1. Make the Dough:
• In a large bowl, mix the flour and salt.
• Add the cold, cubed butter and use your fingers or a pastry cutter to combine until you have a crumbly mixture.
• Beat an egg and mix it into the flour mixture.
• Gradually add water and knead until a smooth dough forms. Add more water if the dough is too dry, or more flour if it’s too sticky.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Prepare the Filling:
• In a separate bowl, combine the chopped ham, mozzarella cheese, cheddar cheese, black pepper, and oregano. Mix well.
3. Assemble the Empanadas:
• Roll out the dough on a floured surface to about 1/8 inch thickness.
• Use a round cutter or a small bowl to cut out circles.
• Place a spoonful of the ham and cheese mixture in the center of each dough circle.
• Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges.
• Beat an egg and brush the empanadas with egg wash for a golden finish.
4. Cook the Empanadas:
• Heat oil in a deep fryer or a large skillet to 350°F (175°C).
• Fry the empanadas in batches, turning once, until golden brown and crispy, about 3-4 minutes per side.
• Remove with a slotted spoon and drain on paper towels.
5. Serve:
• Serve the empanadas warm with your choice of dipping sauce or enjoy them as they are.
Tips:
• You can also bake these empanadas at 375°F (190°C) for 20-25 minutes or until golden brown if you prefer a lighter option.
• Feel free to customize the filling by adding ingredients like onion, bell pepper, or different types of cheese.
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