HAM & CHEESE EMPANADAS
My picky eater loves these, I usually serve this with a salad or vegetable & fruit. I actually get thanked for making these, it's a winner every time. The prep time includes 1 hour chilling dough.
Provided by Legna
Categories < 4 Hours
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 780.4, Fat 50.5, SaturatedFat 30.2, Cholesterol 235.5, Sodium 1396.5, Carbohydrate 55.3, Fiber 2.3, Sugar 2.2, Protein 26.1
HAM AND CHEESE EMPANADAS
Make and share this Ham and Cheese Empanadas recipe from Food.com.
Provided by Meg-a-cook
Categories < 30 Mins
Time 30m
Yield 20 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 108.4, Fat 6.8, SaturatedFat 3.9, Cholesterol 26.3, Sodium 562.9, Carbohydrate 1.9, Protein 9.5
SIMPLE HAM EMPANADAS
Great fingerfood for a party. Ready-rolled puff pastry makes these quick and easy. Can be pre-made to step 4.
Provided by auntchelle
Categories Lunch/Snacks
Time 35m
Yield 15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 304.8, Fat 21.1, SaturatedFat 5.6, Cholesterol 41.3, Sodium 282.4, Carbohydrate 22.4, Fiber 0.8, Sugar 0.4, Protein 6.5
HAM & CHEESE EMPANADAS
Empanadas don't have to be hard to make. Get out a ready-to-use refrigerated pie crust and some ham and cheese and let's get started.
Provided by My Food and Family
Categories Meal Recipes
Time 31m
Yield 8 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
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- Place all dry ingredients into a food processor and pulse evenly to distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.) Add the butter to the flour mixture, pulsing. Pulse until the mixture resembles coarse meal. Place mixture into a large bowl and set aside. Combine the egg and the buttermilk together in a small bowl. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork. Mix the dough until it forms a ball. All dough to rest in the fridge for 30 minutes.
- Preheat oven to 350 degrees. Place the potato on a sheet tray and bake in the oven until tender and fully cooked. Let it cool slightly and remove the skin. Place into a medium bowl and mash. In the meantime, preheat a small sauté pan over medium-high heat. Add in canola oil and onions and sauté until transparent. Add in minced garlic and sauté 2 minutes. Add this to the bowl with the mashed potato.
- Add to the bowl: sour cream, cheese, cayenne, and parsley. Mix until well combined and season to taste with salt and pepper. Store mixture in the fridge until ready to use.
- Cut the rested dough in half. Using extra Cup4Cup flour for dusting a flat surface, roll out 1 portion into a circle about 1/8 inch thick. Keep other half of the dough refrigerated until ready to use. Using a round cutter about 3 inches in diameter, cut out circles from the dough. Place circles onto a sheet tray lined with parchment. Place about 1 teaspoon of filling in the center of each circle. Fold over 1 side to create a half-[circle. Be sure that no air bubbles remain in the center. Crimp the edges together with a fork. Place finished empanadas onto a tray about 1 inch apart. Continue rolling, cutting, and filing the dough until no dough remains. Brush the empanadas with the egg wash and bake in the oven for 15-20 minutes until golden brown. Serve hot.
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