While we were in San Francisco we visited the Ferry Building. It was amazing. I love that sort of thing. 1 place but so many food options. We could get a little of this and little of that without committing to a certain cuisine. We had empanadas and chinese buns, Fresh bread and Italian doughnuts, and obviously, dessert. I think the most expensive thing we had was the cake from Miette and that was about $6. It is a great place to try new things but not have any buyers remorse. We weren’t crazy about the beef empanada we got but we loved the fontina and prosciutto one. We knew we would need to recreate this one at home.
I do not know the first thing about empanadas. I think this was the first time I’d ever even eaten an empanada. So, I was not about to go all homemade and make my own empanada dough. Instead, we took the easy (but still tasty) way out. We used store bought puff pastry dough instead. This accomplishes 2 things: 1- no need to make the empanada dough. 2- no chance of messing up the empanada dough. Puff pastry is easy to work with. In fact we have another puff pastry recipe for you tomorrow! These hand pies, we’re not calling them empanadas, were delicious. It very much reminded me of the one we had in the ferry building. 1 sheet of puff pastry makes 3 sandwiches. But I would say each sandwich serves 2 people. It is a lot of cheese, after all. Happy snacking!
Here is what you’ll need
Cut the puff pastry into thirds and add the meat and cheese
Fold the puff pastry over and brush with the egg
Bake until golden brown
Look at that gooey cheese!!
Prosciutto and Fontina Hand Pies
Ingredients
- 1 sheet puff pastry
- 8 oz fontina cheese
- 1/4 lb prosciutto
- 1 egg, whisked
Instructions
- Preheat the oven to 400 degress F.
- lay the puff pastry flat on a parchment lined baking sheet.
- Cut into thirds along the folds.
- Cut the cheese into smaller pieces that fit onto 1/2 of the puff pastry leaving room on the sides to seal the pockets.
- Wrap the cheese in prosciutto.
- Place the prosciutto wrapped cheese on 1 half of the puff pastry strip.
- Fold over the other half and seal the edges by pressing them together.
- Brush the tops of the puff pastry with egg.
- Bake for 20-25 minutes or until golden brown.
- If it starts to get too dark cover with foil.