Empanadas with mushrooms and ham in sherry

Ingredients:

• 700 g finely chopped mushrooms
• 2 small red bell peppers, finely chopped
• 1 piece (170 g) finely chopped Serrano or prosciutto ham (fat trimmed)
• 1/3 cup cream sherry
• 2 medium-sized onions, finely chopped
• 6 tbsp (90 g) butter
• 1/2 cup washed, dried and chopped fresh parsley leaves (tamp down)
• 3 tbsp fine dry bread crumbs
• Salt and ground black pepper
• 1 pack (500 g) frozen puff pastry sheets (2 sheets), thawed
• Egg wash (beat 1 category CO egg with 1 teaspoon of water)

Preparation:

1. In a heavy 12-inch skillet, sauté the onion in butter over low heat, stirring occasionally, until soft.
   
   Add the mushrooms and bell pepper and cook over medium heat, stirring occasionally, until the mushrooms' liquid has evaporated and the mixture begins to brown. Add the ham and sherry and cook, stirring occasionally, until the liquid has evaporated.
   
   In a bowl, combine the mushroom mixture, parsley, and bread crumbs. Season with salt and pepper to taste and let cool uncovered.
2. Preheat oven to 205°C.
   
   On a lightly floured surface, roll out 1 sheet of dough into a 35 x 25 cm rectangle. Cut it in half lengthwise with a long, sharp knife and spread about half the mushroom filling on one portion of the dough, leaving a 2.5 cm border on all sides.
   
   Brush the edges of the filled piece with a little egg wash and place the remaining half of the dough on top of the filling. Press the edges of the dough with the tines of a fork and make several slits in the empanada with a small, sharp knife.
   
   Carefully transfer the empanada to a large baking sheet using two spatulas, leaving room for a second empanada, and brush with a little of the remaining egg wash. Make another empanada in the same way using the remaining pastry sheet, filling, and egg wash.
3. Place the baking sheet with the empanadas in the center of the oven and reduce the temperature to 190°C (375°F). Bake until golden brown, about 35 minutes.
   
   The empanadas can be made up to a day in advance, cool slightly on a wire rack, and refrigerate, wrapped in foil. Reheat the empanadas, uncovered, on a baking sheet in a preheated oven at 350°F (190°C) until hot, about 6 minutes. Using a serrated knife, cut the empanadas into 2-cm-wide slices.