Best Simple Ham Empanadas Recipes

SIMPLE HAM EMPANADAS

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.

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.

HAM, POTATO, CHEESE EMPANADAS !

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

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.