Empanada with ham and cheese



Test proportions (50/50 flour and butter)
Pastry flour – 227 g
Bread flour – 227 g
Salt – 1 tsp..
Butter – 454 g
Cold water (I 195 g) – 255 g

And, actually, empanada:

Puff pastry
Ham – 50 g
Cheese – 50-60 g
Cream (optional) – 100 ml


1. Roll out the puff pastry thinly, cut a rectangle. Egg Shake and lubricate the edge.
2. Put overlap thin slices of ham, the so-called cutting.
3. Then, mix 1/2 eggs (leave the other half in the lubrication), grated cheese and a little cream and salt.
4. Then roll another layer of dough and close the stuffing.
5. Pinch the edges with your fingers first, and then the fork. More artistically decorate scraps. Then lubricate the egg and pricked with a fork!
6. Preheat the oven to 180 ° C and place on the middle shelf. Bake for about 30-35 minutes.


Bon Appetit!

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