May 26, 2009

Empanadas de Jamon y Queso–Ham & Cheese Empanadas

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.

Relevant posts: Empanadas Mendocinas (Repulgue technique video) Yerba Mate Video, any of the empanadas in the Empanada category

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5 Responses to “Empanadas de Jamon y Queso–Ham & Cheese Empanadas”

  1. Oh my gosh! Thank you so much for that! I can never get mine to look proper and with your video I think I will be able to finally overcome that hurdle!! Sweeeet!

  2. Wonderful video demonstration!
    I love how it seems that we can put almost anything in the empanadas as a filing. I can’t wait to make the one with tuna. I may replace it with salmon, instead.

  3. So great to see you in action! I’ll share my veggie filling w/you next time I blog.

  4. Thanks for the video! It looks so simple now, but I never learned the pinch and twist technique and am very excited to try it.

  5. wow you really make me miss argentina……the foods all look so good!

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