Ham and Cheese Empanadas (Empanadas de Jamon y Queso)
Here is an empanada recipe that isn't 100% mexican per se, but it is popular and is enjoyed throughout latin america and uses ingredients that aren't typically mexican, but I really liked it so felt the obligation to post it in this empanada section of this mexican recipes website for everyone's benefit...
Recipe for Ham and Cheese Empanadas
Ingredients for four guests:
For the dough (or simply use ready-made empanada discs or shells):
* 1 lb. White All-purpose Flour
* 1/2 cup vegetable shortening, at room temperature
* 4 teaspoons sugar
* 2 eggs, beaten
* 2 teaspoons baking powder
* 1/2 cup cold milk
* 1 teaspoon salt
For the Filling:
* 1/2 lb. smoked ham
* Oil
* 1/2 lb. queso fresco type cheese (substitute with low-salt feta)
* 1/2 lb. grated cheddar cheese
Preparation:
1) Starting by making the dough, pour the flour in a bowl then mix with the salt, sugar and baking powder. Add the shortening (at room temperature), previously cut in smaller pieces. Work the dough with your hands, combining together all the ingredients until the dough is smooth.
2) Add the beaten eggs and the milk to the dough and mix again until smooth. Knead for a few minutes more, then let stand about 30 minutes.
3) For the filling you should grate or crumble the queso fresco cheese, finely chop the smoked ham, add the grated cheddar cheese, season with salt and pepper then mix well the stuffing ingredients together.
4) Finally it is now time to stretch and flatten the dough, working on a flat surface, previously sprinkled with some flour to avoid the dough sticking to it.
Cut out 3 and 1/2 inch to 4 inch dough circles, place a spoonful on each filling, moisten the edge slightly with water then fold, sealing the joined edges and marking them with a fork (technique known as repulgue).
5) To cook them you can fry in hot oil, or arrange on a baking sheet and bake in the oven at 350 ˚F for about 12 minutes.
