Ham, Cheese, and Onion Empanadas

Ham, Cheese, and Onion Empanadas

from bonappetit.com

Ingredients

  • ½ Dough
  • 1 cup (1 stick) unsalted butter, melted, slightly cooled
  • 1 Tbsp. apple cider vinegar
  • 6 Tbsp. kosher salt
  • 1 cups all-purpose flour, plus more for surface
  • 2 Filling and Assembly
  • Tbsp. extra-virgin olive oil or unsalted butter
  • 1 medium onions, chopped
  • 14 Kosher salt, freshly ground pepper
  • 1 Tbsp. dried oregano
  • 1 oz. uncured slow-cooked ham, coarsely chopped
  • lb. whole-milk, low-moisture mozzarella, cut into ½" pieces
  • Tbsp. cornstarch

Directions

  1. 1

    Mix butter, vinegar, salt, and 2 cups lukewarm water in a large bowl until well combined. Gradually add 6 cups flour, mixing with a wooden spoon or your hands until a shaggy dough forms.

  2. 2

    Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Form into a disk, wrap in plastic, and chill until cold, at least 2 hours.

  3. 3

    Do Ahead: Dough can be made 2 days ahead. Keep chilled.

  4. 4

    Heat olive oil in a large skillet over medium-high until shimmering. Cook onions, stirring occasionally, until golden and softened, 5–7 minutes. Season with salt and pepper; mix in oregano. Transfer to a large bowl and chill until cool enough to handle, about 20 minutes.

  5. 5

    Add ham to chilled onions and toss to combine. Taste and season with salt and pepper.

  6. 6

    Toss mozzarella and cornstarch in a medium bowl to coat (this will prevent the mozzarella from liquefying as the empanadas cook).

  7. 7

    Divide dough into 6 pieces. Cover all but 1 piece with plastic wrap and keep chilled. Roll out dough to a rectangle about 15x10" and 1/16" thick. Using 4½" cutter, punch out 6 rounds. Roll out scraps to 1/16" thick to punch out another round or two.

  8. 8

    Place about 1 Tbsp. ham mixture in the center of dough circle. Top with 1 or 2 pieces of cheese, breaking cheese up if needed. Using your fingers, brush water halfway around edge of each round. Fold dry side up and over filling to create a semicircle. Pinch edges to seal; crimp with your fingers. Transfer to a parchment–lined rimmed baking sheet. Chill while you repeat with remaining dough and filling. Chill empanadas at least 20 minutes before frying.

  9. 9

    Pour vegetable oil into a large heavy pot or Dutch oven fitted with deep-fry thermometer to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches of about 5 at a time and adjusting heat to maintain oil temperature, fry empanadas, turning often, until deep golden brown, about 4 minutes total.

  10. 10

    Transfer to a wire rack. Let cool slightly before serving.

  11. 11

    Do Ahead: Onion mixture (without ham) can be cooked 2 days ahead. Transfer to an airtight container and keep chilled. Empanadas can be filled 2 days ahead. Cover and keep chilled.