Ingredients
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1 pack or block of chilled Puff Pastry
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2 tbsp Butter
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½ cup (125 g) Flour
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1 cup (250 ml) Milk
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2 Egg
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½ cup (125 g) grated Swiss Chard
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4 tbsp grated Parmesan Cheese
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1 pinch of Cayenne Pepper
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1 pinch of Salt
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¼ lb (110 g) medium sliced Ham
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1 Egg
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1 tbsp Water
Directions
Traditional empanadas use shortcrust pastry, but my preference is this recipe because they are made with puff pastry dough, still very popular, especially for breakfast as a South American classic. Often square shaped, probably to distinguish them from the classic round empanadas. The light, flaky pastry combines perfectly with the ham and melted cheese. I hope you enjoy them as much as I do.
Steps
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1
Done
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Pre-heat oven to 200C (400F). |
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2
Done
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Melt the butter in a saucepan over low heat. |
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3
Done
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Now, mix the flour into the butter, increasing the heat to medium. Cook, stirring, for 2-3 minutes. |
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4
Done
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Add milk into flour and butter mix, stirring and bringing to the boil. The sauce thickens naturally. |
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5
Done
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Now add 2 eggs into the mix, stirring continually and cook for 1 -2 minutes or more until the sauce has thickened. |
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6
Done
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Add the grated cheese and parmesan and whisk until melted. Take off the heat and add salt and cayenne pepper to taste. |
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7
Done
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Now roll out 1 sheet of puff pastry dough on a floured surface to 300 mm (12”) square. Using a sharp knife or a pizza cutter, cut the dough into 12 x 75 mm x 100 mm (3” x 4”) rectangles. |
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8
Done
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Now whisk the egg yolk with water and brush the outers of half of the rectangles with the egg yolk mix. |
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9
Done
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Place a piece of ham in the centre of the pastry squares brushed with the egg yolk. You will need to maintain an edge of dough all around the ham. Now top the ham with 2 tbsp of the cheese mixture. |
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10
Done
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Next, cover the ham and cheese with one of the plain pastry squares and press firmly down around the edges to ensure a good seal. Now crimp the edges with a fork. Repeat with the other sheet of pastry. |
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11
Done
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Pierce the top of the empanadas with a fork to vent and lightly brush tops with the egg yolk mixture to produce a golden-brown hue when cooked. |
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12
Done
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Bake for 20 minutes or until golden-brown and puffed up. Serve hot or warm. |
