EMPANADAS MANCHEGOS WITH MUSHROOMS AND HAM

EMPANADAS MANCHEGOS WITH MUSHROOMS AND HAM image

Yield Makes 24 empanadas.

Number Of Ingredients 11

1 box (2 sheets) frozen puff pastry, thawed according to package instructions
8 oz crimini mushrooms, cleaned
6 oz, sliced thickly
3 cloves garlic, peeled
Olive oil, for sauteeing
3 tbsp sherry vinegar
1/4 cup chopped fresh parsley, or to taste
Salt
Pepper
One egg, beaten with one tablespoon water
2 oz aged manchego cheese, grated

Steps:

1. Preheat oven to 400. 2. Combine mushrooms, ham and garlic in the bowl of a food processor. Chop coarsely. 3. Heat a large skillet over medium heat. Add a generous splash of olive oil, and then add the mushroom mixture. Sautee until the mushrooms are soft. 4. Add the sherry vinegar. Stir constantly over medium heat until the liquid is absorbed. Add salt, pepper and parsley to taste. Remove from heat and set aside. 5. Unfold the puff pastry. Work with one sheet at a time. Roll out according to package instructions, then cut along the fold lines to make three long pieces. Cut each piece into fourths, for a total of 12 squares per sheet. 6. Place 1 tsp of filling in one corner of each square, leaving some room at the edge. Sprinkle with cheese. Brush the edges with the egg mixture, and fold over to form a triangle. Press the edges together with a fork to seal. 7. Repeat steps 5 and 6 with the other puff pastry sheet and remaining mushroom mixture. 8. Place triangles on baking sheets, 2 inches apart. Brush with the egg mixture, and sprinkle lightly with manchego cheese. 9. Bake at 400 degrees for 15 to 19 minutes, until the pastries are puffed and browned. Serve warm or at room temperature. Pastries can be reheated in a 300-degree oven for 7 to 10 minutes.