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1
In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened.
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2
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.
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3
Add ham and Sherry and cook, stirring, until liquid is evaporated.
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4
In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
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5
Preheat oven to 400F.
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6
On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle.
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7
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.
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8
Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling.
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9
Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife.
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10
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.
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11
Put empanadas in middle of oven and reduce temperature to 375F.
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12
Bake empanadas until golden, about 35 minutes.
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13
Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil.
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14
Reheat empanadas, uncovered, on a baking sheet in a preheated 375F.
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15
oven until hot, about 6 minutes.
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16
With a serrated knife cut empanadas into 3/4-inch slices.
