May 26, 2009
It's been a long while since I've created any video, and making a quick Ham and Cheese Empanada video seemed like it would be useful. As always, using the pre-made tapas or discos (available in most Latin stores) for empanadas make these into almost fast food! The assembly is simple and something kids would enjoy doing. The empanadas can be sealed using a fork, or the repulgue technique in the video for Empanadas Mendocinas, (link below) or the pinch and twist sealing technique introduced in this video! May you enjoy the video, perfect the technique, and make lots of delicious empanadas. Recipe follows.
Empanadas de Jamon y Queso
Ham & Cheese Empanadas
1 package pre-made empanada shells or one batch of homemade dough
several slices of ham of your choices, cut into bite-sized pieces (I used proscuitto)
2 cups shredded Mozzarella cheese
4oz. fresh Mozzarella cheese, sliced into cubes
1 egg, beaten, for painting empanadas
a bit of water, for sealing the edges of the empanada
Lightly floured cookie sheets
Preheat the oven to 350 degrees Fahrenheit. Lay the empanada shells out on the counter assembly-line style. Into the center of each shell, place a bit of the shredded Mozzarella, a few pieces of ham, and a couple of cubes of the fresh Mozzarella. Wet the edges of the empanada round with water on your finger. Pick up the edges of the empanada and bring them together, sealing them by pressing together. Seal using either the repulgue on the counter, a fork, or the pinch-twist repulgue method.
Place sealed empanadas on a floured cookie sheet, brush with beaten egg, and put in the oven, baking for 15-20 minutes, until crust is golden.
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