Empanadas De Jamon Recipe
smoked ham, egg, chihuahua and mozzarella cheese, chipotle, red chimichurri
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Ingredients
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Dough
Filling
Red Chimichurri
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until well blended.
- 2
Add Butter
Cut the unsalted butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Egg and Water
In a small bowl, beat the egg and add it to the dough mixture. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- 4
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Cook Eggs
In a skillet over medium heat, scramble the two large eggs until fully cooked. Set aside to cool.
- 6
Prepare Filling
In a large bowl, combine the smoked ham, Chihuahua cheese, mozzarella cheese, scrambled eggs, and chipotle in adobo sauce. Mix well until all ingredients are combined.
Assembly and Cooking
- 7
Preheat Oven
Preheat the oven to 375°F (190°C).
- 8
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles of dough.
- 9
Fill Empanadas
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
- 10
Bake Empanadas
Place the filled empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden brown.
Chimichurri Preparation
- 11
Blend Ingredients
In a blender or food processor, combine the fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth. Adjust seasoning to taste.
