2 Cheese And Ham Empanadas Recipe
Make 2 Cheese And Ham Empanadas Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Optional for serving
Method
Dough
- 1
Mix dry ingredients
In a large bowl combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Whisk briefly to distribute.
- 2
Cut in butter
Add 10 tbs cold unsalted butter (cubed). Using a pastry cutter or your fingers, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add liquids and chill
Mix 3 tbs cold water and 6 tbs cold milk together. Drizzle into the flour-butter mixture a little at a time, stirring with a fork until a shaggy dough forms. Do not overwork. Gather dough into a ball, flatten to a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).
- 4
Roll and cut
On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or small plate), cut out 10–12 circles. Re-roll scraps as needed, keeping dough cold.
- 5
Egg wash
Beat 1 large egg with 1 tsp water in a small bowl to make an egg wash. Brush edges of circles before sealing.
Filling
- 6
- 7
Combine filling ingredients
Turn heat to low. Add 2 cups diced cooked ham, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper to the skillet. Stir for 1–2 minutes just to warm and combine flavors. Remove from heat and let cool 5 minutes. Stir in 2 tbs chopped fresh parsley, 1 cup shredded cheddar and 1 cup shredded mozzarella so cheese starts to melt into the warm mixture but is not fully liquid.
- 8
Portion filling
Place about 2–3 tablespoons of filling in the center of each dough circle, leaving a 1/2-inch border around the edge. Do not overfill to avoid bursting while baking.
- 9
Seal empanadas
Brush the edge of each dough circle with egg wash. Fold dough over to form a half-moon and press edges together to seal. Crimp edges with a fork or make a decorative fold. Place empanadas on a parchment-lined baking sheet spaced 1 inch apart.
- 10
- 11
Cool and serve
Let empanadas cool on the baking sheet 5 minutes, then transfer to a wire rack to cool another 5 minutes. Serve warm with hot sauce or chimichurri if desired.