By Protein
Korean Empanada Recipe
Ingredients
Yield: 2 EACH
- 2 Ea. Empanada Disc Pastry Dough, 5 inch (Commercially Prepared)
- 2 Tbsp. Fresh Scrambled Eggs
- 2 OZ. Hillshire Farm® Fully Cooked Smoked Boneless Sliced and Quartered Ham
- 2 Tsp. Shredded Cheddar Cheese
- 2 Tbsp. Spicy Korean Kimchi Cabbage (Commercially Prepared)
- 2 Tbsp. Egg Wash (Commercially Prepared) (Sub-Recipe)
Sub-Recipes Ingredients
Egg Wash Recipe
Yield: 1/2 CUP
- 2 Ea. Fresh Whole Eggs, Cracked
- 2 Tbsp. Heavy Cream (Commercially Prepared)
A golden, crispy empanada cradles a savory blend of Hillshire Farm® Fully Cooked Smoked Boneless Sliced and Quartered Ham , fluffy scrambled eggs and melted cheddar cheese. Add a zing of spicy Korean-style kimchi, and you've got an unforgettable flavor-packed fusion.
Directions
- Preheat oven to 375°F.
- : Place dough round on work surface.
- Using a 1 oz. measuring scoop, spoon eggs, Hillshire Farm® Fully Cooked Smoked Boneless Sliced and Quartered Ham , cheddar cheese and kimchi onto center of dough round.
- Using pastry brush, paint edges of dough with egg wash.
- Fold dough into half-moon shape; gently press down edges and twist down to seal.
- Repeat with remaining ingredients.
- Place empanadas on a parchment lined sheet pan, leaving 1 1/2” space between each empanada.
- Brush tops of empanadas with remaining egg wash.
- Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.
- Remove from oven.
- Serve as needed.
Sub-Recipes Directions
Egg Wash Recipe
- Place eggs and heavy cream in a small bowl.
- Whisk with a fork until well combined and frothy.
- Use as needed.
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