Sunday, January 29, 2012

Sherried Mushroom Empanadas

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This recipe came from one of my old Gourmet magazines as part of a tapas buffet.  I couldn't wait for a party to try them so I served them last night as a light meal with a salad on the side.  Deliciosas!

Given the fact that puff pastry is substituted for the regular masa used in empanadas the final result, when sliced, is more like a streussel than anything else. 

The two empanadas, sliced as instructed, serve 8 to 10 as part of a tapas buffet.  I would say they serve 6 to 8 as part of a lunch or light dinner, depending what you serve them with.  Although the recipe does not say, check for salt and pepper.


2 medium onions, chopped fine

3/4 stick (6 tablespoons) unsalted butter

1 1/2 pounds mushrooms, chopped fine

2 small red bell peppers, chopped fine

a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine

1/3 cup Sherry

1/2 cup packed fresh parsley leaves, washed, spun dry, and minced

3 tablespoons fine dry bread crumbs

a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed

an egg wash made by beating 1 large egg with 1 teaspoon water


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.

1 comment:

  1. These look wonderful! And what a great lunch they would make!


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