Ham and Cheese Empanadas
"These savory turnovers are easy for kids to assemble and even easier for them to eat (their name comes from the Spanish word empanar, "to bake in pastry"). Empanadas can be found throughout Latin America in a variety of sizes, shapes, and flavors. Assemble them with smaller pastry rounds for an appetizer (empanaditas) or use larger wrappers for a lunchtime treat or side. (Adapted from "The South American Table," The Harvard Common Press, 2003.)..."
INGREDIENTS
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 tablespoons minced fresh parsley
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8 ounces cooked ham, chopped
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2 tablespoons bread crumbs
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8 ounces mild Cheddar or Jarlsberg, shredded
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2 tablespoons sour cream
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1 large egg, lightly beaten
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Pinch of black pepper
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1 package empanada wrappers (we used Goya brand) or 2 packages
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Pepperidge Farm frozen puff pastry shells, thawed
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Egg wash made from 1 large egg lightly beaten, combined
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with 1 tablespoon water
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