Sherried Mushroom Empanadas
Serves 8
Recipe By: Sara Moulton
Published in: Gourmet Magazine
2 medium onions -- finely chopped
6 tablespoons unsalted butter
1 1/2 pounds mushrooms -- finely chopped
2 small red bell peppers -- finely chopped
1(6-ounce) piece serrano ham or prosciutto -- trimmed and chopped fine
1/3 cups cream Sherry
1/2 cups packed fresh parsley leaves -- washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
1 packages frozen puff pastry sheets (2 pastry sheets) thawed (17
1/4-ounce box)
Egg wash -- made by beating 1 large egg with 1 teaspoon water
In a 12-inch heavy skillet set over moderately low heat, 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, 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.
Preheat oven to 400 degrees 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 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 puff pastry sheet, filling, and egg wash.
Put empanadas in middle of oven and reduce temperature to 375 degrees
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 degree F oven until hot, about 6 minutes.
With a serrated knife cut empanadas into 3/4-inch slices.
Wine Suggestions: Dry Manzanilla; Jerez Region Spanish Cava
(Sparkling Wine) Montecillo Winery Rioja
Cook Time: 1 hour 5 minutes
Yield: 8 to 10 servings
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