Ham and Cheese Empanadas are a delicious way to use up leftover ham from a holiday dinner!
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons minced fresh parsley
8 ounces cooked ham, chopped
2 tablespoons bread crumbs
2 tablespoons sour cream
1 large egg, lightly beaten
Pinch of black pepper
1 package empanada wrappers or 2 packages Pepperidge Farm frozen puff pastry shells, thawed
1 large egg lightly beaten, combined with 1 tablespoon water
Heat the oil in a heavy skillet over medium heat. Add the Onion and parsley, sauteing until the onion is translucent. Remove from Heat and transfer to a bowl. Add the chopped ham, bread crumbs, cheese, sour cream, egg and a dash of salt and pepper,
Begin assembling the Empanadas by adding 2-3 Heaping Tablespoons of filling in the center of each empanada wrapper. Lightly moisten the edge of the wrapper/pastry with the egg wash mixture (use a pastry brush or your finger!) and fold the filled pastry in half and seal by crimping. If you don't have a pastry crimper, crimp the edges with a fork that has been dipped in flour. Pierce each Empanada with a fork to allow steam to escape during baking, or they make Explode.
Refrigerate Empanadas for 30 minutes prior to baking or frying.
Preheat the oven to 375F- Line a cookie sheet with parchment paper and place the Empanadas on it. Brush each Empanada with the egg wash and bake for 20-25 minutes. Makes 12
If you want to make a bunch and freeze them, prepare them as directed above, place them in a single layer
More Recipes for Leftover Ham:
- Homemade Mac & Cheese with Ham and Broccoli
- Creamy Cheesy Chicken Ramen with Ham
- Favorite Ham Salad
- Cheesy Ham & Rice Bake
- Honey Mustard Ham Balls
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