Cheese and Ham Empanadas

Makes about 12 empanadas

Ingredients:

For the dough (or use store-bought shortcrust pastry):

300 g all-purpose flour

80 g cold butter, cut into small pieces

1 egg

1 pinch of salt

80 ml cold water

For the filling:

150 g cooked or smoked ham, diced

150 g grated cheese (Emmental, mozzarella, cheddar, or a blend)

1 tbsp crème fraîche or cream cheese (optional, for added creaminess)

Black pepper to taste

For the egg wash:

1 egg yolk + 1 tbsp milk

Instructions:

1. Prepare the dough:

Mix the flour and salt in a bowl.

Add the butter and rub it into the flour with your fingertips until it resembles breadcrumbs.

Add the egg, then gradually add the water, until you have a smooth and pliable dough.

Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

2. Prepare the filling:

In a bowl, mix the diced ham, grated cheese, and cream (if using).

Season lightly with pepper.

3. Assembly:

Roll out the dough on a floured surface to a thickness of 2-3 mm.

Cut out circles 10-12 cm in diameter.

Place 1 to 1.5 tablespoons of filling in the center of each circle.

Fold the dough over to form a semicircle, seal the edges with a little water, and crimp with a fork or twist for a rustic finish.

4. Baking:

Place the empanadas on a baking sheet lined with parchment paper.

Brush with the egg wash (egg yolk + milk).

Bake for 20 to 25 minutes, until golden brown. Serving suggestions:

Spicy tomato sauce or chimichurri

Green salad or corn and bell pepper salad