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Makes 12 empanadas
½ lb cooked ham, finely chopped
½ lb provolone cheese, finely chopped
2 tablespoons grated Parmesan cheese
ground black pepper to taste
12 puff pastry-style empanada discs (from grocer's freezer)
beaten egg, for brushing
Mix together the first 5 ingredients in a large bowl until you obtain a uniform mixture. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg. Bake in an oven preheated to 375ºF for 20 minutes.
Recipe courtesy of Rossana López
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