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- Savoury pies and tarts
- Meat pie
- Pork pie
Quick and versatile empanadas made with ham and tasty Roquefort. Only 4 ingredients used for this gourmet finger food that your guests will love.
County Dublin, Ireland
1 person made this
IngredientsMakes: 12 ham and Roquefort empanadas
- 250g ham, cubed
- 250g Roquefort cheese, cubed
- 12 empanada pastry discs
- 1 egg, beaten
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 200 C / Gas 6. Spray 2 baking trays with cooking spray. Set aside.
- Place the empanada dough discs on a flat surface. Slightly wet edges with warm water. Put a couple of cubes of ham and Roquefort in the centre. Fold the pastry over and seal edges pressing with a fork. Transfer to baking trays, brush with beaten egg.
- Bake in the preheated oven for 20 minutes, or until golden brown. Remove from the oven and serve warm or cold.
Tip to prevent cheese leaks from the empanadas
Freeze Roquefort cheese for 20 to 30 minutes before using it, this will prevent leaks. You can also prepare the empanadas and chill them in the fridge for 20 to 30 minutes before baking them.
Reviews & ratingsAverage global rating:(1)
Leftover Ham Empanadas
Easter is almost here and that means ham…a lot of ham. Our family always has at least two hams at the table and everyone is sent home with enough leftovers for days on end. Ham is a wonderful thing, but it can get boring pretty quickly! Ham and cheese can only satisfy you for so long! I’ve got a fun recipe that the whole family can help create, making it perfect for these current times!
Now, get a load of these puppies! These “EmPawnadas” will have your whole pack barking for more! These flakey morsels are filled with gooey cheese, potato, fluffy eggs and juicy, fried ham. The empanada dough is very versatile and can be stuffed with anything. The sky is the limit. This is a great recipe to play around with while stuck at home.
I know that making dough can be very intimidating, but this is one of the simplest doughs to make. No rise time, no perfect measurements (who has time for that!?). Just five simple ingredients that you already have stocked in your kitchen. If you’re suffering from holiday burnout, I have another hack for you… use store-bought phyllo dough! I highly recommend making your own dough, as the flavor and texture are top-notch, but if you’re in a bind, these can be thrown together in minutes!
Now grab your family, your ham and let’s get baking!
Note: Make sure you have all of your ingredients ready prior to making the dough. Chop up your leftover ham into small, bite-sized pieces. I like to fry my ham first to add a bit of extra flavor. Also, do not overcook your scrambled eggs! This is key because they will bake for another 20 minutes in the oven.
Ham and Cheese Empanadas
1 cup of shredded mozzerella cheese
1 tbsp. of all-purpose flour
1. Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls.
2. Roll each dough ball into a 5 inch circle.
3. Add 2 tbsp. of meat filling into the center of each circle.
4. Fold half of the dough over the meat filling and press down the edges.
5. To seal the edges, twist a 1/2 inch section at a time of the dough and press down with your finger. Continue all the way around the empanada. You can also seal the edges by pressing a fork around the edge of the empanada
6. Place the empanadas 1 inch apart on a baking sheet sprayed with cooking spray. Place in the fridge for 30 minutes.
For Baked Empanadas: Remove the chilled empanadas from the fridge and bake in oven at 400 degrees for 20 to 25 minutes or until the empanadas are a light golden brown.
For Fried Empanadas: Fill a deep saucepan with canola oil to a 2 1/2 inch depth. Heat the oil over medium-high until hot but not smoking. Fry the empanadas until light golden brown and crispy turning over once. Place the cooked empanadas on a paper towel lined plate to drain the oil.
* Be very careful while frying the empanadas. The oil will get very hot and can cause severe burns or even a fire. Make sure to keep children away from the stove. The oil can splatter and burn them.
Mix butter, vinegar, salt, and 2 cups lukewarm water in a large bowl until well combined. Gradually add 6 cups flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Form into a disk, wrap in plastic, and chill until cold, at least 2 hours.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Filling and Assembly
Heat olive oil in a large skillet over medium-high until shimmering. Cook onions, stirring occasionally, until golden and softened, 5–7 minutes. Season with salt and pepper mix in oregano. Transfer to a large bowl and chill until cool enough to handle, about 20 minutes.
Add ham to chilled onions and toss to combine. Taste and season with salt and pepper.
Toss mozzarella and cornstarch in a medium bowl to coat (this will prevent the mozzarella from liquefying as the empanadas cook).
Divide dough into 6 pieces. Cover all but 1 piece with plastic wrap and keep chilled. Roll out dough to a rectangle about 15x10" and 1/16" thick. Using 4½" cutter, punch out 6 rounds. Roll out scraps to 1/16" thick to punch out another round or two.
Place about 1 Tbsp. ham mixture in the center of dough circle. Top with 1 or 2 pieces of cheese, breaking cheese up if needed. Using your fingers, brush water halfway around edge of each round. Fold dry side up and over filling to create a semicircle. Pinch edges to seal crimp with your fingers. Transfer to a parchment–lined rimmed baking sheet. Chill while you repeat with remaining dough and filling. Chill empanadas at least 20 minutes before frying.
Pour vegetable oil into a large heavy pot or Dutch oven fitted with deep-fry thermometer to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches of about 5 at a time and adjusting heat to maintain oil temperature, fry empanadas, turning often, until deep golden brown, about 4 minutes total.
Transfer to a wire rack. Let cool slightly before serving.
Do Ahead: Onion mixture (without ham) can be cooked 2 days ahead. Transfer to an airtight container and keep chilled. Empanadas can be filled 2 days ahead. Cover and keep chilled.
How would you rate Ham, Cheese, and Onion Empanadas?
The filling is good, but the pastry was way too bland in flavor. I'm glad I tossed out the remaining 6 pieces of dough after I made 6 because I was going to make a bunch more and flash freeze unbaked for the freezer. I'll make the pastry dough again tomorrow morning, but add sugar and a pinch more salt.
These came out great! I cut the recipe in half and it was fine. The only caveat I have is that there was really way too much mozzarella. Other than that, it was perfect.
These were so delicious, and so hard to stop eating! I am just a beginner cook, but the empanadas were surprisingly easy to make. The dough wanted to stick to anything and everything, so be sure to keep lots of extra flour around. I also made my empanadas bigger, because it got tedious making tiny ones, so they ended up a bit like calzones. The filling of onion-ham-mozzarella with oregano was sooo mouthwateringly good.
A great recipe. Used a twist on the Beef Empanada filling and it turned out awesome. In a similar situation to below commenter (small, hot apartment) so dough got warm really fast, but easy to stick in freezer for 5 min between batches. Some got a little stretched from working them too warm but I only had a couple tear on me. I actually prefered larger empanadas than called for since you got pack more filling in, but the small ones are also quite good. I ended up freezing some of them and tested frying from frozen and frying defrosted and both worked fine, so frozen-to-frier empanadas have been sitting in my freezer for quick dinners. Super great!
This was so good! My only complaint was that I feel like it took waaayyyy longer for the dough to get cold? I actually had to put mine in the freezer and do it in shifts. But! I have a small kitchen in a small apartment, so maybe it was just warmer than usual in there. But these tasted amazing, and even though they were time consuming, were really worth the effort. And I think you could also probably be very versatile with the filling! The dough in and of itself was really good. Will be making this again, probably with my own twist on the flavors!
FREEZER-FRIENDLY FOR MAKE-AHEAD SCHOOL LUNCHES
Not only do these lunchbox empanadas bake up beautifully and taste amazing, they are also freezer-friendly and absolute perfection for mornings when time is of the essence. Which (in my house) is essentially every single morning.
I think it’s safe to say you’re about to be Mom of the year with this lunchbox treat. In fact, after whipping up a make-ahead lunchbox gem this good, I think you might even deserve a break….maybe even one in movie form?
Hello there beautiful! Welcome to Green Straight Up Special Edition: Empanadas. We appreciate your interest in a more sustainable world and hope you enjoy this article and your future vegan-empanada feast!
If you want to see a tutorial on how to make Argentinian empanadas, this is a YouTube video of my Demonstration speech for my 2020 Oral Communication class: How to Make Argentinian Empanadas.
Empanadas are baked or deep-fried stuffed pastries. Although they are typically prepared in many Latin, European and Asian countries, the world’s most popular and most delicious empanadas are from Argentina. This article presents the classic Argentinian beef empanada, made vegan! You will also find the vegan chicken and the spinach empanada recipes and the open-faced or tart empanada alternative. Have fun and buen provecho!Empanada Shops
In Buenos Aires, Argentina’s capital city, there are empanada shops everywhere usually, at least two or three per neighborhood. These places offer deep-fried or baked empanadas and have many different flavors to choose from. Many of them also sell pizza, so people usually order pizza and empanadas together. Empanada shops take telephone orders and will deliver for no extra charge. So, if you have friends over for dinner or the family overstayed their visit, no problem, make a call and in less than one hour, you will get a hot and delicious empanada delivery. People usually order at least a dozen empanadas and mix many different flavors and fillings.
The most popular empanada fillings in Argentina are ground beef (with red bell pepper, boiled egg, onions and olives), ham and cheese, onion and cheese, chicken, and spinach with béchamel or cheese. Other typical flavors are corn with béchamel sauce, bell peppers and onions (humita), or corn with cheese, caprese (cheese, tomato, and basil), spicy chopped beef (carne cortada a cuchillo), and roquefort with celery and ham.
In this article, you will find some of the most popular Argentinian empanada recipes made vegan. You can also add other ingredients and vegetables and come up with your own signature recipe. Pretty much anything you put inside of an empanada will taste delicious, so don’t be shy!
The empanada dough discs are very easy to make, but you can also find them at the international store or most Latin markets for three to four dollars per dozen. There are three different types of dough, one is for fried empanadas and the other two are for baked empanadas: one is a puffy, flaky pastry (hojaldrada) and the other one is drier (sequita or criolla).
Dough (20 discs aprox.):
- 3 cups of flour (+ a few more tablespoons if necessary)
- 1 teaspoon of salt
- 1/2 cup of oil or vegan butter
- 3/4 cup of cold water (+ a few more tablespoons if necessary)
In a medium bowl, mix the flour with the salt. Add the oil and the water and mix well until you get a firm, dry dough. Divide the dough into about 20 individual dough balls and let them rest in a cool place for 30 minutes.
While the dough is resting, you can work on your stuffing. Once your stuffing is ready, work each dough ball with the rolling pin to get round thin discs. If necessary, sprinkle some flour on the rolling pin and countertop to prevent dough from sticking.
♦Plant-Based Protein Beef
- A 12-ounce package of meatless ground (Yves, Morning Star, TVP, or soy-free alternatives such as Beyond Meat or Quorn)
- 1 large diced onion (The secret is to put as much onion as “meat,” this will make the empanadas juicy, so if you want to, add some sliced green onion as well!)
- 1 small diced red bell pepper
- 3 diced garlic cloves
- Chili flakes, salt, and pepper
- Green and/or black olives (at least one per empanada, seedless and cut in halves)
- Optional: chopped parsley (add once stuffing has been removed from heat)
Note: In some Argentinian provinces, they add raisins and boiled potato to their empanadas. If you want to try that empanada version, add 1/2 cup of small boiled potato cubes, 1/4 cup of raisins, and some paprika to the original recipe.
- Add some oil to a frying pan on medium heat. Once the oil is hot, add garlic and chili flakes first, then onions and bell pepper. Sauté until the onion becomes slightly transparent, then add the meatless ground beef (and the boiled potatoes, if you are using this ingredient).
- Cover with the lid and let cook for 10 minutes. Remove from heat and add the olives and parsley (and raisins, if you are using this ingredient). Let the stuffing cool off before filling your empanada discs with it.
Note: If you are using TVP (texturized vegan protein), hydrate the TVP before you add it to the pan (3/4 to 1cup of hot water to 1 cup of TVP).
- A 10 or 12-ounce pack of meatless chicken strips (Gardein, Morning Star, or soy-free alternatives such as Beyond Meat or Quorn)
- 1 large diced onion
- 1 small diced bell pepper
- 3 diced garlic cloves
- Chili flakes, salt, and pepper
- Black or green olives (at least one per empanada)
- Optional: chopped parsley or basil (add once stuffing has been removed from heat)
Same procedure as “beef” empanadas, but add the vegan chicken instead of the meatless ground beef.
TIP: For a more herbal flavor, sauté the ingredients with homemade rosemary flavored olive oil→Refill an empty, clean, and dry glass bottle–reuse a hot sauce or soy sauce bottle–with olive oil and stick a washed and dried branch of rosemary in it. Let it sit for a few days, remove the rosemary branch and start using your flavored oil! It is also great for focaccia bread!
- Serving Size: 1 (84.8 g)
- Calories 285.1
- Total Fat - 19.1 g
- Saturated Fat - 8.8 g
- Cholesterol - 459.8 mg
- Sodium - 281.6 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 2.7 g
- Sugars - 0.7 g
- Protein - 9.8 g
- Calcium - 63.5 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Put the flour, salt, sugar and butter in the bowl of a food processor fitted with a metal blade and pulse just until the mixture resembles coarse meal.
In a small bowl beat together the eggs yolks, vinegar and iced water.
With the motor on, add the liquid mixture through the fees tube. Process just until the dough barely holds together, about 10 seconds. Do not over-process. The dough should be soft not crumbly. If it feels to dry or crumbly, add a little water and pulse until the dough just holds together. Turn the dough onto a lightly floured surface and press it together to form a cohesive mass.
Divide the dough in halve. Shape each halve into a ball, then gently press it into a disk. Cover with plastic wrap and refrigerate for at least 30 minutes.
Work with one portion of dough at a time, keeping the remaining piece refrigerated. On a lightly floured surface, roll one disk of dough into a circle slightly larger than 12 inches in diameter and about an 1/8 of an inch thick.As you roll lift up the dough from time to time and sprinkle a lightly dusting of flour under it to prevent the dough from sticking. Using a sharp paring knife and a 5 inch plate, cut out 4 circles. Gather the dough scrapes into a ball, re-roll into a 1/8 inch thick circle and cut out another circle. Re-roll and cut the dough scraps to make one more circle.Lightly dust the 6 dough circles with flour, stack them on a plate, cover with plastic wrap and refrigerate.
Roll and cut the remaining piece of dough to make 6 more circles in the same manner and refrigerate. make sure the dough circles are well chilled before filling them.
Jill Silverman Hough
These empanadas are the ultimate comfort food! Melted goodness seeps out of these scrumptious pockets filled with a classic combo. Like almost everywhere, Latin American children are familiar with this kind of treat, whether it is fashioned out of puff pastry or, as it is in this case, from flaky dough. This wintertime after-school snack that my daughters would come home to almost every day provided them with quick warm sustenance. Then, as I do now, I’d fashion several batches and flash-freeze them, unbaked. They go easily from freezer to oven to plate in no time! C’mon, bake a batch for your kids or get in touch with your inner child—you’ll be so happy you did. Just remember that you need to make the dough at least thirty minutes before making these empanadas.
- 1/4 pound finely chopped cooked ham
- 1/2 cup shredded cheddar, mozzarella, Muenster, or other melting cheese
- 1/4 cup mayonnaise
- 1 tablespoon mustard (your favorite flavor)
- 1 recipe Flaky Dough (recipe below)
- Egg wash, made with 1 beaten egg and 2 teaspoons water
Make the filling: In a medium bowl, mix together the ham, cheese, mayonnaise, and mustard. Cover and chill for at least 30 minutes (or up to 24 hours).
Assemble the empanadas: After the filling chills, make the dough as directed below and let it rest, covered with plastic, for at least 30 minutes or up to 24 hours in the refrigerator (if the dough is too cold to roll out, let it sit at room temperature for 10 minutes before rolling).
Line two large baking sheets with parchment paper set them aside. On a well-floured surface and with a well-floured rolling pin, roll out the pastry to about 1/8 inch thick (like for piecrust). Keep lightly dusting flour on your surface and rolling pin as you roll so that the pastry doesn’t tear or stick (see Notes). Using a round 3 1/2-inch cutter, make 32 rounds, rolling and cutting the scraps as needed. Keep them covered as you work. Place a generous 1 tablespoon of filling in the center of half of the pastry rounds. Working with one round at a time, brush the edges with the egg wash and place another dough round over the filling. Use your fingers to seal the empanadas (they will look like ravioli), being careful to press the air out of the dough as your fingers move to the edges, Seal the edges very well with your fingers and then press them together with the tines of a fork use the tines of the fork to poke vents on top of each empanada. Transfer the empanadas to the baking sheets and chill them uncovered for 20 minutes (or up to 8 hours).
Bake the empanadas and serve: Preheat the oven to 400°F. Brush the tops of the empanadas with the egg wash. Bake the empanadas until they are golden, 12 to 15 minutes (rotate the pans in the oven halfway through baking, back to front and top to bottom, to ensure that all of the empanadas bake evenly). Let them rest for 2 to 3 minutes and serve them warm.
NOTES This is sticky dough. For easier rolling, roll the pastry on a generously floured surface, flour the top of the pastry, and use a piece of plastic wrap (or parchment paper) directly over the top of the pastry so that the rolling pin doesn’t stick. If you need to re-roll the dough, brush excess flour off the scraps with a clean pastry brush and gather up the scraps wrap them in plastic and chill them for 10 minutes.
To freeze the unbaked empanadas, do not brush the tops with egg wash. Place them in one layer on the prepared baking sheets and freeze them until solid. Transfer them to freezer-safe bags or bins and keep them frozen for up to 4 months. To reheat, brush the tops of the frozen empanadas with the egg wash. Bake them directly from the freezer. Add 3 to 5 minutes to the baking time, or bake until the empanadas are lightly golden.
In Latin America, this dough is known as masa hojaldrada. Technically, it’s only made with butter, but growing up in Guatemala, I learned that hot weather and cold butter don’t always play together nicely. Cream cheese, on the other hand, stands up to the heat, stays solid longer, and contains enough acidity to produce a tender pastry. As the cheese melts, it creates steam that results in deliciously flaky pastry. Empanadas made with this dough should be brushed with egg wash (for sheen) and should be refrigerated for at least 10 minutes (and up to overnight) before they’re baked so that they’ll keep their shape these two steps will also prevent the dough from getting soggy. Ideally you’ll use a food processor to make this dough. If you don’t have one, use a pastry cutter or two knives to cut the butter and cream cheese into the dough until it reaches the consistency of coarse sand then mix by hand.
Makes about 22 (4-inch), 32 (3 1/2-inch), 36 (3 1/4-inch), 40 (3-inch), or 48 (2 1/2-inch) discs
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
Pinch of fine sea salt
8 ounces cream cheese, cubed and chilled
1/2 cup unsalted butter, cubed and chilled
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and salt pulse for 20 seconds, or until combined. Add the cream cheese and butter and pulse until the mixture comes together and forms a ball, about 2 minutes (about 125 one-second pulses). Remove the pastry from the food processor, and divide it in half. Shape each half into a flat disc wrap each disc in plastic wrap, and chill them for at least 30 minutes or up to 48 hours.
NOTE The dough will keep in your refrigerator for up to 2 days—any longer and it will fall apart. You can freeze the dough up to 2 months and thaw the dough in the refrigerator overnight, before proceeding with shaping the empanadas. You can also cut the dough into discs, stack them (with parchment paper in between), and freeze them for up to 2 months thaw them in the refrigerator overnight before proceeding with filling and baking the empanadas.
For the dough you will need these ingredients:
- all-purpose flour
- unsalted butter
- warm water
- egg (for brushing empanadas)
And for the filling you will need:
- mozzarella cheese
- parmesan cheese
- black pepper
1. In a food processor, combine the P.A.N. Pre-cooked Yellow Corn Flour, all-purpose flour, sugar and salt at medium speed.
2. Add the butter and blend until the mixture becomes grainy.
4. Add half of the water and blend for 3 to 4 minutes. Pour in the rest of the water and blend until smooth.
5. Remove the dough from the food processor and press it together with your hands.
6. Wrap the dough in plastic wrap and refrigerate for 1 hour.
1. Preheat the oven to 355ºF and prepare a non-stick baking tray.
2. Divide the dough into 2 equal portions. Form two cylinders and divide each into 10-12 small portions.
3. Over plastic wrap, flatten the dough into ¼-inch thick disks.
4. Assemble the pockets by placing a slice of ham and cheese between two portions of dough and sealing the edges using a fork or spoon.