Jamon Ibérico and Mahón Empanadas
2 cups all-purpose flour
1 tsp salt
1/2 cup butter, cubed
2 eggs, divided
1/3 cup ice water
2 tsp white vinegar
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/3 cup strained tomatoes
1 tbsp wine vinegar
1 pkg (2.5 oz) Campofrio Jamón Ibérico, chopped
1/4 tsp each salt and pepper
3/4 cup shredded Mahón cheese
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours 20 minutes
Preheat oven to 400ºF. Stir flour with salt; cut in butter using pastry blender until mixture resembles coarse crumbs. Beat together 1 egg, water and vinegar; stir into flour mixture with a fork until ragged dough forms.
On lightly floured surface, knead dough until it comes together. Press into disc and wrap with plastic wrap. Refrigerate for 1 hour.
Filling: Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for 5 to 7 minutes or until softened. Stir in tomatoes and vinegar; cook for 6 to 8 minutes or until thickened. Remove from heat; stir in Jamón, salt and pepper. Let cool.
On lightly floured surface, roll out pastry to scant 1/4-inch thickness. Cut out rounds with 4-inch cutter, re-rolling scraps once to make 12 rounds. Place generous tablespoonful into center of each round; top with 1 tbsp Mahón. Fold pastry over to enclose filling and seal edges (using fork or pleating edge to seal).
Place empanadas on parchment paper–lined baking sheets. Whisk remaining egg with 1 tbsp water; brush over empanadas. Bake for 25 to 30 minutes or until golden and flaky.
• Serve with tomato sauce for dipping if desired.
• If you like, add hot chili flakes to filling for more heat.