Ham and Cheddar Empanadas

By srrpicks

Ingredients

• Empanada Dough
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 6 oz unsalted butter (1 1/2 sticks), cold and cut into 12 pieces
• 1 egg
• 4-5 tbs water
• Filling
• 1 1/4 pound ham, cut into small dice
• 1 small shallot, minced
• 1 tablespoon olive oil
• 2 cups shredded mild cheddar
• 1 egg

Details

Servings 15
Adapted from chezus.com

Preparation

Step 1

Empanada Dough Preparation:
1.Mix the flour and salt in a food processor.
2.Add the butter, egg and water until a clumpy dough forms.
3.Form a ball and chill in the refrigerator for about 30 minutes.
4.Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
5.Use immediately or store in the refrigerator or freezer to use later.

While the dough is resting prepare the filling. In a large frying pan heat the olive oil over medium heat, add the shallot, and stir. Cook until soft, stirring the entire time, approximately 3 minutes. Add the ham, stir and cook over medium low heat for 10 minutes. Remove from the heat and let cool completely. Add the grated cheese.

While the mixture is cooling, roll the dough out and cut into circles. I use a bowl that is 5" diameter to cut out the empanada dishes. A double batch of dough will give you about 28 - 30 disks.

Separate the egg. You will use the white as the glue to put together the empanada and the yolk will be the glaze. Mix a little water into each and mix well with a fork.

To assemble the empanada, lay a disk on the counter and lightly brush the edges with a little egg white wash, using a pastry brush, spoon 1 1/2 tablespoons of the ham mixture on the center. Fold the empanada disc and seal the edges, using a fork will secure the seal. Repeat the process. Chill the empanadas for 30 minutes, this will help them stay sealed and to prevent leaking. Lightly brush the tops with the egg yolk wash. Bake for 30 - 40 minutes in a preheated oven (400) until golden brown. Serve. Eat.

** if you are making extras for the freezer - do not bake first. Simply put together the empanadas, then flash freeze for 1 hour, then package into freezer containers until ready to use. When ready to use, remove from the freezer, place on a baking sheet and cover with plastic wrap, let defrost for 2 hours. Then brush with some egg yolk wash and bake.