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Ham & Cheese Breakfast Empanadas

Ham and cheese empanadas Recipe
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SERVINGS

16

PREP TIME

20 min

TOTAL TIME

35 min

GLUTEN FREE

NO

These flaky, savory empanadas are stuffed with mozzarella cheese and naturally smoked ham. Great for entertaining, or even breakfast! 

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
ingredients
8 ounces mozzarella cheese, cut into 1/4-inch cubes
1 (7 oz) Jones Dairy Farm Ham Steak, cut into 1/4-inch cubes
4 puff pastry sheets (2 packages), thawed
1 egg
2 teaspoons water 
 
DIRECTIONS
Preheat oven to 375˚F.

In large bowl mix cheese and ham until well combined. 

Roll out one sheet of puff pastry on parchment paper. Using a bowl, glass or empanada cutter, cut 4-inch circles from dough. Continue with all four sheets of puff pastry dough, should yield 16 circles. 

Mix egg and water together to make an egg wash. 

Add one large spoonful of ham and cheese mixture to center of each dough round. Using a pastry brush, brush outside edges with egg wash. Fold dough together and press edges tightly to seal. Place on baking sheet sprayed with non-stick cooking spray. Brush top of empanada with egg wash. Repeat with remaining dough and filling mixture.

Bake for 12-15 minutes or until top has lightly browned. Serve hot or at room temperature. 

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Ingredients

8 ounces mozzarella cheese, cut into 1/4-inch cubes
1 (7 oz) Jones Dairy Farm Ham Steak, cut into 1/4-inch cubes
4 puff pastry sheets (2 packages), thawed
1 egg
2 teaspoons water 
 

Directions

Preheat oven to 375˚F.

In large bowl mix cheese and ham until well combined. 

Roll out one sheet of puff pastry on parchment paper. Using a bowl, glass or empanada cutter, cut 4-inch circles from dough. Continue with all four sheets of puff pastry dough, should yield 16 circles. 

Mix egg and water together to make an egg wash. 

Add one large spoonful of ham and cheese mixture to center of each dough round. Using a pastry brush, brush outside edges with egg wash. Fold dough together and press edges tightly to seal. Place on baking sheet sprayed with non-stick cooking spray. Brush top of empanada with egg wash. Repeat with remaining dough and filling mixture.

Bake for 12-15 minutes or until top has lightly browned. Serve hot or at room temperature. 
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