Ham and Cheese Empanadas Plain Chicken
Make the filling: In a medium bowl, mix together the ham, cheese, mayonnaise, and mustard. Cover and chill for at least 30 minutes (or up to 24 hours). Make the dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and salt and pulse for 20 seconds, or until combined.
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To make the Ham and Cheese Empanada Crust: Sift the flour, baking powder, salt and sugar together in a bowl. Add in chilled and cubes butter and lard or vegetable shortening. Using a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tablespoon at a time and mix well.
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Step 4. Heat olive oil in a large skillet over medium-high until shimmering. Cook onions, stirring occasionally, until golden and softened, 5-7 minutes. Season with salt and pepper; mix in.
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Assemble the Argentinian ham and cheese empanadas. First of all turn on the oven. Then, spread a empanada lid over a baking paper to avoid getting it stuck. Place some ham, cheese, onion on it and add some basil to give it more flavor. Close the lid of the empanada forming a kind of crescent. Squeeze their ends slightly to make sure they won.
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How to make Ham and Cheese Empanadas. Start by caramelizing the onions - add olive oil to a skillet over medium heat and add sliced onions. Season with salt and cook for 5 minutes, until the onions begin to soften and become fragrant. Then add a ½ tbsp of sugar and 1 ½ cups of water to the pan and allow the water to cook off.
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Place your chopped ham, cheese, garlic powder, salt, black pepper, and onion powder in a bowl. Mix all the ingredients until well combined. Lay out your thawed dough on the counter. Place about 1-2 tablespoons of filling (packed tightly) in each center of the pastry dough. Place a small amount of water into a cup.
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Instructions. To make the dough: in a food processor, mix flour, salt, and baking powder for 2 seconds. Add butter and pulse 4-6 times. Slowly drizzle in half cup of water and carefully check dough; what you're looking for is a slightly sticky texture, not dry at all. If needed add two tablespoons water.
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This is just a brief outline of how to make the ham and cheese empanadas. Take the pineapple tidbits, coat with brown sugar and spices. Heat in the sauce pan for about 5 minutes. Lay the empanada discs out on parchment paper. Add a little bit of the ham, cheese, and pineapple mixture onto the empanada.
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Preheat oven to 400ºF. In a large bowl, combine ham, cream cheese, cheddar cheese, swiss cheese, dijon mustard, Worcestershire sauce, brown sugar and onion powder. Set aside. Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter.
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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.
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Step 2. Make the filling: Heat oil in a 12" skillet over medium0high heat. Add garlic and onion; cook until golden, 8-10 minutes. Add cumin, paprika, salt, and pepper; cook until fragrant, about 2.
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step one. Prepare to bake. Heat the oven to 400°F and arrange a rack at the top of the oven. Line a baking sheet with parchment paper. step two
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1. Remove the chilled dough from the fridge and divide evenly into 12 sections. Roll into golf sized balls. 2. Roll each dough ball into a 5 inch circle. 3. Add 2 tbsp. of meat filling into the center of each circle. 4. Fold half of the dough over the meat filling and press down the edges.
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Repeat until you have used all of your filling. Place the finished empanadas onto the prepared baking sheet spaced about 1/2" apart. You don't want them to touch each other. In a small bowl make your egg wash. Beat together the egg and 1 tbsp of water. Brush the empanadas before baking with the egg wash.
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Directions. Whisk together flour, baking powder, and salt in a large mixing bowl until well combined. Make a well in middle of flour mixture. Add ¾ cup water and 3 tablespoons vegetable oil to the well in mixing bowl. Using hands, mix ingredients together until dough is tacky but not sticky. If dough is dry, add water (in 1-teaspoon increments.
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Cook for 5-10 minutes until softened. 4. Chop the ham into 1/2 inch pieces. Combine the ham, onion, and mozzarella in a bowl and stir well. 5. Preheat the oven to 400°. 6. Roll one half of the pie dough into a 1/4″ thickness on a floured surface. Cut circles in the dough using a 5″ cutter.
