10-12eggslightly beaten with a splash of water or milk
1cupwhite cheddar cheese+/- as desired
1cuphamdiced (+/- as desired)
2tbspbutter
Kosher salt and fresh ground black pepper
whole wheat flour for the rolling surface
Instructions
Preheat oven to 350 degrees
Turn out Whole Wheat Empanada Dough on a lightly floured surface. Roll the dough until it is very thin, about 1/4 inch.
Using a round cutter, or just a bowl tuned upside down, cut the rolled out dough into circles.
In a large saute pan, melt butter. Add diced ham and cook until the edges start to brown. Add beaten eggs, salt and pepper and cook, mixing the whole time until the eggs are soft scrambled and combined with the ham.
Fill half of each dough circle with a combination of eggs and ham. Sprinkle grated cheddar on each empanada. The amount of egg mixture you include in each empanada circle will depend on how big you cut each dough piece. Start with a few tablespoons down the center of the circle so that you can fold it over and seal the edges of the dough by pressing the edges with a fork. You can use your fingers to crimp and fold the sealed edges for appearance.
If you want the tops of your empanadas to be golden, brush them with a lightly beaten egg.
Cook the empanadas on a sheet pan lined with parchment paper for 20 minutes.