|Nutritional Guidelines (per serving)|
|Servings: 12 empandas (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although these are not traditional empanadas because they are made with puff pastry dough, they are still very popular, especially for breakfast. They are often shaped as a square, maybe to distinguish them from the classic round empanadas.
The light and flaky pastry combines perfectly with the melted cheese and ham. If you've been resorting to commercially-prepared hot pockets for quick breakfasts, lunches, and snacks, this can be your go-to alternative. You can make these empanadas and freeze them unbaked, then take them straight from the freezer to the oven for a quick hot treat.
Your kids will love them as they are simple but delicious. Pair them with a big green salad bursting with vegetables for lunch or servings of fresh fruit for breakfast. You can also pack these in brown bag lunches as they taste great at room temperature as well as hot.
- 2 tablespoons butter
- 1/2 cup flour
- 1 cup milk
- 2 eggs
- 1/2 cup cheese (grated smoked gouda, edam, or similar)
- 4 tablespoons parmesan (grated)
- 1 pinch cayenne pepper
- 1 pinch salt (to taste)
- 1 package puff pastry dough (frozen)
- 1/4 pound ham (deli)
- 1 egg yolk
- 1 tablespoon water
Gather the ingredients
Preheat oven to 400 F.
In a saucepan, melt butter over medium-low heat.
Whisk the flour into the melted butter, and increase the heat to medium. Cook, stirring, for 1 to 2 minutes.
Whisk the milk into the flour/butter mixture and bring it to boil, stirring. The sauce will thicken slightly.
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 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3-inch-by-4-inch rectangles.
Mix the egg yolk with the water, and brush the edges of half of the rectangles with the egg yolk mixture.
Place a piece of ham in the center of each rectangle that has been brushed with the egg yolk mixture. There should be an edge of dough all around the ham. Top ham the ham with 2 tablespoons of the cheese mixture.
Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
Repeat with the other sheet of puff pastry. Pastries may be frozen at this point or kept in the refrigerator for up to 6 hours before baking.
When ready to bake, prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
Bake 20 minutes, or until puffed and golden brown.
Serve hot or at room temperature.
Traditional masa empanada dough is made with flour and lard, and requires plenty of kneading. You can make these ham and cheese empanadas using traditional dough if you prefer, but can keep the idea of using puff pastry in the back of your mind as an easier alternative.