Fluffy Bites

It is amazing how much a little bit of crafting got me so far behind last week. (And no, I have only watched Twilight once!). I find it hard to believe it is already Wednesday, yet there is still so much to be done still. Although it is mood-lifting to see the yard turning green again, I dread going though winter/spring clothes :P

I really want to share with you all an insanely good recipe I tried this week. It comes from my beloved Family Fun magazine (March 09, page 94). This is the first time I have used puff pastry, and....wow. Imagine fancy, flaky, super-flavorful ham + cheese sandwiches.

Argentian Ham and Cheese Empanadas

-2 Tbsp olive oil

-1 medium onion, finely chopped

-2 Tbsp minced fresh parsley

-8 oz cooked ham, chopped

-2 Tbsp bread crumbs

-8 oz mild Cheddar or Jarlsberg cheese, shredded

-2 Tbsp sour cream

-1 large egg, lightly beaten

-pinch black pepper

-1 package of empanada wrappers or 2 packages of Pepperidge Farms frozen puff pastry, thawed

-egg wash made from 1 large egg beaten, combined with 1 Tbsp water

In a medium skillet, heat oil over medium heat. Add onion and parsley and cook until onion is transparent (about 3 minutes). Remove from heat, transfer to medium-sized bowl, and allow to cool.

Add the ham, bread crumbs, cheese (I used Cheddar Jack), sour cream, egg, and pinch of black pepper to the bowl, and mix well.

(To make the empanada wrapper, I cut each sheet of Pepperidge Farm puff pasty dough into 4 equal squares)

Place 2 heaping tablespoons of filling in center of wrapper and lightly moisten the edge with the egg wash. Fold the pastry in half and press the edges firmly to seal. Crimp the edge with a fork dipped in flour and pierce the top with fork to allow steam to escape. Repeat with remaining pastry/filling, then refrigerate for 30 minutes.

Heat oven to 375. Brush the empanadas with the remaining egg wash and bake them on a parchment-lined baking seet on the upper oven rack until golden (About 20-25 minutes). Allow to cool for a few minutes before serving.

Randi's Notes:

• -Although I purchased 2 boxes of the puff pastry as called for in the recipe, I decided to only make half the recipe. One box contains 2 sheets of pastry, and I cut each sheet into 4 squares...therefore, half the recipe yielded 8 empanadas. This was enough to feed my husband, myself, and both girls, with 2 1/2 left over, and we were stuffed!
• -According to the recipe, these can be frozen and baked later. Simply place the unbaked (and un-egg washed) empanadas on wax paper-lined baking sheets and freeze (then stack in sealable bags/containers in freezer). When you are ready to bake them, just egg wash and pop in the oven, increasing the baking time by 15 minutes.
• -Leftover filling is really yummy in omelets or scrambled eggs!!
• -There was so much "mmmm-ing" going on at the table, I couldn't hear anything else. -These would be insanely good for a party, especially since you can make them ahead and they look so darn fancy.