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Mushroom Empanadas

Empanadas are a hispanic style turnover, similar to a fried pie in shape, but baked not fried.





List of Ingredients



• 2 medium onions, chopped fine
  
• 2 cloves garlic, chopped fine
  
• 3 T butter or margarine
  
• 3 T olive oil
  
• 1 1/2 pounds mushrooms, chopped finely
  
• 2 small red bell peppers, chopped fine
  
• 6 ounces ham or prosciutto, chopped finely (optional for vegetarian)
  
• 1/3 cup hearty red wine
  
• 1/2 cup packed fresh parsley leaves, minced
  
• 3 tablespoons fine dry bread crumbs
  
• 1 17.25-ounce package frozen puff
  
• pastry sheets (2 pastry sheets), thawed
  






Instructions



1. In a 12-inch heavy skillet, on low, cook garlic in
   butter and oil until softened, then discard garlic,
   saving butter/oil.
   
2. Saute onions until softened. Stir in mushrooms and
   bell peppers and cook until the liquid the
   mushrooms give off is evaporated and mixture begins
   to brown.
   
3. Add wine and ham (if using) and cook, stirring, until
   liquid is evaporated.
   
4. In a bowl stir together mushroom mixture, parsley, bread
   crumbs, and salt and pepper to taste and cool, uncovered.
   
5. Preheat oven to 400°F.
   
6. On a lightly floured surface roll out 1 pastry sheet
   into a 14- by 10-inch rectangle.
   
7. Halve rectangle lengthwise and spread about half of
   mushroom filling on 1 half, leaving a 1-inch border
   all around.
   
8. Brush edges of pastry with some egg wash and put
   remaining pastry half on top of filling.
   
9. Crimp edges of dough with fork tines and cut several
   slits in the empanada.
   
10. Carefully transfer empanada to a large baking sheet,
    leaving room for second empanada, and brush with
    some egg wash.
    
11. Repeat with other pastry sheet.
    
12. Put empanadas in middle of oven and reduce temperature
    to 375°F.
    
13. Bake empanadas until golden, about 35 minutes.
    
14. With a serrated knife cut empanadas into 3/4-inch slices.
    
15. Empanadas may be made one day ahead, cooled completely
    on a rack, and chilled, wrapped in foil.
    
16. Reheat empanadas, uncovered, on a baking sheet in a
    preheated 375°F. oven until hot, about 6 minutes.