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Uruguayan Ham and Cheese Empanadas
Ham and Cheese Empanadas are savory hand pies very popular in Uruguay
Course
Appetizer
Cuisine
Latin American, uruguayan
Keyword
cheese, empanada, ham
Prep Time
1
hour
hour
Cook Time
30
minutes
minutes
Servings
20
Calories
237
kcal
Ingredients
Dough
1.1
lb
all-purpose flour
1
tsp
salt
1/2
cup
unsalted butter
(1 stick)
3/4
cup
water
warm
1
egg
for brushing empanadas
Filling
7
oz
mozzarella cheese
7
oz
ham
2
tbsp
parmesan cheese
1/2
cup
butter
(1 stick)
2
eggs
1/4
tsp
black pepper
US Customary
-
Metric
Instructions
Dough
Mix flour and salt in a bowl.
Dice butter and mix everything with your hands, until dough is crumbly.
Little by little add the water until dough is smooth. You may need a little more or less than 3/4 cup.
Filling
Add ingredients to a bowl and mix well.
Assembling
Preheat the oven to 350F (180C).
On a lightly floured work surface, roll out one third of the dough to 1/8-inch (0.3cm) thickness.
Using a 4.5-inch (12cm) round biscuit cutter, cut as many circles as you can out of the rolled dough.
Spoon about 1 tbsp of filling onto one half of each circle of dough.
Brush a little water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle.
Seal the empanadas by twisting the dough a little. You could also press the edges of the dough together with a fork.
Place them on a greased baking sheet.
Bake for 30-40 minutes, until empanadas are golden brown.
If you like, you can bake 2/3 of the time in the oven and then transfer to a charcoal grill to finish baking.
Notes
See blog post for instructions with images.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
63
mg
|
Sodium:
356
mg
|
Potassium:
72
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
390
IU
|
Calcium:
67
mg
|
Iron:
1
mg