Empanadas Manchegos With Mushrooms And Ham Recipes

MUSHROOM EMPANADAS RECIPE

Steps:

• To begin making Mushroom Empanadas Recipe, prepare the dough first. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly.
• Slowly add the water and stir until the water is incorporated. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
• In a frying pan heat oil over medium high heat. Add onion and saute until soft.Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates.
• Turn down heat and add basil, parsley, salt and pepper.
• Remove from heat and set aside to cool.
• Preheat oven to 350F (180C). Line a baking tray with parchment paper.
• On a floured surface, roll out dough to thin disc. Using a 3-1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.
• Stretch the circles into oval and place a tablespoon of mushroom filling on each oval.
• Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle.
• Use a fork to press the edges together to seal. Place the empanadas on the prepared baking tray. Make an incision with a knife in the center of each pastry for the steam to escape created while baking.
• And brush their tops with milk. Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden. Take care with oven baking since each oven differs in its heating capability. Keep a close watch on the same and take out as soon as it is done.
• Cool them slightly and serve with a dipping of choice.
• Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas).

EASY MUSHROOM-GOAT CHEESE EMPANADAS

Steps:

• Adjust oven rack to center; heat oven to 450 degrees.
• Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
• Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.

EMPANADAS WITH HAM, CHEESE AND OLIVES

Steps:

• Preheat oven to 425 F and lightly grease two baking trays.
• Combine olives, ham and cheddar in a bowl. Cut about five 4-inch rounds from each pastry sheet. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal.
• Place the pastries on the trays about 2 cm apart. Brush with the egg yolk and bake in the center or top half of oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much. Serve hot.

CURRIED MUSHROOM EMPANADAS

Steps:

• Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle., Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat., Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined baking sheets. Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.

SHERRIED MUSHROOM EMPAñADAS

Steps:

• 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.

PUFF PASTRY HAM AND CHEESE EMPANADAS

Steps:

• Gather the ingredients.
• Pre heat oven to 400 F. In a saucepan, melt butter over medium-low heat.
• Whisk the flour into the melted butter and increase the heat to medium. Cook, stirring, for 1 to 2 minutes to create a roux.
• Whisk the milk into the roux and bring it to boil, stirring. The sauce will thicken slightly.
• Whisk 2 eggs into mixture and cook, stirring, for 1 to 2 minutes more or until sauce has thickened.
• Add grated cheese and Parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
• Roll out one sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 (3 x 4-inch) rectangles.
• Mix the egg yolk with the water and brush the edges of half of the rectangles with the egg yolk mixture.
• Place a piece of ham in the center of each rectangle that has been brushed with the egg yolk mixture. There should be an edge of dough all around the ham. Top ham the ham with 2 tablespoons of the cheese mixture.
• Cover the ham and cheese with one of the plain rectangles and firmly press down around the edges to seal.
• Repeat with the other sheet of puff pastry. Pastries may be frozen at this point or kept in the refrigerator for up to 6 hours before baking.
• When ready to bake, prick the top of the empanadas several times with a fork and brush tops lightly with the egg yolk mixture.
• Bake 20 minutes or until puffed and golden brown. Empanades can be served hot or at room temperature.

SHERRIED MUSHROOM EMPANADAS

Steps:

• Pre-heat oven to 400 degrees F.
• In a large heavy skillet 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 occasionally, 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.
• 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.
• Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
• Brush edges with egg wash.
• Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
• Brush with remaining egg wash.
• Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
• 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.
• Cut with serrated knife into 3/4" slices.

MUSHROOM EMPANADAS

Steps:

• Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
• Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
• Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
• Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
• To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
• Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
• Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

EMPANADAS MANCHEGOS WITH MUSHROOMS AND HAM

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.