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1
Preheat the oven to 400F Put oven racks in upper and lower thirds of oven.
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2
In a separate bowl spray the 1 cup of shredded Parmesan cheese sparingly with the Olive Oil Spray, then toss with 2 Tablespoons of Hidden Valley Original Ranch Seasoning Mix...set aside.
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3
Heat olive oil in a large saute pan, and add onions; cook for 10 minutes until golden and softened.
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4
Add the the garlic and cook for 2 minutes more.
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5
Add the shrimp, salt, paprika, and pepper; stir well to incorporate, add chives, Prociutto or ham and toss just before removing from the heat; set aside.
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6
On a lightly floured cutting board using a lightly floured rolling pin, roll one sheet of puff pastry at a time to 1/8-inch thick.
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7
Make 8 circles using a cookie cutter from each pastry sheet, totaling 16 dough circles.
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8
Moisten the rim of the dough with your index finger dipped in water.
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9
Spoon 2 tablespoons of filling onto the center of each piece of dough, top with seasoned shredded cheese and fold dough in half, enclosing filling.
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10
Press edges together to seal, then crimp with your fingers or with the tines of a fork.
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11
Place the empanadas on 2 baking sheets lined with parchment paper.
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12
Lightly brush empanadas with the egg wash and bake for 18-20 minutes until golden, switching position of sheets halfway through baking from bottom to top rack.
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13
Transfer the empanadas to a rack to cool at least 5 minutes.
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14
Serve warm or at room temperature.
