Iberico Ham and Manchego Empanadas (Cured Ham and Cheese Stuffed Pastry)
Iberico Ham and Manchego Empanadas (Cured Ham and Cheese Stuffed Pastry)
Enjoy this quick and easy savory pastry recipe from Paul Hollywood City Bakes.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • Pastry:
  • 175 grams Plain Flour
  • ½ teaspoon Salt
  • 125 millilitres water
  • 65 grams Butter, frozen then grated
  • 65 grams Lard, frozen then grated
  • Filling:
  • A handful of Spinach leaves, washed and stalks removed
  • 4 Roasted Pepper from a jar, roughly chopped
  • 100 grams Manchego Cheese, grated
  • 50 grams Iberico Ham
  • Optional:
  • Salad of your choice
  1. Preheat your oven to 200 °C
  2. To make the pastry, mix the flour and salt together in a bowl. Gradually add water to form a dough
  3. Roll the dough out into a rectangle on a lightly floured work surface, approximately 20cm x 30cm
  4. Scatter half of the grated frozen butter and lard over the dough. Fold down the top third and fold up the bottom third as if folding a letter
  5. Turn the folded dough through 90 ° and roll it out into a rectangle again
  6. Repeat the process of adding the remaining frozen butter and lard and fold as before. Roll out and repeat 2 more turns with the dough to create the layers in the pastry
  7. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using
  8. After 30 minutes, remove the chilled pastry from the fridge and roll into a rectangle approximately 25cm x 35cm on a lightly floured surface
  9. Place spinach on the base of half the pastry, leaving a 1.5cm gap from the edge
  10. Next, add a layer of chopped peppers, cover with the grated Manchego cheese and top with a layer of Iberico ham
  11. Brush the edges of the pastry with beaten egg
  12. Fold the pastry in half to cover the filling and press the edges to seal
  13. Brush the top with beaten egg and score a pattern on the top with a knife
  14. Place on a baking tray and bake for 30 - 35 minutes until the pastry is crisp and a rich golden brown color. Eat warm or cold with a salad

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