Empanadas With Salami and Mozzarella

  • Difficulty: Medium
  • 45 minutes
  • 8 servings

We’ve baked these turnovers, rather than frying them in oil and we urge you to do the same, at least this time. The filling is a matter of the imagination; we’ve used salami, ham, mozzarella, and onion (both spring and normal).

Ingredients Needed for Empanadas With Salami and Mozzarella

14 ounces flour
6 ounces cold butter
1 egg
salt
1/3 cup milk
1/2 cup tomato paste
2 red onions, sliced
3 ounces salami, thinly sliced
5 ounces ham, diced
2 spring onions, chopped
5 ounces low moisture mozzarella, grated
2 egg yolks, whisked

How to Cook Empanadas With Salami and Mozzarella

  1. Add the flour, cold butter, egg, a dash of salt, and the milk to a dough mixer. Mix until you have a dough.
  2. Transfer the dough to the work surface and knead it.
  3. Wrap it in plastic and refrigerate for 12 hours.
  4. Divide the dough into smaller pieces suitable for empanadas and flatten them using the rolling pin.
  5. Cut out round disc shapes for the empanadas. You can use an upside-down small bowl for this.
  6. Spread each one with tomato paste, then add onion, salami, ham, spring onion, and grated mozzarella.
  7. Fold them and seal the edges by pressing the dough with your fingers.
  8. Line a baking dish with parchment paper and transfer the empanadas to it.
  9. Coat them with whisked egg yolks and bake for 20 minutes at 400ºF/200ºC.

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