- Kraft Mozzarella Cheese 1 1/2 cup, shredded
- Ham 1 cup sliced , chopped
- Water 2 cups
- Salt 1 teaspoon • 1 kcal
- Sugar 2 tablespoons • 470 kcal
- Harina P.A.N pre-cooked white maize meal 1 1/2 cups
- All purpose flour 1/4 cup
- Oil to fry (I used vegetable oil)
Nothing goes together quite as well as cheese and ham, and these tasty little empanada pockets are filled with melted cheese and savory pieces of cooked ham.
These cheese and ham empanadas are simple to make, and a great choice for appetizers, lunch or for taking on a picnic. You’d better be prepared to make extra batches, as these little pockets won’t stay on the table for long!
Mix the shredded cheese and ham in a bowl and set aside.
Make the dough
Wash your hands. Get a bowl and add water, salt and sugar, mixing until the salt and sugar are dissolved. Add the Harina P.A.N flour and baking powder to another bowl, mix, and then add to the wet ingredients.
Use your hands to blend everything together, making circular movements and breaking up any lumps with your fingers. Let the mixture rest for 5 minutes to thicken. The dough should be firm enough to hold its shape without cracking when molded. If too soft, add more Harina P.A.N. flour, if too hard add a little more water.
Mold the empanadas
Divide the dough into 12 equal portions and form into golf-ball sized balls.
Flatten or roll out each ball until it is flat and around 5 inches across. Use a large cookie cutter or mug to cut out neat rounds.
Put a large spoon of filling in the center of each round.
Fold one side over until you have a semicircle, then press the edges down with a fork or use a knife to join the edges. You should now have a filled pocket ready to go into the skillet. Repeat until all the empanadas are folded.
Fry the empanadas
Heat two inches of frying oil in a large skillet until hot. Cook the empanadas until golden, which is around 2 minutes per side. Once fried, transfer to a paper-towel lined baking sheet and put in the oven at 300F.
Serve hot, either alone or with salad and dips.
Don’t substitute the Harina P.A.N. flour with any other corn or maize flour. The Harina P.A.N. flour is pre-cooked, which is necessary to get the correct dough. Try making these empanadas with different fillings.