful and the crust is flaky and golden brown. I will definitely be making these again.
Junaid Sultan
[email protected]I made a double batch of these empanadas and froze half of them for later. They reheated really well in the oven.
Malaika Jamshaid waris
[email protected]These empanadas are a great way to use up leftover mushrooms. They are also a great vegetarian option.
Shawdy Uk
[email protected]I love the combination of flavors in these empanadas. The sherry, mushrooms, and cheese all work together perfectly.
Teresa Elliott
[email protected]These empanadas are perfect for a party or potluck. They are easy to make ahead of time and they can be served hot or cold.
Soli
[email protected]I used a mix of shiitake and cremini mushrooms in the filling and they turned out great. The sherry adds a nice depth of flavor.
Alone G
[email protected]These empanadas were a bit time-consuming to make, but they were definitely worth the effort. The filling was rich and flavorful and the crust was flaky and golden brown.
Louaa Zahi yehia
[email protected]I made these empanadas for my vegetarian friends and they loved them! The sherry and mushrooms give them a really unique flavor.
Queen Girl
[email protected]The empanada dough was a bit tricky to work with, but the end result was worth it. The filling was delicious and the crust was flaky.
Mia Zakria
[email protected]I added some chopped walnuts to the filling for extra crunch. They were a nice addition.
Alvin Morrison
[email protected]I used a store-bought pie crust to save time and they still turned out great. The filling is so delicious, I could eat it on its own.
Durga Lama
[email protected]These empanadas are so easy to make and they taste amazing! I love that I can make them ahead of time and freeze them.
Mi Raj
[email protected]I've made these empanadas several times now and they are always a crowd-pleaser. The sherry adds a nice depth of flavor to the mushrooms.
Savannah Inman
[email protected]These empanadas were a hit at my party! The filling was flavorful and the crust was flaky. I will definitely be making these again.