Crispy Ham & Cheese Empanadas
Golden, flaky hand pies filled with salty ham and melty cheese — ready in under 30 minutes using store-bought dough. Pure Argentine street food energy.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- 1.5 cups ham, diced (pork)
- 1 cup mozzarella or provoleta cheese, shredded
- 4 tbsp butter
- ¼ cup onion, finely diced
- 1 tbsp cornstarch
- 1 whole egg yolk
Instructions
- 1
Mix flour, 0.75 cup water, and a pinch of salt until shaggy. Knead 2 minutes on a floured surface until smooth.
- 2
Melt butter in a skillet over medium-low, sauté diced onion until softened, ~3 minutes. Stir in ham and cornstarch.
- 3
Remove filling to a bowl, let cool 2 minutes, then fold in shredded cheese. Divide dough into 8 equal balls.
- 4
Roll each ball flat to a 4-inch round. Place 2 tbsp filling off-center, fold in half, press edges, then crimp with a fork.
- 5
Brush each empanada with beaten egg yolk. Bake at 400°F on a parchment-lined sheet pan for 18–20 minutes until golden.
- 6
Cool 2 minutes before serving. Serve hot with chimichurri or a squeeze of lemon if desired.
Tools you’ll need
- mixing bowl
- work surface (cutting board or counter)
- 12-inch skillet
- sheet pan
- parchment paper
- rolling pin
- fork
- pastry brush
- oven
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