Ham and Cheese Empanadas
Ham and Cheese empanadas are deep fried with caramelized onions and dipped in ranch for the ultimate finger food. With a flaky pastry and melty cheesy inside, you can't go wrong with this quick hot treat!
Equipment
- Large Pot
- Mixing Bowl
- Skillet
Ingredients
- 2 Yellow Onions, (sliced)
- 2 tbsps Olive Oil
- 1/2 tbsp Sugar
- 1 cup Ham, (cut into chunks)
- 1 1/2 cup Mozzarella, (shredded)
- 1 cup Swiss Cheese, (shredded)
- 1/3 cup Mayonnaise
- 2 tbsps Grain Mustard
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Red Pepper Flakes, (optional)
- 14 Empanada Discs
Instructions
- Start by caramelizing the onions - add olive oil to a skillet over medium heat and add sliced onions. Season with salt and cook for 5 minutes, until the onions begin to soften and become fragrant. Then add a 1/2 tbsp of sugar and 1 1/2 cups of water to the pan and allow the water to cook off. The onions will be jammy and soft once the water has evaporated.
- While the onions are cooking, cut ham into bite sized chunks and place in a large bowl along with shredded mozzarella and swiss cheese. Then add mayonnaise, mustard, red pepper flakes, garlic powder, and onion powder. Season with salt and black pepper to taste. Mix together.
- Once onions are finished cooking, add to the cheese and ham mixture and toss together.Add about 4 inches of oil to a large pot and warm over medium heat.
- Remove the empanada discs from the wrapper and place on a lightly floured surface. Add about 1 heaping tablespoon of the filling mixture to one side of the dough then fold dough over the filling. Gently press the edges together with your finger, ensuring that none of the filling is coming out. Then press a fork into the edges to seal the empanada. Repeat until the filling is used completely.
- Once the oil temperature reaches 360-380 degrees F, place 2-3 empanadas in the oil and fry for about 4-5 minutes, until golden brown.
- Remove from the oil and place on a paper towel to drain any excess oil.
Notes
Helpful Tips
- Don't let the empanada discs sit out at room temperature for too long. You want the dough to be slightly chilled so leave it the fridge until you're ready to use it.
- Drain any excess liquid from the filling. Ideally, the filling should be moist but not wet. If you see any liquid collecting at the bottom of the bowl, carefully pour it out.
- Avoid adding too much filling to prevent the empanadas from opening while frying.
Nutrition
Calories: 142kcal, Carbohydrates: 3g, Protein: 7g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 25mg, Sodium: 290mg, Potassium: 76mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 176IU, Vitamin C: 1mg, Calcium: 137mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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