Ham And Cheese Empanadas Recipes

HAM AND CHEESE EMPANADA RECIPE

Steps:

• Remove the empanada discs from the freezer and let thaw.
• Place your chopped ham, cheese, garlic powder, salt, black pepper, and onion powder in a bowl. Mix all the ingredients until well combined.
• Lay out your thawed dough on the counter. Place about 1-2 tablespoons of filling (packed tightly) in each center of the pastry dough.
• Place a small amount of water into a cup. Using your finger or a brush, wet the outer portion of the disc.
• Fold the disc in half, closing in the contents and meeting together both wet sides of the discs.
• Using a fork, press on the outer portion of the disc to seal it. Repeat on the other side. You should have the classic marks of the fork on the outer part of the empanadas after.
• Preheat your air fryer to 375°F. Once hot, spray your empanadas with cooking oil spray and place the empanadas inside. Cook for about 8 minutes, flipping halfway.
• After they are cooked, place on a plate and allow to slightly cool. Enjoy!

HAM & CHEESE EMPANADAS

Steps:

• Heat oven to 375º F.
• Roll pie crust into 12-inch circle on lightly floured surface; cut into 8 wedges. Separate wedges, then roll each, 1 at a time, to make 1/2 inch wider on all sides.
• Combine ham and cheese; spoon onto centers of pastry wedges. Roll up each wedge, starting at wide end. Place, point sides down, on parchment-covered baking sheet; top with olives.
• Bake 16 min. or until golden brown.

HAM AND CHEESE EMPANADAS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in saucepan on medium-low heat.
• Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
• Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
• Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened.
• Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
• Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles.
• .Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
• Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture.
• Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
• Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
• Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
• Bake 20 minutes, or until puffed and golden brown.
• Serve hot or at room temperature.

HAM & CHEESE EMPANADAS

Steps:

• For the dough: Combine flour & butter in a large bowl.
• Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour.
• Dissolve the salt & sugar in the water & stir into the flour mix.
• On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed.
• Cover the bowl with lid or plastic wrap & refrigerate 1 hour.
• Roll dough out on a floured surface about 1/8 inch thick.
• With a circle cookie cutter, cut out a 4-inch circle.
• Continue until you have used all of the dough.
• For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl.
• Mix well.
• Put dough circles on a greased pan.
• Put 2 Tbsp. of filling in center of each circle.
• Fold dough circles in half, press & seal with a fork.
• For egg wash: beat egg & add about 1 Tbsp water.
• Brush egg wash on top of each empanada.
• Bake at 375 degrees for 20 - 25 minutes, or until golden brown.

PUFF PASTRY HAM AND CHEESE EMPANADAS

Steps:

• Gather the ingredients.
• Pre heat oven to 400 F. In a saucepan, melt butter over medium-low heat.
• Whisk the flour into the melted butter and increase the heat to medium. Cook, stirring, for 1 to 2 minutes to create a roux.
• Whisk the milk into the roux and bring it to boil, stirring. The sauce will thicken slightly.
• Whisk 2 eggs into mixture and cook, stirring, for 1 to 2 minutes more or until sauce has thickened.
• Add grated cheese and Parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
• Roll out one sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 (3 x 4-inch) rectangles.
• Mix the egg yolk with the water and brush the edges of half of the rectangles with the egg yolk mixture.
• Place a piece of ham in the center of each rectangle that has been brushed with the egg yolk mixture. There should be an edge of dough all around the ham. Top ham the ham with 2 tablespoons of the cheese mixture.
• Cover the ham and cheese with one of the plain rectangles and firmly press down around the edges to seal.
• Repeat with the other sheet of puff pastry. Pastries may be frozen at this point or kept in the refrigerator for up to 6 hours before baking.
• When ready to bake, prick the top of the empanadas several times with a fork and brush tops lightly with the egg yolk mixture.
• Bake 20 minutes or until puffed and golden brown. Empanades can be served hot or at room temperature.

PAOLA VELEZ'S HAM-AND-CHEESE EMPANADAS

Steps:

• Whisk together flour, baking powder, and salt in a large mixing bowl until well combined. Make a well in middle of flour mixture. Add ¾ cup water and 3 tablespoons vegetable oil to the well in mixing bowl.
• Using hands, mix ingredients together until dough is tacky but not sticky. If dough is dry, add water (in 1-teaspoon increments) until dough comes together. Form dough into a ball, and place in bowl. Cover with a dish towel, and let rest at room temperature 30 minutes to an hour.
• Meanwhile, combine ham and cheese in a medium bowl; set aside.
• Lightly flour countertop. Divide dough into 18 (1-ounce) balls. Using a rolling pin, roll out each ball into a 4-inch disk. Spoon 1 tablespoon ham mixture onto half of each disk, making sure not to overfill. Dab finger or pastry brush in small bowl of water, tap off excess moisture, and run around outside edge of empanada dough on the half containing filling. Fold dough edges over to form half circles; crimp with a fork to seal. Place on a lightly floured rimmed baking sheet, and repeat process with remaining dough. If empanadas are too soft when you pick them up from tray, chill 10 minutes before frying.
• Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium to 350°F. Working in 4 or 5 batches, fry empanadas until golden, 90 seconds to 2 minutes per side. Place on a paper towel-lined plate or baking sheet. Serve immediately, or cool completely and chill in an airtight container for up to 5 days. Reheat in oven.