Ham and Cheese Empanadas - CRAZY good! Pie crust filled with a yummy ham and cheese filling and baked. Great for watching football and parties. Can make ahead of time and freezer for later. Ham, cheddar cheese, swiss cheese, cream cheese, dijon, Worcestershire, brown sugar, onion, pie crust. These things fly off the plate! SO good!! LOVE these savory hand pies!!
2(14.1-oz)packages refrigerated pie crust, room temperature
1eggbeaten
Instructions:
Preheat oven to 400ºF.
In a large bowl, combine ham, cream cheese, cheddar cheese, swiss cheese, dijon mustard, Worcestershire sauce, brown sugar and onion powder. Set aside.
Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter. Cut 12 rounds from pie crust with a 3-inch round cutter. Repeat with remaining pie crusts.
Top each pie crust round with 1-2 teaspoons of ham mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge.
Place on cookie sheet. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
Bake 15-18 minutes or until golden brown.
Notes:
You can make the filling ahead of time and fill the pie crust when you are ready to bake them.
You could even stuff the pie crust and freeze the empanadas unbaked or baked. I love make-ahead recipes!