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Monte Cristo Empanadas with Creamy Dijon Dipping Sauce #Superbowlsnacks #Superbowl #DudeFoodWeek

Monte Cristo Empanadas with Creamy Dijon Dipping Sauce

Rebecca Lindamood
Classic Monte Cristos get a lightened up, finger-food makeover in the form of ham, turkey, and Swiss cheese stuffed empanadas served with a light dusting of confectioner's sugar and a Creamy Dijon Dipping Sauce.

Ingredients
  

For the Monte Cristo Empanadas:

  • 1 cup well chopped or diced baked ham deli ham can be substituted
  • 1 cup well chopped roast turkey deli turkey can be substituted
  • 3/4 cup shredded Swiss cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 15-20 frozen empanada wrappers thawed
  • 1 egg beaten
  • 2 inches of peanut *See Notes for baking instructions., canola, or vegetable oil in a high-sided, heavy-bottomed skillet
  • confectioner's sugar for dusting the finished empanadas

For the Creamy Dijon Dipping Sauce:

  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard

Instructions
 

To Make the Monte Cristo Empanadas:

  • In a mixing bowl, stir together the ham, turkey, Swiss cheese, Dijon mustard, and mayonnaise until everything is evenly combined. (The filling can be made several hours ahead of assembly and cooking time if desired.
  • Place the skillet containing the oil over medium high heat.
  • Scoop about 1 tablespoon into the center of an empanada wrapper and pull the sides up together around the filling, crimping the edges to seal. If desired, you can fold them decoratively. Repeat with the remaining filling and wrappers.
  • Brush both sides of the empanadas with the beaten egg. When the oil bubbles vigorously around an empanada when it is lowered carefully into the oil, it is ready. Fry only as many as you can easily fit in the oil still leaving them room to move around. After they have cooked for 2 minutes, flip the empanadas over and cook the second side for 2 more minutes. Transfer to a paper towel lined plate to drain. Fry the remaining empanadas as directed.

To Make the Creamy Dijon Dipping Sauce:

  • Stir together the mayonnaise and Dijon mustard until even in colour. Refrigerate until ready to serve, up to 24 hours.

To Serve:

  • Lightly dust the warm Monte Cristo Empanadas with confectioner's sugar and serve with the Creamy Dijon Dipping Sauce.

Notes

*You can ABSOLUTELY bake these empanadas if frying freaks you out. Simply preheat the oven to 375°F and place the empanadas that have been brushed with egg on both sides on a parchment lined baking sheet. Bake for 24-28 minutes, or until the empanadas have become puffy and golden brown. TADA! Still serve with the Creamy Dijon Dipping Sauce and a dusting of confectioner's sugar.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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