Crispy Ham & Cheese Empanadas

 

*Makes 12-14 empanadas*

 

*1. Dough Ingredients 

– 3 cups (360g) all-purpose flour / maida

– 1/2 cup (120ml) warm milk

– 1 egg

– 60g cold butter, cubed (about 4 tbsp)

– 1 tsp salt

– 1 tsp sugar

– 1 tsp instant yeast (optional, for softer dough)

 

*2. Filling Ingredients:*

– 1 1/2 cups diced ham – you can use chicken ham / smoked chicken / beef salami for halal version

– 1 1/2 cups shredded mozzarella + cheddar mix – for that cheese pull in your photo

– 1 tsp dried oregano / mixed herbs

– 1/2 tsp black pepper

– 1 pinch chili flakes (optional)

 

*Method:*

 

*Step 1 – Make Dough:*

In a big bowl add flour, salt, sugar, egg, butter, and milk. Mix into a soft dough. Knead 8-10 mins until smooth like the 3rd photo. Cover and rest for 30-45 mins.

 

*Step 2 – Mix Filling:* In another bowl, mix diced ham, both cheeses, oregano, pepper. This is your filling – exactly like 4th photo. Don’t add salt, ham is already salty.

 

*Step 3 – Roll & Cut:* Roll dough thin – about 1/8 inch thick. Use a 4-5 inch round cutter or a bowl to cut circles like in the 5th photo.

 

*Step 4 – Fill:* Put 1.5 tbsp filling in center of each circle (don’t overfill or it will burst). Fold in half.

 

*Step 5 – Seal:* Press edges with a fork tightly like in photo 7. This is very important or cheese will leak in oil.

 

*Step 6 – Fry:* Heat oil on medium heat. Oil should be medium hot, not smoking. Fry 3 at a time for 3-4 mins each side until deep golden brown and crispy like photo 9 & 10. Or you can *Bake at 200°C / 400°F for 20-22 mins* with egg wash on top for less oil version.

 

*Step 7 – Serve hot:* Cut open – you get that super cheesy pull with ham pieces .

*Pro Tip:* Keep filling dry. If your ham is wet, pat it dry with tissue. Wet filling = burst empanadas.

 

*1. Dough thickness:*

Don’t roll too thick or too thin. 1/8 inch is perfect. Thick = raw inside, thin = bursts in oil.

 

*2. Seal is everything:*

Press with fork TWICE. First press with fingers, then fork. If even a tiny hole is left, cheese will leak out and oil will splash.

 

*3. Don’t overfill:*

1.5 tbsp max. I know you want more cheese like photo 6, but overfilling is why empanadas open while frying.

 

*4. Keep filling DRY:*

Pat your diced ham with tissue paper. If ham is wet, it creates steam inside and makes them soggy and burst. Mix cheese and ham just before filling.

 

*5. Cheese trick for pull:*

Use low-moisture mozzarella, not fresh mozzarella. Mix 70% mozzarella + 30% cheddar. Pure mozzarella = best stretch

 

6. Oil temperature:

Medium heat, not high. Test: drop a smalll piece of dough, it should rise slowly in 4-5 seconds. If oil is too hot, outside browns fast but dough inside stays raw. If too cold, they soak oil and become greasy.

 

*7. Want extra crispy?*

Add 1 tbsp cornstarch to your flour. And fry twice – first fry 2 mins light golden, take out, then fry again 1 min for that extra bubbly golden crust .