Sherried Mushroom Empañadas Recipes

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MUSHROOM EMPANADAS



Mushroom Empanadas image

Provided by Food Network

Time 2h50m

Yield 6 to 7 servings

Number Of Ingredients 15

1/2 cup canola oil, plus more for oiling the sheet pan
1 pound chopped onions
1 1/2 pounds mushrooms, sliced
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons minced garlic
7 tablespoons chopped fresh parsley
1 1/2 cups shredded mozzarella
Empanada Dough, recipe follows
Egg yolk for glazing, optional
3 cups all-purpose flour
1/2 teaspoon salt
6 ounces unsalted butter
1 egg
2 tablespoons chopped fresh chives

Steps:

  • Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
  • Add parsley and mozzarella.
  • Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
  • Preheat the oven to 400 degrees F.
  • Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
  • Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
  • Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
  • Add the butter and mix until blended, another 2 minutes.
  • Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
  • Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
  • Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
  • Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

SHERRIED MUSHROOM EMPANADAS



Sherried Mushroom Empanadas image

I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network

Provided by Lois M

Categories     Vegetable

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 11

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 sherry
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)

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.

Nutrition Facts : Calories 159.8, Fat 10.6, SaturatedFat 3.8, Cholesterol 11.3, Sodium 163.4, Carbohydrate 11.8, Fiber 0.9, Sugar 1.6, Protein 4.2

FRIED MUSHROOM AND CHEESE EMPANADAS



Fried Mushroom and Cheese Empanadas image

Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 1h

Yield 24 cocktail empanadas

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 1/3 cups minced onion
12 ounces white mushrooms, minced
3 tablespoons dry white wine
Salt
fresh black pepper
Empanada dough (see recipe)
6 ounces Gouda, minced
1 large egg, lightly beaten with 1 tablespoon water
Vegetable oil for deep-frying

Steps:

  • Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
  • Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
  • Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams

SHERRIED MUSHROOM EMPAñADAS



Sherried Mushroom Empañadas image

Categories     Herb     Mushroom     Onion     Appetizer     Bake     Bell Pepper     Sherry     Prosciutto     Gourmet

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 11

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 cream 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
*available at specialty foods shops

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.

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