A delightful twist on traditional empanadas, these savory mushroom and ham pastry pockets are perfect for gatherings or a cozy dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
In a skillet, melt the butter over medium heat and sauté the chopped onion until softened.
Stir frequently to avoid burning the onion.
Add the diced mushrooms and bell pepper to the skillet and cook until the vegetables are tender and the liquid has evaporated.
Cook until the mixture is dry to avoid soggy pastry.
Stir in the diced ham and sherry, cooking until the liquid is absorbed.
Use a wooden spoon to mix evenly.
Transfer the mixture to a bowl and mix in the parsley and breadcrumbs. Season with salt and pepper to taste.
Let the mixture cool before assembling the pastries.
Roll out the puff pastry sheets on a floured surface into rectangles and cut each into two equal pieces.
Keep the pastry cold for easier handling.
Place the filling on one half of each pastry piece, leaving a border around the edges.
Don't overfill to prevent leakage.
Brush the edges with beaten egg, fold the pastry over the filling, and seal the edges with a fork.
Ensure a tight seal to keep the filling inside.
Cut slits on top of each pastry for ventilation and brush with more egg wash.
This step helps achieve a golden, crispy crust.
Bake the pastries on a baking sheet in the oven, reducing the temperature to 375°F (190°C), for about 30 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Let the pastries cool slightly before serving. Enjoy your savory mushroom and ham pastry pockets!
Serve warm for the best flavor and texture.
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