Empanaditas de Jamon

ingredients

Dough

Filling

1
Mix dough ingredients in food processor. Make a ball and cover in plastic and let dough rest in refrigerator at east 15 minutes before rolling.
2
While the dough rest – prepare the filling.
3
Grind the ham in the food processor. Right before you start using the filling sprinkle a few drops of very cold water to ground ham – this helps it stick together.
4
Roll dough to a 12” X 18” rectangle
5
Cut into 3” squares
6
Place a rounded tsp of filling in center of each square. Fold each side so you have a center seam – using more ice water to seal the seam. Use a fork to seal the ends.
7
Baste each empanadita with an egg wash using 1 beaten egg. (Mamama liked to add a little liquid to her egg wash – she used cold water or sherry or muscatel wine – @ 1 tsp.
8
Bake at 400 until golden. Remove from onven and brush the top of each empanadita with the syrup while hot. Let cool and serve. You can make ahead and refrigerate or freeze, then let cool to room temperature to serve.