Ham & Cheese Empanadas
Empanada Wrappers
3 c flour
1/2 tsp salt
2 tsp sugar
3 tsp baking powder
1/2 c shortening
1 egg
3/4 c chicken broth
1. Mix dry ingredients; cut in shortening with 2 knives or pastry blender until crumbly.
2. Whisk egg, then whisk in chicken broth. Add to flour mixture and knead only until soft dough forms. Cover and refrigerate 30 minutes.
3. Roll dough 1/4" thick (very flat) on lightly floured surface. Cut out 6" circles (I used a bowl with a thin lip, worked great).
Filling
3 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp fresh parsley, minced
12 oz cooked ham, chopped
2 Tbsp bread crumbs
1/3 c Parmesan cheese
8 oz shredded Cheddar cheese
3 Tbsp sour cream
1 large egg, lightly beaten
1/2 tsp black pepper
Egg wash: 1 egg lightly beaten with 1 Tbsp water
1. Prepare empanada wrappers. Cover a large cookie sheet with parchment paper.
2. Filling: In a medium skillet, heat the oil or melt butter over medium heat. Add the onion and parsley; cook, stirring occasionally, until the onion is transparent, about 3 minutes. Add to medium mixing bowl (oil or butter included, helps it not be so dry) and allow to cool. Add the ham, bread crumbs, Parmesan cheese, sour cream, egg, and black pepper to bowl; mix well.
3. Assembly: Place 2 heaping Tbsp of filling in center of each empanada wrapper and place on cookie sheet. Lightly moisten the edge of circle with egg wash mixture. Fold the pastry in half and press edges firmly to seal. Dip a fork in flour; crimp edges and pierce top of each empanada. Repeat until all 12 wrappers are filled. Refrigerate for 30 minutes*.
4. Heat oven to 375 degrees.
5. Brush each emapanada with egg wash and bake until golden brown, 20-25 minutes. Let sit a few minutes before serving.
* Or freeze until ready to use. Add 15 minutes to baking time.
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