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Sherried Mushroom Empanadas

  • Author: Tonja Engen


  • Pair with Famiglia Meschini Malbec Rose Reserva
  • 2 medium onions, chopped fine
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 1/2 pounds mushrooms, chopped fine
  • 1 red bell pepper, chopped fine
  • a 6-ounce piece serrano ham or prosciutto, chopped fine
  • 1/2 cup Sherry
  • 1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
  • 1/2 cup fine dry bread crumbs
  • 1 package frozen puff pastry sheets (2 pastry sheets), thawed
  • egg wash made by beating 1 large egg with 1 teaspoon water


  1. In a large skillet cook onions in butter over medium-low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over medium-heat, stirring occasionally, until liquid from mushrooms is evaporated and mixture begins to brown, 10-12 minutes. Add ham and Sherry and cook, stirring, until liquid is evaporated.
  2. In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
  3. Preheat oven to 375°F. On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a knife and spread about half of mushroom filling on one half, leaving a 1-inch border all around. Brush edges of 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.
  4. 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 bake until golden, about 30-35 minutes.
  5. Note: 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. Cut into slices and serve.