15 min

French-Style Empanadas with Bayonne Ham & Bleu d'Auvergne

Name: French-Style Empanadas with Bayonne Ham & Bleu d'Auvergne
Cook time: 15 min
Yield: 4
Ingredients: 2.00 slices Bayonne Ham PGI; 100.00 g Bleu d'Auvergne PDO; x 1.00 Roscoff Onions PDO; 20.00 g Charentes-Poitou Butter PDO; 30.00 g Pine nuts; Shortcrust pastry; x 1.00 Egg yolk; 1.00 tsp Milk

Savour a French twist on a classic with these French-Style Empanadas. Filled with succulent Bayonne Ham and tangy Bleu d'Auvergne cheese, these easy-to-make empanadas are perfect as starters or snacks. Enjoy the rich flavours of French cuisine wrapped in a delicious, buttery pastry.

Ingredients For

Bayonne Ham PGI

2 slices See the article
Bleu d'Auvergne PDO 100 g
Roscoff Onions PDO

x 1 See the article
Charentes-Poitou Butter PDO

20 g See the article
Pine nuts 30 g
Shortcrust pastry
Egg yolk x 1
Milk 1 tsp

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Preparation

Preheat the oven to 180 °C. Peel and finely slice the onions.

Sauté the onion with the butter in a pan. Season with salt and pepper, add the brown sugar. Leave for 10 minutes or so to caramelize. Cut the ham into strips.

Using a knife and a bowl, cut out 5 pastry disks. In the center of each disk, place a spoonful of onions, some ham, some small pieces of cheese and a few pine nuts.

Fold the empanadas into half-circles, crimping the edges with a fork to prevent the filling from leaking out during cooking.

Mix the egg yolk and the milk. Lightly brush the empanadas with this mixture.

Bake for 25 minutes.