Ham Cheese Empanadas Food

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.

CHEESE EMPANADAS

Steps:

• Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
• Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
• Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes.
• In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
• Serve immediately.

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.

EMPANADAS DE JAMON, QUESO, Y HUEVO DURO (HAM, CHEESE, AND HARD-BOILED EGG EMPANADAS)

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
• Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
• Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
• Place empanadas on the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.

EMPANADAS WITH HAM, CHEESE AND OLIVES

Steps:

• Preheat oven to 425 F and lightly grease two baking trays.
• Combine olives, ham and cheddar in a bowl. Cut about five 4-inch rounds from each pastry sheet. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal.
• Place the pastries on the trays about 2 cm apart. Brush with the egg yolk and bake in the center or top half of oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much. Serve hot.

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:

• Seperate empanada wraps.
• Mix diced ham and cheese in a bowl and set aside.
• Fill empanada wrapers with small handful of filling.
• Fold empanada wrapers over into half circle and fold the ends closed.
• Heat about 1 inch of oil in electric skillet.
• Fry empanadas for 2 minutes on each side.
• Cool for about 5 min and serve!

SIMPLE HAM EMPANADAS

Steps:

• Preheat oven to hot 220C (425F). Line, or lightly grease, 2 baking trays.
• Place the eggs in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool in cold water for 5 minutes. Peel and chop.
• Combine the egg, olives, ham and Cheddar in a large bowl.
• Cut out five 10cm rounds from each pastry sheet (15 in total). Place 1 tablespoon of filling onto the centre of each circle. Fold the pastry over, to create a half-circle, and seal the edges.
• Place the empanadas on the prepared trays about 2cms apart. Brush with the egg yolk and bake for 15 minutes, or until puffed and dark golden in colour.
• You may need to swap the trays around at the 10 minute mark to cook evenly. If they start to brown too much loosely cover with foil. Serve hot.