Best Simple Ham Empanadas Recipes

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SIMPLE HAM EMPANADAS



Simple Ham Empanadas image

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

2 eggs
40 g stuffed green olives, chopped
95 g ham, finely chopped
30 g cheddar cheese, grated
3 sheets premade puff pastry, thawed
1 egg yolk, lightly beaten

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

PUFF PASTRY HAM AND CHEESE EMPANADAS



Puff Pastry Ham and Cheese Empanadas image

This ham and cheese empanadas recipe uses a shortcut-purchased frozen puff pastry dough-that complements the creamy mixture perfectly.

Provided by Marian Blazes

Categories     Snack     Breakfast     Brunch     Lunch

Time 1h

Number Of Ingredients 12

2 tablespoons butter
1/2 cup flour
1 cup milk
2 eggs
1/2 cup cheese (grated smoked gouda, edam , or similar)
4 tablespoons parmesan (grated)
1 pinch cayenne pepper
1 pinch salt (to taste)
1 package puff pastry dough (frozen)
1/4 pound ham (deli)
1 egg yolk
1 tablespoon water​

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

HAM, POTATO, CHEESE EMPANADAS !



Ham, Potato, Cheese Empanadas ! image

These are easy to make and taste so good! What a great way to use up left overs! I made up a batch today (May 2, 2011). I froze most of them, only cooked 6 of them... and they were gone fast! Instead of buying the expensive ones at the store (pockets), we make our own and control what goes into them. You can make these...

Provided by Colleen Sowa

Categories     Other Appetizers

Time 35m

Number Of Ingredients 12

CRUST
1 pkg prerolled pie crust (or make a two crust recipe of your favorite pie crust)
FILLING
1 1/2 c left over mashed potatoes
2 1/2 c left over ham (cut up small)
1/3 c ranch dressing
1 c mozzarella cheese (shredded)
salt and pepper to taste
EXTRA CHEESE
5 slice american cheese (torn into about 1 inch pieces)
FRYING
4 - 6 inches of vegetable oil

Steps:

  • 1. Unroll the pre rolled pie crust onto floured board. Roll out thinner to about a 10 x 14 inch rectangle. Using a 4 inch round biscuit cutter, make 8 - 9 circles of dough from each sheet of dough. (pat dough scraps together and re-roll. Keep repeating until the dough is used up... (save any scraps to fry up). As you make the circles and scraps, place them on a wax paper lined baking sheet.
  • 2. Chop up the ham, shred the mozzarella, and put into a bowl. Add the potatoes, ranch dressing, and spices.
  • 3. Put about 1 heaping Tablespoon of the Ham mixture in your hand and form into a small log. Place onto a circle of crust, add 1 or 2 pieces of the American cheese. Dip your finger into water and dampen the outer area of the dough circle. Gently fold over the dough circle and seal (try not to poke any holes in the dough). Place on wax paper lined baking sheet. Repeat until all are done.
  • 4. *** If you run out of filling and have more circles, you can either open up a can of pie filling, make a different filling by scrambling eggs and adding sausage and cheese. OR.. cut up the dough for frying.
  • 5. Freeze on baking sheet. When solid, put in zipper bags and return to freezer. Or... cook them up... or both!
  • 6. Heat the oil, fry one or two at a time until light golden brown. Put on paper towel lined dish to drain oil. Serve hot!
  • 7. If cooking scraps up... Put them in oil, fry until golden brown, put on paper towels. Coat with sugar and cinnamon mixture.

HAM AND CHEESE EMPANADAS



Ham and Cheese Empanadas image

This was listed as a top 5 breakfast in Peru on About.com. Although these are not traditional empanandas because they are made with puff pastry dough, they are still very popular, especially for breakfast. They are often shaped as a square, maybe to distinguish them from the classic round empanadas.

Provided by Chef Jean

Categories     Breakfast

Time 1h

Yield 12 empanadas, 12 serving(s)

Number Of Ingredients 12

3 sheets frozen puff pastry
2 tablespoons butter
1/2 cup flour
1 cup milk
2 eggs
1/2 cup cheese, grated (smoked gouda, edam, or similar)
4 tablespoons parmesan cheese, grated
1 pinch cayenne pepper
salt
1/4 lb deli ham
1 egg yolk
1 tablespoon water

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in saucepan on medium-low heat.
  • Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
  • Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
  • Whisk 2 eggs into mixture and cook, stirring, for 1 -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 1 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 egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
  • Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top 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 other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
  • 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.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 441.6, Fat 29.7, SaturatedFat 9.3, Cholesterol 62.6, Sodium 386.7, Carbohydrate 33.5, Fiber 1.2, Sugar 0.5, Protein 10.1

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