Empanadas Manchegos With Mushrooms And Ham

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   1. Preheat oven to 400.

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   2. Combine mushrooms, ham and garlic in the bowl of a food processor. Chop coarsely.

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   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.

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   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.

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   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.

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   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.

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   7. Repeat steps 5 and 6 with the other puff pastry sheet and remaining mushroom mixture.

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   8. Place triangles on baking sheets, 2 inches apart. Brush with the egg mixture, and sprinkle lightly with manchego cheese.

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   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.

* Per serving · 4 servings · Values may vary.