Sherried Mushroom Empanadas

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 24
• 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
• 1/2 cup packed minced fresh parsley
• 3 tablespoons fine breadcrumbs
• salt & pepper
• 1 (450 g) package frozen puff pastry sheets, thawed
• egg wash (1 large egg whisked with 1 tsp water)

Recipe

• 1 pre-heat oven to 400 degrees f.
• 2 in a large heavy skillet cook onions in butter stirring occasionally, until softened.
• 3 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.
• 4 add ham and and cook stirring occasionally, until liquid is evaporated.
• 5 in a bowl, stir together mushroom mixture, parsley and bread crumbs.
• 6 season with salt and pepper, to taste and cool uncovered.
• 7 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.
• 8 spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
• 9 brush edges with egg wash.
• 10 place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
• 11 brush with remaining egg wash.
• 12 place in the middle rack of oven and reduce heat to 375 degrees f, bake until golden, about 30 minutes.
• 13 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.
• 14 cut with serrated knife into 3/4" slices.