Puff Pastry Ham and Cheese Empanadas
Quick ham and cheese empanadas feature a creamy filling encased in convenient frozen puff pastry.
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Instructions
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Preheat oven to 400 F.
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Melt butter in a saucepan over medium-low heat. Whisk in flour for 1-2 minutes to create a roux.
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Gradually whisk in milk, bringing to a boil and stirring until the sauce slightly thickens.
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Whisk in 2 eggs and cook, stirring 1-2 minutes more, until the sauce fully thickens.
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Stir in grated cheese and Parmesan until melted. Remove from heat, then season with cayenne pepper and salt to taste.
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On a floured surface, roll out one puff pastry sheet to a 12-inch square and cut into 12 (3x4-inch) rectangles.
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Mix egg yolk with water; brush the edges of half the rectangles with this mixture.
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Place a piece of ham and 2 tablespoons of cheese mixture on the center of the brushed rectangles.
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Cover with a plain rectangle and firmly press edges to seal.
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Repeat steps 6-9 with the second pastry sheet. Empanadas can be frozen or refrigerated for up to 6 hours.
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Before baking, prick empanada tops with a fork and lightly brush with the egg yolk mixture.
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Bake for 20 minutes or until puffed and golden brown. Serve hot or at room temperature.