Argentinian Ham and Cheese Empanadas

Step 1

Preheat your oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Chop the jamón into pieces about the size of a dime—roughly 1/4-inch—so it scatters evenly in the filling.

Step 3

Place 1 tablespoon of the shredded cheese and about 0.5 teaspoons of chopped jamón in the center of each empanada wrapper.

Step 4

Wet your fingertip with a drop of water and run it along the outer edge of each wrapper to moisten the dough.

Step 5

Fold each wrapper in half, pressing down firmly with your fingers so the filling stays inside and the edges seal completely.

Step 6

Use the tines of a fork to press a seal pattern along the folded edge, pushing down firmly so no filling can escape.

Step 7

Line a baking sheet with parchment paper or brush it lightly with olive oil to prevent sticking.

Step 8

Arrange the sealed empanadas on the baking sheet in a single layer, leaving about 1 inch of space between each one.

Step 9

Brush the top of each empanada lightly with olive oil using a pastry brush, then sprinkle salt and black pepper evenly over all of them.

Step 10

Bake at 425°F until the pastry is golden brown and crispy, about 12–14 minutes. The surface should look the color of warm honey.

Step 11

Remove the baking sheet from the oven and let empanadas cool on the pan for 2 minutes before serving, so the cheese sets slightly.