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
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
EGG AND HAM EMPANADAS WITH PIQUILLO PEPPER SAUCE
Steps:
- For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper and cook for 5 minutes.
- Transfer the mixture to a blender, and with the blender running, add the remaining 3 tablespoons olive oil and the vinegar and blend until smooth and silky. Add the creme fraiche and a touch of honey and pulse a few times just to incorporate; taste, pulse in a bit more honey if necessary. Transfer to a bowl.
- For the empanadas: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
- Melt 2 tablespoons of the butter in a large nonstick skillet over high heat. Add the ham and cook, stirring occasionally, until golden brown, about 3 minutes; remove to a plate lined with paper towels.
- Reduce the heat to low. Add the remaining 2 tablespoons butter and melt. Add the 8 whisked eggs and cook, stirring until soft curds barely form, then transfer to a bowl and quickly and gently stir in the green onion, goat cheese, ham and a generous amount of salt and pepper. Transfer to a baking sheet.
- Roll each empanada wrapper on a lightly floured surface into a 7-inch round. Divide the filling among the wrappers, mounding it in the centers. Brush the edges with some of the egg wash. Fold each wrapper over the filling to create half-moon shapes and seal by pressing the edges together firmly with a fork.
- Transfer the empanadas to the prepared baking sheet and brush with egg wash. Cut a few small slits in the top of each empanada to create steam vents. Bake until golden, about 10 minutes. Let cool for 10 minutes and serve with the piquillo pepper sauce.
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.
Nutrition Facts : Calories 289 kcal, Carbohydrate 16 g, Cholesterol 169 mg, Fiber 0 g, Protein 15 g, SaturatedFat 8 g, Sodium 589 mg, Sugar 3 g, Fat 18 g, ServingSize 12 empanadas, UnsaturatedFat 0 g
EMPANADAS DE JAMON, QUESO, Y HUEVO DURO (HAM, CHEESE, AND HARD-BOILED EGG EMPANADAS)
These are my easy to-make delicious empanadas when I am in a hurry, and of course, they are my kids' favorite! Gouda, hard-boiled eggs, and ham empanadas are light and full of flavor, a perfect easy midweek Mediterranean dinner.
Provided by Fioa
Categories World Cuisine Recipes European Spanish
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 21.2 g, Cholesterol 84.9 mg, Fat 7.4 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 533.1 mg, Sugar 0.3 g
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
VALENCIAN SAVORY EMPANADAS
Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
Provided by IIJUAN12
Categories Appetizers and Snacks Tapas
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
- Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 12.6 g, Cholesterol 40.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 287.1 mg, Sugar 2.3 g
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