Baked ham and cheese empanadas

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the 300 g flour with the salt. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs; work quickly so the butter does not melt.

2. 02

   Lightly beat the dough egg with the 80 ml milk. Add to the flour and bring together without overworking. Shape into a disk, wrap, and refrigerate for 30 minutes.

3. 03

   Mix the cheese with the ham and keep refrigerated. Preheat the oven to 190 °C using conventional top and bottom heat. Line two baking trays measuring approximately 30 × 40 cm with baking paper.

4. 04

   Divide the dough into 12 equal pieces. Dust the work surface with the 15 g flour and roll each piece into a disk approximately 12 cm across and 3 mm thick. If the dough springs back, let it relax briefly before rolling again.

5. 05

   Divide the filling among the disks, leaving a 1.5 cm border. Lightly moisten the border with water, fold each disk in half, and press out the air. Seal with a folded crimp or the tines of a fork without piercing the pastry.

6. 06

   Place 6 empanadas on each tray, at least 3 cm apart. Beat the remaining egg with the 15 ml milk and brush a thin layer over the tops, avoiding soaking the edges. Refrigerate the second tray while the first one bakes.

7. 07

   Bake one tray at a time on the middle rack for 22 to 25 minutes, until the pastry is golden on top and cooked underneath. Repeat with the second tray; the stated baking time covers both batches, up to 50 minutes in total.

8. 08

   Let each batch rest for 10 minutes before serving, as the cheese will be very hot. Once cool, store leftover empanadas in a closed container in the refrigerator and eat within 2 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.