Ham and Cheese Empanadas
We did not got to do this filling at class, but here is the recipe. I did this ones with Swiss cheese, Parmesan and Ham. Though I mentioned during class that fontina is a good cheese, that was all the cheese I had at home yesterday; and it also to leave you with the idea that any good melting cheese will work. Mozzarella works great and always use some strong hard cheese like Parmesan to add flavor. Remember that most cheeses like the Swiss or mozzarella are bland in taste.
1 Cup small diced cheese ( Fontina is great, mozzarella works just fine, I used Swiss and worked as well)
1/2 Cup Shredded Parmesan
1 Cup small diced ham
4 Tblsp Butter
6 Tblsp flour
2 Cups milk (very warm)
1/4 tsp Onion Powder
Pinch of clove powder
White Pepper, Nutmeg, to taste
Salt, to taste
1. In a large enough bowl, place both cheeses and ham. Reserve.
2. In a small heavy bottom pot melt the butter, add the flour and mix well to cook the flour a little. Turn it off.
3. Add the very warm milk, while stirring/whisking. Add little at the time to prevent lump forming. When you have incorporate all the milk, add the cloves and the granulated onion powder.
4. Place back in fire and cook stirring constantly until is ready, it should be a very thick white sauce.
5. Season to taste with the salt, pepper and nutmeg. Turn off.
6. Cool for a few minutes with out stopping the stirring motion and incorporate into the reserve bowl and add the ham and the cheeses. (Remember to cool well because your cheeses could melt before time, if it is to warm)
7. Roll out your dough and cut circles depending on the wanted size of the finish product.
8. Brush with egg white, place filling in the middle. Close against each other, encasing the filling in a half moon pastry. Press the sides and after that pinch the sides with a quick crinkle motion.
9. Grease and flour a sheet pan, place empanadas on it. Brush with egg wash (milk & egg yolk) (egg yolk alone). Oven at 400*F for 15 minutes, or until golden. Let rest for 5 minutes before eating.