Lunchbox Empanadas with Ham and Cheese

Directions

Preparation

1. Preheat the oven to 400° and ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
2. Working with one at a time, roll out the dough so that it is about a 1/4-inch thick. Cut out circles using a 3 1/2-inch biscuit cutter or round cookie cutter. Roll out the circles to just over an 1/8-inch thick.
3. Dip your finger in the egg wash and run it along the perimeter of empanada dough. Add a few pieces of the torn up cheese, followed by 2-3 shred of ham, and top with a few more pieces of the torn up cheese.
4. Gently bring the edges of empanada upward to meet in the middle and pinch firmly to seal. If desired, fold the edges over decoratively or crimp with a fork. Repeat for each empanada.
5. Transfer to the prepared baking sheet, and brush lightly with the egg wash. Sprinkle a scant amount of Kosher salt on top, and bake for 16-18 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
*If Freezing for a make-ahead lunch:
Once the empanadas have cooled completely freeze them individually on a baking sheet, then transfer them to a freezer-safe zip-top bag and freeze for up to 3 months. The empanadas will take about 2-3 hours to come to room temperature. Longer if there is an ice block in the lunchbox.