Artichoke and Jamon Empanadas

Preparation Time: 20 Cooking Time: 20 For 4 persons
artichoke-and-jamon-empanadas


Description:
A genuine Spanish empanada made of authentic Iberian products: artichokes, iberico ham and Manchego cheese.

Recipe method:
  1. Preheat your oven to 210-220°C. Line two baking trays with baking paper. Drain and chop the artichokes. Chop some iberico ham, grate the Manchego cheese. Separate the yolk of the egg and beat it lightly.
  2. Mix the chopped artichokes in a bowl with the chopped ham, cheese and beaten egg yolk. Season with black pepper and the salt.
  3. Cut the pastry into 6-7 cm circles. Put a little of the mixture into the centre of each pastry round, fold the circle over, to form a semicircle.
  4. Pinch the pastry together to seal. Place them on the baking trays. Brush your empanadas with egg white.
  5. Place them in the preheated oven and bake them approximately for 20 minutes. Serve hot.


Ingredients & Quantities:
150 gr cooked artichokes
75 gr iberico ham
125 gr semi-cured Manchego cheese
1 egg
250 gr ready-roled puff pastry
2 pinch black pepper
2 pinch salt