Ham and Cheese Empanada Recipe

August 26, 2013 by pingskie 9 Comments

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How to make Ham and Cheese Empanada Recipe.

Baked Ham and Cheese Empanada Recipe. Baked Ham and Cheese Empanada Recipe, another delicious and tasty version of empanada. This recipe is made of ham, cheddar cheese, onions, bell pepper, potatoes, herbs and seasoning. A good Empanada should be tasty, flaky and a well puff dough. Empanadas can be deep-fried or baked depends on the dough you are using. In this recipe we are using a dough recipe that needs to be bake.

Ham and Cheese Empanada Ingredients:

Ham Filling:

1 small onion, finely diced
1 small bell pepper, finely diced
1½ cups potato, peeled, soaked and diced
1/2 cups water or vegetable stock
2 cups ham, roughly diced
1 tbsp. flour (optional)
1 cup cheddar cheese, shredded
1 tsp. dried basil
½ tsp. dried oregano (optional)
salt and pepper to taste

Empanada Dough:

3 cups all-purpose flour
1 tsp baking powder
1 tsp. salt
4 tbsp. sugar
½ cup butter or margarine, chilled & cubes
½ cup vegetable shortening, chilled
6-7 tbsp. icy cold water
1 egg, beaten for egg wash

Cooking Procedure:

In a large saucepan heat the oil, saute onions and bell pepper until translucent. Add in the potatoes and saute for 2 minutes. Add water and cover the saucepan with a lid and let it simmer until potatoes are cooked and the water almost evaporates. Add in the sliced ham, dried herbs, salt and pepper, stir to mix all ingredients. Add in 1 tablespoon flour stir until the mixture becomes sticky and moist. Taste the filling if it calls for more salt or seasoning, then just add according to your taste. Fire off, fold in the grated cheese and mix well to combine. Transfer to a bowl and let it cool completely, then set aside.

Meanwhile, prepare the crust sift flour, baking powder, salt and sugar together in a bowl. Add in chilled and cubes butter and vegetable shortening. Using a fork or hand pinch together until forms a crumb. Add icy cold water 1 tablespoon at a time and mix well. Knead the dough for 3 minutes and form a ball. Let it rest for 15 minutes before using.

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

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Comments

KAREN DEGRAAF

September 28, 2013 at 6:14 pm

going to try this

Reply
Ariosto dela Cruz

October 1, 2013 at 7:55 am

I think I can eat 50 pieces of this a day!
So yummy!!
Thanks for this recipe! 🙂

Reply
Rica Rodriguez

October 1, 2013 at 11:16 pm

I love eating Empanada!!! didn’t know how to make one though 😀 😀

Reply
ROLAND SAVELLANO

October 13, 2013 at 2:49 am

Wow looks so yummy! I wanna try this! I’m sure my family will love it. Thanks for the recipe..

Reply
Arwin Cobar

October 18, 2013 at 1:45 am

I will try this 🙂 thanks for the procedure 🙂

Reply
elinor semira

October 27, 2013 at 8:48 am

i’ve tried chicken empanada but i haven’t tasted this one. but it looks yummy… a must-try though.

Reply
Kimmmyyesp

July 22, 2014 at 8:07 am

Ate wala akong shortening. Can i still do this without it?

Reply
- pingskie
  
  July 24, 2014 at 4:09 am
  
  Ok lang Kim 🙂
  
  Reply
Sheryl An Mungcal

October 25, 2014 at 11:58 am

the filling looks yummy, kaya lang mukhang mahihirapan ako sa paggawa ng dough,.

Reply

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