Ham and Cheese Empanadas
photo by Sara 76
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
12 empanadas
- Serves:
- 12
ingredients
- 3 sheets frozen puff pastry
- 2 tablespoons butter
- 1⁄2 cup flour
- 1 cup milk
- 2 eggs
- 1⁄2 cup cheese, grated (smoked gouda, edam, or similar)
- 4 tablespoons parmesan cheese, grated
- 1 pinch cayenne pepper
- salt
- 1⁄4 lb deli ham
- 1 egg yolk
- 1 tablespoon water
directions
- 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.
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Reviews
-
I really liked these, but the instructions were a little confusing for me! I ended up just cutting the pastry sheets into 9 squares, and folded them over. Very tasty though :) I also ended up with a bit of mixture left at the end, but only had one sheet of pastry left, so I turned the rest of it into an open face pie, which was really good too! Made for ZWT7- South America.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>