2 TB olive oil 2 TB minced fresh parsley
1 Medium onion finely chopped
Saute the onion and parsley in the olive oil in a skillet over medium heat. Stir occasionally. Remove from skillet and transfer to a medium sized bowl
8 oz cooked ham, chopped (I used deli meat)
2 TB bread crumbs
8 oz mild Cheddar cheese
2 TB sour cream
1 large egg, slightly beaten
a pinch of black pepper
1 package empanada wrappers (Goya brand) or Pepperidge Farm puff pastry shells, thawed (I used the puff pastry)
Place 2 TB filling in the center of the shell circle (about 5 inch). Moisten edge of shell with egg wash (1 egg slightly beaten and 1 TB water). Fold over and press edges firmly to seal. Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape. Repeat.
Refrigerate for 30 minutes (or freeze to save for later). (I did not refrigerate and it works that way, too).
Heat oven to 375 degrees. Brush empanadas with egg wash and bake on parchment paper, until golden...about 20 to 25 minutes. Makes 12 Enjoy!