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Ham and Cheese Empanadas

5 1

Chopped ham, Monterey Jack cheese, cumin and picante sauce combine to make a mouthwatering filling for these golden empanadas, made from refrigerated pie crust dough.

serves 10 (2 empanadas each)

Ingredients

cost per recipe: $5.19

The price is determined by the national average.

  • 1/4

    cup Pace® Picante Sauce - Medium

  • 1/4

    teaspoon cumin

  • 1/3

    cup chopped cooked ham

  • 1/3

    cup shredded Monterey Jack cheese

  • 2

    tablespoons all-purpose flour

  • 1

    package (15 ounces) refrigerated pie crust (2 crusts), at room temperature

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F. Stir the picante sauce, cumin, ham and cheese in a medium bowl.

Step 2

Sprinkle the work surface with the flour. Unfold 1 pie crust on the work surface. Cut the crust into 10 (3-inch) rounds. Top half of each round with 2 teaspoons cheese mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture, making 20 empanadas in all. Place the empanadas onto 2 baking sheets.

Step 3

Bake for 20 minutes or until the empanadas are golden brown.

Recipe Tips

  • Serving Suggestion: Serve the empanadas with a bowl of additional Pace® Picante Sauce for dipping.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

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Ratings & Reviews

(1)
  • Susan S.

    November 10, 2007

    Ham and Cheese Empanadas

    A missinary friend made them for us one time and I had made them when we lived in Texas...what a delightful appetizer! We also used pepper jack cheese for a spicy twist.

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