Ham and Cheese Empanadas

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These ham and cheese empanadas are golden, flaky, and packed with flavor - perfect for any party, picnic, or casual meal.

Prep Time1

Cook Time20

Dough chilling time30

Course: Appetizer

Cuisine: Mexican

Servings: -34 empanadas

Calories: 143kcal

Author: Adina

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
¼ teaspoon fine sea salt more to taste
¼ teaspoon ground black pepper

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 ¾ 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 + ⅓ 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 ¾ of the water and mix until the dough comes together. Wrap and chill the dough.
Preheat your oven to 400°F/ 200° and line the baking sheets with parchment paper.

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 + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper

Roll the dough: Divide the dough into four portions. Roll out one portion on a lightly floured surface. Cut the dough into discs about 4–5 inches/10–12 cm in diameter.
Fill empanadas: Place 1–2 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. You’ll 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 you’ve used up all the dough (Note 6).

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 – 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 360°F/ 180°C.
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.