Spinach and Mushroom Baked Empanadas
Loaded with spinach, mushrooms, onion and cheese, these hand-held empanadas are picnic perfect.
Preheat the oven to 400 degrees F. Line two 18x13x1-inch baking pans with Reynolds Wrap® Aluminum Foil.
Place a sheet of Reynolds Kitchens® Parchment Paper on your work surface. Thaw puff pasty dough as indicated on the package instructions. Transfer to parchment paper and cut each sheet of pastry into 6 4x3-inch rectangles.
Melt the butter in a large pot. Add the mushrooms, onions and garlic and cook 3 to 4 minutes. Add the spinach and continue cooking, stirring often until wilted, about 5 minutes. Remove from heat and drain any liquid from the pan. Stir in cheese, salt and pepper.
Brush each piece of puff pastry with egg. Spoon mixture into the center of each of the puff pastry pieces. Pull the short ends of each piece together. Pinch to create seam, then pinch together both sides to fully enclose. Crimp or roll the edges. Transfer to prepared baking sheet and brush with egg.
Bake for 20 to 25 minutes or until golden.