Ham and Machengo Empanadas With Creamy Sherry Dijon Dipping Sauce

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Ham and Machengo Empanadas With Creamy Sherry Dijon Dipping Sauce

Serves: about 15 empanadas

Bas Tapa:  Pintxos 
These are small portions (what we would call Tapas) served in the Basque area of Spain.

Ingredients

For Ham and Machengo Empanadas:

  • 1 cup well chopped or diced baked ham (deli ham can be substituted)
  • 1 cup well chopped roast turkey (deli turkey can be substituted)
  • ¾ cup shredded Machengo cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 15-20 frozen empanada wrappers, thawed
  • 1 egg, beaten
  • 2 inches of peanut, canola, olive, or vegetable oil in a high-sided, heavy-bottomed skillet (*See Notes for baking instructions.)

For the Creamy Sherry Dijon Dipping Sauce:

  • 3 tablespoons mayonnaise
  • 1 teaspoon Sherry
  • 1 tablespoon Dijon mustard

INSTRUCTIONS

To Make the Empanadas:

1.    In a mixing bowl, stir together the ham, turkey, Swiss cheese, Dijon mustard, and mayonnaise until everything is evenly combined. (The filling can be made several hours ahead of assembly and cooking time if desired.
2.    Place the skillet containing the oil over medium high heat.
3.    Scoop about 1 tablespoon into the center of an empanada wrapper and pull the sides up together around the filling, crimping the edges to seal. If desired, you can fold them decoratively. Repeat with the remaining filling and wrappers.
4.    Brush both sides of the empanadas with the beaten egg. When the oil bubbles vigorously around an empanada when it is lowered carefully into the oil, it is ready. Fry only as many as you can easily fit in the oil still leaving them room to move around. After they have cooked for 2 minutes, flip the empanadas over and cook the second side for 2 more minutes. Transfer to a paper towel lined plate to drain. Fry the remaining empanadas as directed.

To Make the Creamy Dijon Dipping Sauce:
1.    Stir together the mayonnaise Sherry,  and Dijon mustard until even in color. Refrigerate until ready to serve, up to 24 hours.

To Serve:
1.    Lightly dust the warm Monte Cristo Empanadas with confectioner’s sugar and serve with the Creamy Dijon Dipping Sauce.

NOTES
*You can ABSOLUTELY bake these empanadas if preferred over frying. Simply preheat the oven to 375°F and place the empanadas that have been brushed with egg on both sides on a parchment lined baking sheet. Bake for 24-28 minutes, or until the empanadas have become puffy and golden brown.   Still serve with the Creamy Dijon Dipping Sauce.

Vermouth Pairing:  Priorat Natur Vermut