HAM
& CHEESE

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 20 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

450 g (1 lb) raclette cheese, rind removed

200 g (7 oz) mozzarella cheese

200 g (7 oz) emmental cheese

salt, black pepper

10 thin slices of ham (fat and rind removed)

GLAZE

3 egg yolks, beaten

FILLING

Cut the raclette and mozzarella into small dice and grate the emmental. Combine the cheeses and season with salt and pepper. Form small balls around 40 g (1½ oz) each, about the size of a walnut. Set aside.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Place half a slice of ham, trimming or folding to fit, on each round of dough and top with a portion of cheese. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘jamon y queso’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.

SECRET TIP

Wrapping the ham around the cheese helps to hold in the melted cheese so it doesn’t run too much.