Super yummy Ham and Cheese empanada for Business. Patok at swak na swak na merienda for everyone to munch. Try it today! (English and Filipino Cooking Instructions provided below).

^{35 pieces small empanada} 

Ham and Cheese Empanada

INGREDIENTS:

• FOR DOUGH:
• 4 cups all purpose flour
• 2 tsp. sugar
• 1 tsp. salt
• 1 cup (227 grams) cold butter, diced
• 180-200 ml. cold water
• Ham and Cheese Filling:
• 2 packs cooked ham, diced 
• 1 box cheese, diced (Eden or Quezo)
• 1 large bell pepper (red or green)
• ½  tsp. salt
• pinch of black pepper powder
• 1 tsp chili powder (optional)
• ½  cup mayo
• FOR SEALING:
• 1 egg, beaten (for sealing edges of empanada)
• oil, for deep frying

INSTRUCTIONS:

1. In a mixing bowl, combine the ingredients for the dough. Mix well with your hands and let it crumble and cold butter together with the flour, just crush it with your hands until it comes together.
2. Adding water gradually, the texture of this dough should be slightly dry and not wet so that it becomes crumbly when fried. Remember that cold water and cold butter are important for your empanada to turn out well. Make it a dough ball and wrap it with cleanwrap and let it rest for 15 minutes or until you finish preparing the filling.
3. Make the filling: Just cut the cheese, empanada, and bell pepper into cubes. In a bowl mix and combine all the ingredients for the filling.
4. Sprinkle flour on a flat surface or table. Take a round piece of dough and flatten it with a rolling pin, place it on top of the empanada molder, and brush it with egg sealer, add the filling and then close it tightly. Using a small knife, slice the excess dough that appears on the outside or side of the closed molder.
5. If you don’t have a molder, just use the mouth of a glass to pattern the dough, add 1 teaspoon filling, add egg sealer and seal it on the side with the tip of a fork.
6. Once you have wrapped all the empanadas, you can deep fry them in oil until golden brown.
7. Cooking Notes: For baked empanada: Brush the top with egg wash and baked at 180°C for about 20-25 minutes. 

(Filipino Version Instructions)

PARAAN:

1. Sa isang mixing bowl, pagsamahin ang mga ingredients para sa dough. Haluin maigi gamit ang kamay at hayaang madurog and cold butter kasama sa flour, durugin lamang gamit ang kamay hanggang magsama sama.
2. Unti unti lamang ang pagdagdag ng tubig, ang texture ng dough na ito ay dapat medyo manuyo-nuyo at hindi basa para maging crumbly ito kapag pinrito. Tandaan and cold water at cold butter ay importante para maging maganda ang kalalabasan ng iyong empanada. Gawin itong isang dough ball at ibalot ng cleanwrap at hayaang magrest 15 minutes or hanggang sa matapos ka maghanda ng filling.
3. Gawin ang filling: Hiwain lamang sa cubes ang cheese, empanada, at bell pepper. Sa isang bowl haluin at pagsamahin lahat ng ingredients para sa filling. 
4. Budburan ng harina ang flat surface or table. Kumuha ng kapirasong bilog na dough at i-flatten gamit ang rolling pin, ilagay sa ibabaw ng empanada molder, at i-brush ng egg sealer, lagyan ng filling at saka isarang maigi. Gamit ang small knife, slice the excess dough na nakalitaw sa labas or gilid ng nakasarang molder.
5. Kung wala namang molder ay gumamit na lamang ng bibig ng baso para ipattern sa dough, lagyan ng 1 teaspoon filling, lagyan ng egg sealer at i-seal ito sa gilid gamit ang dulo ng tinidor.
6. Kapag naibalot mo na ang lahat ng empanada ay maaari mo na itong i-deep fry sa mantika hanggang maging golden brown.
7. Cooking Notes: For baked empanada: Brush the top with egg wash and baked at 180°C for about 20-25 minutes.

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