Ham, Cheese, and Onion Empanadas

Dough

This dough deals with any filling, however was particularly created for fried empanadas. It’s not the method Gaby Melian, who established the dish, discovered to make them in the house in Buenos Aires (normally, they’re baked), however this variation is still definitely scrumptious

Active ingredients

Dough

• 1/2 cup (1 stick) saltless butter, melted, a little cooled
• 1 Tablespoon. apple cider vinegar
• 1 Tablespoon. kosher salt
• 6 cups versatile flour, plus more for surface area

Filling and Assembly

• 1 Tablespoon. extra-virgin olive oil or saltless butter
• 2 medium onions, sliced
• Kosher salt, newly ground pepper
• 1 Tablespoon. dried oregano
• 14 oz. uncured slow-cooked ham, coarsely sliced
• 1 pound. whole-milk, low-moisture mozzarella, cut into 1/2″ pieces
• 1 Tablespoon. cornstarch
• Grease (for frying; about 6 cups)

Unique Devices

• A 4 1/2″- size cookie cutter; a deep-fry thermometer

Preparation

• Mix butter, vinegar, salt, and 2 cups lukewarm water in a big bowl up until well integrated. Slowly include 6 cups flour, blending with a wood spoon or your hands till a shaggy dough types.

• Transfer dough to a gently floured surface area and knead till mainly smooth and no dry areas stay, about 2 minutes. Kind into a disk, cover in plastic, and chill till cold, a minimum of 2 hours.

• Do Ahead: Dough can be made 2 days ahead. Keep cooled.