Sherried Mushroom Empanadas - cooking recipe

Ingredients

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)

Preparation

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.