Ham, Cheese, and Onion Empanadas Recipe

Ham, Cheese, and Onion Empanadas Recipe


This dough works with any filling, but was specifically designed for fried empanadas. It’s not the way Gaby Melian, who developed the recipe, learned to make them at home in Buenos Aires (typically, they’re baked), but this version is still absolutely delicious. For this cooking method, it’s especially important to be careful with your crimping to avoid leaks or any “explosions.”

Categories:   cooking method

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