Light oven-baked empanadas

#empanadas #lightehamcheesepockets #ovenbakedempanadas #yummymeals #kidsmeals

Ingredients

Dough

• 340 g flour

• 250 ml fat-free Greek yogurt

• 1 tsp salt

Stuffing

• 100g ham

• 200 g of mozzarella cheese

• 1 egg

• salt

• pepper

Optional

• 1 Tbs olive oil

Method

1. Mix the first three ingredients in the list and work the dough until it forms a ball. Cover it with plastic wrap and let it rest while you prepare the filling;

2. Chop ham and mozzarella cheese, then combine them in a bowl along with the egg, salt and pepper. Mix quickly with a fork. Your filling is ready! You may as well use a food processor to make this step easier and quicker. If doing so: chop ham and cheese separately, then add in egg, salt and pepper and pulse a couple of times until all ingredients are combined);

3. With the help of a rolling pin, spread your dough onto a floured surface until it’s around 5 mm thick. Then use a round cookie cutter or a glass to cut out circles of about 10 cm. Place a tsp of filling in the center of each disk, then seal them up with the help of a fork;

4. Preheat oven at 200 C and grease an ovenproof tray or cover it with parchment paper. Place your empanadas on the tray and spray them with cooking spray or brush the top with a Tbs of olive oil. This step is optional but it does make the empanadas tops nice and brown so I don’t suggest skipping it. If you don’t like using oil, you may go for egg wash instead (just mix an egg yolk with a Tbs of milk);

5. Bake in the middle rack of your oven for 15/20 minutes or until the top is golden. Keep an eye on the bottoms to make sure they don’t get burnt! To avoid this, I usually broil them for the last two minutes. Serve while still warm!