For Frying
- Vegetable oil, enough for deep-frying
For the Baked Version
- 1 additional egg, beaten, for brushing the tops (optional)
How to Make Ham and Cheese Empanadas
1. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir to distribute the dry ingredients evenly.
Add the melted butter and one egg. Gradually pour in the warm water while mixing with a spoon or spatula.
Continue mixing until a soft, cohesive dough begins to form. Add the water gradually because the exact amount needed can vary slightly depending on the flour.
2. Knead and Rest
Transfer the dough to a lightly floured work surface.
Knead for approximately 8 minutes, until it becomes smooth, elastic, and easy to handle.
Shape the dough into a ball and return it to the mixing bowl. Cover with a clean kitchen towel and let it rest for 20 minutes.
This resting period relaxes the dough, making it easier to roll out without shrinking back.
3. Make the Ham and Cheese Filling
While the dough rests, finely dice the cooked ham.
Place it in a mixing bowl and add the shredded mozzarella. If using Manchego, stir it in as well.
Mix until the ingredients are evenly distributed.
Keep the filling refrigerated until you’re ready to assemble the empanadas. Using mozzarella that isn’t excessively wet will help prevent the pastry from becoming soggy.
4. Roll Out the Dough
Divide the rested dough into 12 equal portions.
Roll each portion into a small ball. On a lightly floured surface, use a rolling pin to flatten each ball into a thin round approximately 5–5½ inches in diameter.
Try to keep the thickness even so the empanadas cook uniformly.
5. Fill and Seal the Empanadas
Place a portion of the ham and cheese mixture in the center of each dough round.
Avoid overfilling, as too much filling can make the edges difficult to seal and allow melted cheese to escape during cooking.
Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers.
For an extra-secure seal, press along the edges with the tines of a fork.
At this stage, your empanadas are ready to fry or bake.
Option 1: How to Fry Empanadas Until Golden and Crispy
For a classic crispy exterior, deep-frying is a delicious choice.
6. Heat the Oil
Pour enough vegetable oil into a deep skillet or heavy-bottomed saucepan to allow the empanadas to cook without touching the bottom.
Heat the oil to approximately 340–350°F (170–175°C).
A kitchen thermometer is helpful for maintaining a consistent temperature.
If the oil is too cool, the pastry may absorb excess oil. If it’s too hot, the outside can brown before the dough has cooked through.
7. Fry Until Golden
Carefully lower a few empanadas into the hot oil, working in batches. Avoid overcrowding the pan.
Fry for approximately 2–3 minutes per side, depending on their thickness, until the pastry is evenly golden and crisp.
Turn them carefully with a slotted spoon or kitchen tongs.
Once cooked, transfer the empanadas to a plate lined with paper towels to absorb excess oil.
Allow them to cool slightly before serving, as the melted cheese inside will be very hot.
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