Ham & C heese Empanada
Ingredients 1 (6 oz.) pkg. diced ham ⅔ cup Swiss or cheddar cheese, shredded ⅓ cup onion, diced 1 Tbsp. Dijon mustard 2 Tbsp. red pepper, diced 15 oz. package of two, 9” refrigerated pie crusts or packaged empanada dough 1 egg, beaten
Directions 1. Preheat oven to 375°F/190° C. 2. In a bowl combine ham, cheese, onion, mustard and red pepper until well mixed. 3. Roll the dough into a 12” circle. Using the cutting side of the Round Pie Press, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. 4. Hold the Round Pie Press open; place one of the circular cutouts on the side with the teeth. Brush the dough with a thin layer of the beaten egg on the teeth. Place ham mixture in the center of the dough. 5. To seal the pockets, hold the Round Pie Press two handles and close by bringing the handles together and then pressing gently but firmly for 5 seconds. 6. Place each finished pocket onto a baking sheet lined with a Silicone Baking Sheet with Rim. Brush the tops of the pockets with the remaining beaten egg. Place baking sheet in the oven 19 and bake for 12–15 minutes or until golden brown.
