Ham & Egg Empanadas with Goat Cheese

Frozen empanada shells and leftover baked ham make this simple recipe a delicious go-to for any brunch.

• 1 tsp butter
• 1 tsp olive oil
• 2 cups leftover cooked ham, diced
• 10 eggs, whisked (reserve 2 tsp for the egg wash)
• 1/2 cup chopped chives
• 3/4 cup crumbled goat cheese
• 1/2 tsp salt
• 1 tsp freshly cracked black pepper
• 1 pkg frozen empanada shells (10–12shells)

Preheat your oven to 400˚F, and take out a large skillet. Place the skillet over medium-high heat, and add the butter and olive oil. Next, add the diced ham, and cook it until browned and slightly crispy (5 minutes). Remove the ham to a mixing bowl, and add the whisked eggs (reserving 2 tsp) to the hot pan. Add the chives, and scramble the eggs until par-cooked (loose but not raw). Add the scrambled eggs to the bowl with the ham. Fold in the crumbled goat cheese, salt and pepper, and let cool 15 minutes.

Lay out 10 empanada shells, and roll out each just a little. Next, brush some of the reserved egg wash around the edge of each shell (this will be the “glue” for sealing them). Evenly divide the scrambled egg mixture among the centres of

each shell. Fold the shell over the filling creating

a half-moon shape, pinching the edges to seal.

Place the empanadas on a baking sheet lined with parchment, and brush the tops with the remaining egg wash. Prick the tops with a sharp knife to create steam vents, and bake in the preheated oven for 12 minutes.