These ham and cheese empanadas are cheesy and moreish โ the perfect party or picnic food! Made with homemade pastry and a savory filling, they're golden, flaky, and full of flavor.
The ham and cheese empanadas are a simpler take on a more traditional beef empanada. The same flaky crust is filled with a cheesy filling with ham bits and a bit of mayonnaise. And the best thing? These delicious bites are baked and not fried.
Try more baked pasties like the Onion and Cheese Pasties or the Beef Pasties. Or make these sweet Pumpkin Pasties - Harry Potter-Style.
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Recipe ingredients
Pastry ingredients: All-purpose flour, butter, eggs, water, and salt. You can also use store-bought empanada discs โ you will probably need 30-35 discs with a diameter of about 4 - 5 inches/10 - 12 cm.
Ham: For best results, use a firm, boneless cooked ham like ham steak or a small ham chunk - something easy to dice and not too wet. Leftover roasted ham also works well. Thin deli slices or glazed holiday hams might make the filling soggy.
Cheddar cheese: If you prefer a different cheese, Monterey Jack or Gouda would be great substitutes for cheddar in this ham and cheese empanada recipe, as they both melt well.
Other ingredients: Mayonnaise, mustard, one extra egg for the brush, and seasoning.
Ham and cheese are a great combo. Try these Ham and Cheese Puff Pastry Croissants, too. Or make this delicious Ham and Cheese Pasta Bake.
See the recipe card for full information on ingredients and quantities.
How to make ham and cheese empanadas?
Step #1: Mix the flour and salt in a food processor. Add the very cold, cubed butter and pulse briefly until the mixture looks like breadcrumbs.
Step #2: Add the eggs and ยพ of the cold water and process briefly. Only add the remaining water if the dough feels dry; it should be soft and smooth.
Tip: You can also make the dough by hand. Mix the flour and salt in a large bowl. Rub the cold butter cubes into the flour with your fingertips (make sure your hands are cold). Add the eggs and ยพ of the water and mix until the dough comes together. Wrap and chill the dough.
Step #3: Knead the dough briefly into a ball. Wrap in cling film and refrigerate for 30 minutes.
Step #4: Meanwhile, prepare the filling. Mix the grated cheese, diced ham, mayo, mustard, and seasonings in a bowl.
Step #5: Divide the chilled dough into four portions. Roll out one portion at a time into a thin sheet, about 1โ8inch (3โ4 mm) thick.
Step #6: Cut out 4โ5 inch (10โ12 cm) discs using a pastry cutter or a bowl.
Step #7: Place 1โ2 teaspoons of filling onto each disc.
Step #8: Fold the discs to enclose the filling, press the edges to seal, then crimp with a fork.
Step #9: Arrange the empanadas on baking sheets and brush with the egg and milk mixture.
Step #10: Bake for about 20 minutes or until golden brown.
While the empanadas bake, roll, fill, and crimp the remaining portions of dough.
Youโll have plenty of dough scraps left after cutting out the discs. Gather and knead them together briefly, then roll out the dough again to cut more discs. Repeat the process until youโve used up all the dough.
Good to know!
I sometimes have a little filling left over. If you do too, spread it on toasted bread and broil or air fry it until the cheese melts. So good!
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To freeze unbaked empanadas, place them on a tray and freeze until firm. Once solid, transfer them to freezer-safe bags or containers to avoid them sticking together.
They will keep well in the freezer for up to 3 months. You can bake them straight from frozen - just add a minute or two to the usual baking time.
Cooked empanadas can also be frozen and later reheated in the oven. While the pastry may not be quite as crisp, this is still ok if youโve got extras.
To reheat, place them in a preheated oven at 180ยฐC (360ยฐF) for around 10 minutes or until warmed through.
How to serve them?
You can serve them warm from the oven or at room temperature. They're easy to transport and perfect for a picnic or potluck.
Serve them with a dip like guacamole, sour cream, or hot sauce.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Ham and Cheese Empanadas
Equipment
- Food processor optional or a large bowl
- Another bowl
- Rolling Pin
- Round cutter or bowl 4-5 inches/ 10-12 cm
- 2 Baking sheets
Ingredients
Empanada dough (Notes 1, 2):
- 3 cups all-purpose flour 13.2 oz
- 1 teaspoon fine sea salt
- 1 cup unsalted butter very cold
- 2 eggs
- โ cup water very cold
Filling:
- 7 oz cheddar freshly grated, about 2 packed cups when grated on the large holes of the box grater, Note 3
- 5.5 oz cooked ham finely diced, about 1 cup, Note 4
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- a pinch of cayenne pepper
- ยผ teaspoon fine sea salt more to taste
- ยผ teaspoon ground black pepper
Egg wash:
- 1 small egg
- 1 tablespoon milk
Instructions
Make the dough:
- Empanada dough: In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles breadcrumbs. Add the eggs and ยพ of the cold water. Process just until the dough comes together. Only add the rest of the water if the dough feels dry - it should be soft and smooth. Wrap the dough in cling film and refrigerate for 30 minutes.3 cups all-purpose flour + 1 teaspoon fine sea salt + 1 cup unsalted butter + 2 eggs + โ cup water
- You can also make the dough by hand. Mix the flour and salt in a large bowl. Rub the cold butter cubes into the flour with your cold fingertips. Add the eggs and ยพ of the water and mix until the dough comes together. Wrap and chill the dough.
- Preheat your oven to 400ยฐF/ 200ยฐ and line the baking sheets with parchment paper.
Prepare the filling:
- Mix filling: In a bowl, mix the grated cheddar cheese, finely diced ham, mayonnaise, mustard, and a pinch of salt and pepper until well combined.7 oz cheddar + 5.5 oz cooked ham + 3 tablespoons mayonnaise + 1 teaspoon mustard + a pinch of cayenne pepper + ยผ teaspoon fine sea salt + ยผ teaspoon ground black pepper
Assemble and bake:
- Roll the dough: Divide the dough into four portions. Roll out one portion on a lightly floured surface. Cut the dough into discs about 4โ5 inches/10โ12 cm in diameter.
- Fill empanadas: Place 1โ2 teaspoons of the filling on each disc.
- Fold the dough over the filling to form a half-moon shape, then press the edges firmly to seal. Crimp the edges with a fork to ensure they stay closed during baking. Arrange them on the prepared baking sheets.
- Egg wash: Mix the egg and the milk in a small bowl. Brush the empanadas with the mixture.1 small egg + 1 tablespoon milk
- Bake empanadas for 20 minutes, or until they are golden brown (Note 5).
- Repeat: While the first empanadas are baking, roll out and fill the other portions of the dough. Youโll have plenty of dough scraps left after cutting out the discs. Knead them together briefly, then roll out the dough again to cut more discs. Repeat the process until youโve used up all the dough (Note 6).
Notes
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
- You can also use store-bought empanada discs โ you will probably need 30-35 discs with a diameter of about 4 - 5 inches/10 - 12 cm.
- Ham: For best results, use firm, boneless cooked ham such as ham steak or diced leftover roasted ham.
- Cheese: You can replace cheddar with Gouda, Monterey Jack, or another tasty, good-melting cheese you like.
- Convection oven: If you're using one, you can bake two trays of empanadas at the same time. Preheat a convection oven to 360ยฐF/ 180ยฐC.
- Leftover filling: If you have some, spread it on toasted bread and broil or air fry the bread for a few minutes until the cheese is melty.
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