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Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Mushrooms

Mushroom and Leek Empanadas
8 servings (32 empanadas)

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


Recipe Ingredients:
  • 2 large leeks
  • 1 1/2 teaspoons olive oil
  • 1 pound mushrooms, chopped
  • 3 roasted green or red peppers, chopped
  • 2 tablespoons whipping cream
  • 1/4 cup dry sherry
  • 3 tablespoons seasoned bread crumbs
  • salt and pepper
  • 1 package frozen puff pastry, thawed
  • 1 egg, lightly beaten with 1 tbsp water


Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

Chop white and green parts of leeks. Heat oil in a large skillet and sauté leeks until beginning to soften, about 3 minutes. Add mushrooms and peppers and sauté 2 minutes. Stir in cream and sherry. Bring to a boil and continue cooking until all liquid has evaporated, about 10 minutes. Remove from heat and stir in bread crumbs and salt and pepper to taste.

Roll out 1 sheet of puff pastry on a floured surface until thin. Cut into 16 squares. Place 1 tablespoon mushroom mixture in center of each square. Fold 1 corner to make a triangle. Crimp edges with a fork to seal and place on greased baking sheet. Repeat with second pastry sheet.

Brush empanadas with egg wash and bake in preheated 375 degree oven for 25 to 30 minutes or until lightly browned.

 

Kosher Mushrooms -- Soups -- Leek Recipes

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods