Ham Smoked Gouda and Olive Empanadas


  • 2 hard boiled eggs, roughly chopped
  • 1/4 lb of green stuffed olives
  • 1/4 lb ham, finely chopped
  • 1/4 lb of Smoked Gouda, grated
  • 2 sheets of frozen puff pastry, thawed and rolled out
  • 2 egg yolks, lightly beaten
  • Preheat the oven to 425 degrees.
  • Lightly grease two baking trays.
  • Combine the eggs with the olives, ham, and Gouda in a bowl.
  • Using a cookie cutter, cut the pastry sheets into 4 inch rounds. About 8 to 10  rounds per sheet.
  • Spoon a tbs of the mixture into the center of each round.
  • Fold over the pastry to enclose the filling and crimp the edges to seal.
  • Place the pastries on the trays and brush with egg yolk and bake for 15 minutes until golden brown and puffed.
  • Serve hot.

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