Cheese And Ham Empanadas Recipe
Make Cheese And Ham Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 2
Cut in fats
Add 6 tbsp cold cubed unsalted butter and 2 tbsp cold vegetable shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Add ice water
Drizzle 8 tbsp ice water over the flour mixture a few tablespoons at a time, tossing with a fork after each addition. Add just enough water so the dough holds together when pinched (you may not need every tablespoon).
- 4
Form and chill dough
Gather dough into a ball, flatten into a disk about 1-inch thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the fats for a flakier crust.
- 5
Roll out dough
On a lightly floured surface, divide chilled dough into 12 equal pieces. Roll each piece into a 5–6 inch circle about 1/8 inch thick. Keep rounds covered with a towel while you fill to prevent drying.
- 6
Prepare egg wash
Beat 1 egg with 1 tsp water in a small bowl and set aside for brushing empanadas before baking.
Filling
- 7
Sauté aromatics
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds—do not brown.
- 8
Combine filling ingredients
Add 2 cups diced cooked ham to the skillet and stir to warm through, about 2 minutes. Transfer the mixture to a mixing bowl and let cool slightly. Stir in 1.5 cups shredded cheddar, 1 cup shredded mozzarella, 2 tbsp softened cream cheese, 1 tsp dried oregano, 1 tsp paprika, 1 tsp black pepper, 1/2 tsp salt, 2 tbsp chopped fresh parsley (optional), and 1/2 tsp lemon juice (optional). Mix until evenly combined and spreadable. Taste and adjust seasoning if needed.
- 9
Assemble empanadas
Place a rounded 2–3 tbsp of filling in the center of each rolled dough circle. Brush the edge of the dough with egg wash. Fold the dough over the filling to form a half-moon and press the edges together to seal. Crimp the edges with a fork or roll and press to create a decorative edge. Make a small slit or two in the top of each empanada to allow steam to escape.
- 10
Bake
Preheat the oven to 400°F (200°C). Arrange empanadas on a parchment-lined baking sheet about 1 inch apart. Brush the tops with egg wash. Bake for 18–22 minutes, or until the pastry is golden brown and the filling is hot and bubbly. Rotate the pan once halfway through for even browning.
- 11
Cool and serve
Allow the empanadas to cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm. Optional: garnish with extra chopped parsley and serve with chimichurri, salsa, or hot sauce on the side.