Ham, Cheese, and Onion Empanadas Recipe Bon Appétit

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Remove from fire and set aside. On a floured surface, roll out the pastry dough to about 1/8 inch thickness. With a round cookie cutter measuring about 4 inches in diameter, cut circles from the pastry dough. Fill half of it with the ham and potato filling. Top with half a teaspoon of grated cheese.

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Place your chopped ham, cheese, garlic powder, salt, black pepper, and onion powder in a bowl. Mix all the ingredients until well combined. Lay out your thawed dough on the counter. Place about 1-2 tablespoons of filling (packed tightly) in each center of the pastry dough. Place a small amount of water into a cup.

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Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside. In a medium bowl, combine ham and cheese. Stretch out pastry dough sheets and use a round cookie cutter or rim of a glass to create 9-inch circles.

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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.

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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.

Ham and Cheese Empanadas

Step 4. 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.

Ham, Cheese, and Onion Empanadas Recipe Bon Appétit

Repeat until you have used all of your filling. Place the finished empanadas onto the prepared baking sheet spaced about 1/2" apart. You don't want them to touch each other. In a small bowl make your egg wash. Beat together the egg and 1 tbsp of water. Brush the empanadas before baking with the egg wash.

Ham and Leek Empanadas The Single Gourmand

Instructions. Preheat oven to 400°. Line a sheet pan with parchment paper. Set aside. In a medium saute pan, melt butter over medium-low heat. Add leeks and sauté until tender but not browned, about 4 minutes. Stir in crème fraîche and simmer 1 minute. Set aside. In a medium bowl, mix ham and Gruyère.

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Cook for 5-10 minutes until softened. 4. Chop the ham into 1/2 inch pieces. Combine the ham, onion, and mozzarella in a bowl and stir well. 5. Preheat the oven to 400°. 6. Roll one half of the pie dough into a 1/4″ thickness on a floured surface. Cut circles in the dough using a 5″ cutter.

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Step 2. Make the filling: Heat oil in a 12" skillet over medium0high heat. Add garlic and onion; cook until golden, 8-10 minutes. Add cumin, paprika, salt, and pepper; cook until fragrant, about 2.

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Heat 2 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 300º F. Serve hot.

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How to make Ham and Cheese Empanadas. Start by caramelizing the onions - add olive oil to a skillet over medium heat and add sliced onions. Season with salt and cook for 5 minutes, until the onions begin to soften and become fragrant. Then add a ½ tbsp of sugar and 1 ½ cups of water to the pan and allow the water to cook off.

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Preheat oven to 400°. Line 2 sheet pans with parchment paper. In a medium (10") saute pan, melt butter over medium-low heat. Add leeks and sauté until tender but not browned, about 4 minutes. Stir in crème fraîche and simmer 1 minute. In a medium bowl, mix ham and Gruyère.

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step one. Prepare to bake. Heat the oven to 400°F and arrange a rack at the top of the oven. Line a baking sheet with parchment paper. step two

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Preheat oven to 400ºF. In a large bowl, combine ham, cream cheese, cheddar cheese, swiss cheese, dijon mustard, Worcestershire sauce, brown sugar and onion powder. Set aside. Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter.

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1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. 2. Melt the butter over medium-low heat in a medium (10-inch) sauté pan. Ass the leeks and sauté for 4 minutes, until tender but not browned. Stir in the crème fraîche and simmer for a minute. 3. Combine the ham and Gruyère in a medium bowl.