Empanadas de Hongos
(Mushroom Turnovers)
Makes 12 main course empanadas
The bonus is that they freeze beautifully. To accommodate today's busy schedules, you can rely on ready-made puff pastry, as in this version of the dish.
Ingredients:
FOR THE RELLENO (filling)
1/2 stick unsalted butter
1 pound fresh, firm white mushrooms, wiped clean with a damp cloth or paper towel and finely chopped
1/4 cup chopped scallions (white part and 1 inch of the green)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 tablespoons day-old bread crumbs
2 tablespoons finely chopped fresh parsley leaves or dill
8 ounces cheddar cheese, shredded
FOR THE DOUGH
2 packages Pepperidge Farm frozen puff pastry shells, thawed
1 large egg lightly beaten with 1 tablespoon water
MAKE THE RELLENO
1. Melt the butter in a large skillet over medium heat. Add the mushrooms and scallions and cook, stirring, until all the liquid from the mushrooms has evaporated. Add the cream, and cook until reduced enough to just coat the mushrooms. Remove from the heat and add the salt, pepper, and nutmeg. Toss with the bread crumbs and parsley. Let cool, then stir in the cheese.
MAKE THE EMPANADAS
1. Remove 1 pastry shell and roll it out on a lightly floured work surface into a 5- to 6-inch circle. Place 2 heaping tablespoons of the filling in the center of the circle and lightly moisten the edge of half of the circle with the egg mixture. Fold the round in half and press firmly to seal the edges. Crimp the edge with a fork dipped in flour and pierce the top with a fork to allow steam to escape. Repeat with the remaining shells and filling, then refrigerate for 30 minutes before baking.
2. Preheat the oven to 375°F (190°C).
3. Brush the empanadas with the egg mixture and bake on the upper oven rack until golden brown, about 25 minutes. Let cool for a few minutes before serving.
NOTE: These empanadas freeze very well unbaked. Freeze on baking sheets lined with waxed paper until hard, then store in covered containers. You can pop them into the oven frozen just increase the baking time by 5 minutes.
B-man
