Recipe: Ham and Cheese Empanadas

Ham and Cheese Empanadas

24 empanada shells
1 lb. Monterey Jack cheese, cut into 1 1/2x1/2x1/2-inch pieces
3 oz. cooked ham, chopped
1 egg, lightly beaten
sugar

Pre-heat oven to 400F. Grease two baking sheets.

Fill the lower half of each empanada shell with ham and cheese. Fold the top half over the bottom half into a semi-circle. Press the edges together with your fingers; wet the edges if they don't stick. Press the teeth of a fork against the edges, binding both sides together.

Brush the top side of the empanadas with the beaten egg. Sprinkle with sugar.

Bake in the oven until golden, around 10-15-inch.