As a chef who specializes in both Brazilian and American cuisine, I am always experimenting with unique and delicious recipes. Today, I want to share with you my recipe for Sherried Mushroom Empanadas. These savory pastries are filled with a rich and flavorful mixture of mushrooms, onions, cream sherry, and red bell peppers, all wrapped in a flaky layer of puff pastry sheets.
These empanadas are the perfect snack or appetizer for any occasion. Whether you’re hosting a party or simply want to impress your family and friends with your culinary skills, this recipe is sure to do the trick.
But why stop there? You can also make these yummy empanadas as a main dish by serving them alongside a fresh salad or roasted vegetables. Additionally, this recipe can easily be adapted for vegans and vegetarians by swapping out the ham or prosciutto for spinach or cheese.
So let’s get started on this delicious adventure together! In the following sections, I will provide you with an ingredient list, step-by-step instructions on how to make these savory pastries at home, suggestions for substitutions and variations, tips for perfect results, and more. Trust me, once you try these Sherried Mushroom Empanadas, you’ll be hooked!
Why You’ll Love This Recipe
Looking for a comforting and savory treat? These Sherried Mushroom Empanadas are the perfect solution. Not only are they easy to make and visually stunning, but their rich, earthy flavor is sure to satisfy any palate.
The combination of savory mushrooms, cream sherry, and melty cheese makes these empanadas a standout dish that will leave your guests impressed. Not only do they taste delicious, but their aroma is also incredible.
The versatility of this recipe is another reason why you’ll love it. These empanadas are perfect for any occasion, whether you’re looking for a quick weeknight dinner, a party appetizer or even a snack.
Plus, with simple ingredients like puff pastry sheets, mushrooms, red bell peppers, and cheese, it won’t break the bank to whip up a batch. You may even have some ingredients already on hand!
So why not try something new? Treat yourself to these Sherried Mushroom Empanadas and experience the flavors of Brazil in the comfort of your own home.
- Puff pastry sheets
- Fresh parsley
- Cream sherry
- Ham or prosciutto
- Red bell peppers
- 2 medium onions
- 6 tablespoons of unsalted butter
- Olive oil
- Salt and pepper
For the Filling:
- 2lbs of mushrooms, finely chopped
- 2 small red bell peppers, chopped fine
- 1/2 cup of cream sherry
- 6 tablespoons of unsalted butter
Optional Ingredients for Substitutions and Variations:
- Empanada dough instead of puff pastry sheets for a different texture.
- Spinach or wild mushroom instead of the traditional mushroom filling.
- Any type of meat, such as beef or chicken, can be used instead of ham or prosciutto.
- Cheese can also be added to the filling mixture to create a cheesy version.
- Italian-style empanadas can be made by adding tomato sauce and Italian herbs to the filling.
Note: These substitutions may change cooking times and temperatures.
This recipe is vegan-friendly if you substitute animal products with vegan ingredients.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to put them together and make some delicious Sherried Mushroom Empanadas. Here’s how to do it:
Step 1: Cook the Vegetables
Heat 6 tablespoons of unsalted butter in a 12-inch heavy skillet over moderately low heat. Add 2 medium onions finely chopped and cook, stirring occasionally until softened for about 5 minutes. Stir in 2 pounds of finely chopped mushrooms and two small red bell peppers, chopped fine. Add salt, pepper and stir well.
Step 2: Cook the Sherried Mushroom Filling
Cook the mushroom filling over moderate heat in a heavy skillet until the liquid has evaporated, then add four tablespoons of cream sherry, and stir well. Once cooked, remove it from heat and let it cool completely before filling the empanadas.
Step 3: Prepare the Puff Pastry
Unfold one puff pastry sheet onto a lightly floured surface. Using a rolling pin, roll each into a 12-inch square. Cut each sheet into four equal squares, making eight total squares.
Step 4: Assemble and Bake
Preheat your oven to 375°F/190°C/gas mark 5.
Divide the cooled mushroom filling among each square of puff pastry dough, placing the mixture on one side of each square so you can fold the other side over it. Brush the edges with egg wash (whisked egg + water), then fold the pastry over to create a triangle shape. Use a fork to crimp or seal the edges together. Brush each empanada with egg wash on top.
Arrange your Sherried Mushroom Empanadas on a baking sheet lined with parchment paper or baking mat with enough space between each one before putting them in to bake.
Bake for about 20-25 minutes, or until they are golden brown in color.
Now you’re ready to enjoy. Serve hot and enjoy!
Note: You can store remaining empanadas in an airtight container and in the refrigerator for up to three days. Reheat them in the oven at 350°F/180°C/gas mark 4 for about 5-10 minutes until heated through.
Substitutions and Variations
There are a few substitutions and variations you can make when preparing Sherried Mushroom Empanadas.
Firstly, if you are vegan, you can easily substitute the butter with olive oil to suit your dietary preferences. Additionally, you can replace the mushrooms with wild mushrooms or Italian mushrooms for a different flavor variation.
If you’re not a fan of sherry, you can swap it for red wine or white wine instead. This will give the empanada filling a different flavor profile that you might enjoy.
For the filling, you can add ham or prosciutto to the mushroom mixture for an additional meaty flavor. You can also add some cheese or spinach to the empanada filling to give it an extra boost of nutrients and flavors.
If puff pastry sheets are not available in your area, you can always make your own homemade empanada dough instead. There are plenty of recipes available online that require only a few simple ingredients and take little time to prepare.
Finally, instead of baking the empanadas, you could deep-fry them to give them an extra crispy texture. This would create a similar result to traditional South American empanadas while still maintaining the unique flavors of this Sherried Mushroom Empanada recipe.
Serving and Pairing
The delectable Sherried Mushroom Empanadas are best served hot and fresh out of the oven. These savory bites are perfect as appetizers or side dishes, and they also make for a delicious lunch or dinner dish. The flaky puff pastry sheets enclose the flavorful sherried mushroom filling that is bursting with the umami taste of mushrooms, the sweetness of caramelized onions, and the subtle tang of cream sherry.
To enhance the flavor profile of these empanadas, you can pair them with a variety of sides and dips that complement their taste. For instance, a refreshing salsa made with diced fresh tomatoes, cilantro, red onion, and lime juice could add a zesty kick to every bite. You can also serve them with a dollop of sour cream, Greek yogurt, or crème fraîche that balances the richness of the filling.
As an entrée, you can make a meal out of these empanadas by serving them with a salad or some roasted vegetables like asparagus or Brussels sprouts. A glass of Malbec or Pinot Noir could be perfect to accompany these empanadas’ rich flavors.
If you want to make it a party affair, you can serve an assorted platter that includes Sherried Mushroom Empanadas along with other empanada variations such as vegan empanadas filled with wild mushrooms and spinach, classic cheese empanadas, Italian-style beef empanadas, among others. With this recipe’s flexible filling options and versatile serving possibilities, these scrumptious empanadas will surely impress any gathering.
Make-Ahead, Storing and Reheating
There’s nothing better than being able to prepare a delicious meal ahead of time, especially when you’re having guests over for dinner or a special occasion. Luckily, these Sherried Mushroom Empanadas can be made ahead of time, stored and reheated with ease.
If you are planning to make the empanadas ahead of time, simply prepare the recipe as directed and bake until they are golden brown. Let them cool completely, then store them in an airtight container in the fridge for up to 24 hours.
When it comes time to serve, simply preheat your oven to 350°F (175°C) and place the empanadas on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until heated through.
If you have leftovers, store them in the fridge for up to three days in an airtight container. To reheat, place them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until heated through.
These empanadas taste best when they are freshly baked, however if you are in a pinch and need to reheat them, they still retain their delicious flavor and texture.
So go ahead and make these Sherried Mushroom Empanadas ahead of time, relax and enjoy your company without having to worry about things falling apart in the kitchen!
Tips for Perfect Results
When making Sherried Mushroom Empanadas, there are several tips to ensure that the results are perfect. Here are my top recommendations:
1. Cook the mushroom filling properly: It’s important to cook the mushrooms well, so they don’t release too much liquid while baking. Sauté them until they’re tender and most of their liquid has evaporated before adding the sherry.
2. Use fresh ingredients: This recipe calls for fresh parsley, red bell pepper, and mushrooms to be finely chopped. Using fresh ingredients will give your empanadas a much better texture and flavor.
3. Chill the dough before cutting: It’s best to chill your puff pastry sheets in the fridge before cutting out the empanada circles. This will help prevent them from becoming too soft and difficult to work with.
4. Seal the edges properly: Firmly press down on the edges of each empanada with a fork to seal them well. This will help prevent leaking during baking.
5. Brush with egg wash: For a golden brown finish, brush each empanada with a beaten egg mixed with a small amount of water or milk.
6. Experiment with fillings: Don’t be afraid to try different fillings! This recipe can be easily adapted to accommodate various dietary preferences, such as vegan or cheese-based fillings, or even wild mushroom and prosciutto.
7. Bake at the right temperature: Bake your empanadas at 375°F (190°C) for 20-25 minutes or until golden brown. If you’re using another type of filling or pastry dough, adjust your baking time and temperature accordingly.
By following these simple tips, you’ll ensure that your Sherried Mushroom Empanadas are delicious and perfectly baked every time!
In summary, if you are looking for an exciting way to incorporate new flavors into your appetizers or main dishes, try making these Sherried Mushroom Empanadas. Not only are they mouth-watering and easy-to-make, but they offer endless variations for all kinds of different tastes and preferences. Whether you’re a cheese lover, meat enthusiast or vegan fanatic, filling options are limitless.
Additionally, these empanadas can be served as snacks at parties or as full meals when paired with a salad or rice. The puff pastry sheets provide a perfect flaky crust while the mushroom filling is cooked with cream sherry to give it a rich and complex taste that will have everyone raving.
Don’t hesitate to explore other empanada recipes such as Italian-style baked empanadas with spinach and mushroom filling or wild mushroom empanadas. Adding herbs like fresh parsley will give it an extra vibrancy that will make them stand out at any gathering.
In conclusion, this recipe is versatile, easy-to-follow and its results are out of this world. So next time you want to impress your guests, why not give these Sherried Mushroom Empanadas a try? Trust me; you won’t regret it!
Sherried Mushroom Empanadas Recipe
- 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)
- 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.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.