Empanadas Manchegos With Mushrooms And Ham Food

MUSHROOM EMPANADAS

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.

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.

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.

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.

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.

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.

CORN PUDDING WITH MUSHROOMS AND HAM

Steps:

• Arrange a rack in lower third of oven and preheat oven to 350 degrees. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 tablespoons Parmesan cheese.
• Melt 1 tbsp butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe skillet clean.
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl (you should have about 2 cups).
• Melt remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour. Add grated corn; increase heat to medium. Cook, stirring often, until most of liquid evaporates and corn is bright yellow, 2-3 minutes. Add cream; cook, stirring frequently, until well blended and most of liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.
• Transfer corn mixture to a large bowl. Season eggs with salt and pepper. Add to corn mixture; stir gently to blend. Pour into prepared baking dish; sprinkle with 2 tbsp cheese. Set dish into a roasting pan; place in oven. Pour hot water into roasting pan to come halfway up sides of baking dish (this will prevent egg from curdling).
• Bake until pudding is JUST set in the center (center will jiggle very slightly when dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half the water from roasting pan to prevent any hot water from spilling when the pan is lifted from oven. Remove roasting pan with pudding from oven. Remove baking dish from oven.
• Preheat broiler. Return pudding to oven; broil until top is golden brown in spots, 2-3 minutes. Let stand at least 15minutes and up to 30 minutes before serving,.

HAM & CHEESE EMPANADAS

Steps:

• For the dough: Combine flour & butter in a large bowl.
• Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour.
• Dissolve the salt & sugar in the water & stir into the flour mix.
• On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed.
• Cover the bowl with lid or plastic wrap & refrigerate 1 hour.
• Roll dough out on a floured surface about 1/8 inch thick.
• With a circle cookie cutter, cut out a 4-inch circle.
• Continue until you have used all of the dough.
• For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl.
• Mix well.
• Put dough circles on a greased pan.
• Put 2 Tbsp. of filling in center of each circle.
• Fold dough circles in half, press & seal with a fork.
• For egg wash: beat egg & add about 1 Tbsp water.
• Brush egg wash on top of each empanada.
• Bake at 375 degrees for 20 - 25 minutes, or until golden brown.