The recipe for our ham and cheese empanada

Jambon Fromage recipe:

Preparation time: 15 Minutes

Cooking time: 15 minutes

For 20 empanadas

______________________________________________

Paste

1 kg flour
325 g soft butter 20 g fine salt
35 cl water

‍Lafarce

450 g raclette cheese
200 g mozzarella
200 g Emmental cheese
10 slices white ham (fat-free and rindless)

Salt and pepper

Gilding

6 egg yolks

______________________________________________

PASTA:

There are two types of dough, depending on whether the empanada is fried or baked. Each recipe makes 20 circles, 14cm in diameter. 

For a classic dough you need :

1. Cut 325g butter into small cubes. In a bowl, combine the butter with 1kg sifted flour and 25g fine salt. 

2. Work the dough by hand until sandy and free of butter. 

3. Add 35 cl of water and knead the dough for 10 minutes. 

4. Form into a ball. Cover with cling film and refrigerate. 

For puff pastry (for frying) :

1. Mix 1 kg flour and 25 g fine salt in a bowl. 

2. Add 16 cl sunflower oil and 35 cl water, then mix thoroughly with a wooden spatula. 

3. Once the dough is smooth, cover with cling film and refrigerate for 2 hours. 

The joke:

Remove the rind from the raclette cheese. Cut into small cubes, along with the mozzarella. Grate Emmental and mix with the other cheeses. Season with salt and pepper. Form into small balls weighing around 40 g (about the size of a small egg) and set aside.

Shaping

Preheat oven to 190°C. Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm. Cut out rounds with a 14 cm diameter cookie cutter. Place a half-slice of ham on each pastry round and top with a portion of cheese. Lightly moisten the edge of the dough with a little water and fold into a half-moon shape. Seal the edges of the empanadas and shape into the desired scallop. Set aside in the fridge.

Cooking :

Arrange the empanadas on a baking sheet covered with parchment paper. Brush empanadas with beaten egg yolk and bake in a hot oven for around 15 minutes. Leave to cool for 15 minutes before serving.

‍