Ham and Cheese Empanadas

Recipe by Chef Jean




  • Preheat oven to 400 degrees.
  • Melt butter in saucepan on medium-low heat.
  • Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
  • Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
  • Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened.
  • Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
  • Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles.
  • .Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
  • Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture.
  • Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
  • Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
  • Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
  • Bake 20 minutes, or until puffed and golden brown.
  • Serve hot or at room temperature.