Ham And Cheese Empanada Recipe
Make Ham And Cheese Empanada Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour and 1/2 tsp salt until evenly distributed.
- 2
Cut in butter
Add 1/2 cup cold cubed unsalted butter to the flour. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Add liquids
In a small bowl, whisk together 1 cold egg, 1 tsp white vinegar, and 1/2 cup cold water. Pour the liquid gradually into the flour-butter mixture, stirring with a fork until dough begins to come together. Add a tablespoon more water if dough is too dry; do not overwork.
- 4
Form and chill
Turn the dough onto a lightly floured surface and knead gently just to bring it into a smooth ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).
Filling
- 5
Sauté onion
Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until softened and translucent, about 4–5 minutes. Remove from heat and let cool slightly.
- 6
Mix filling
In a bowl, combine 2 cups finely diced cooked ham, 1.5 cups shredded cheddar, 1/2 cup shredded mozzarella, the sautéed onion, 2 tablespoons cream cheese (if using), 2 tablespoons milk, 1 teaspoon Dijon mustard, 1/4 tsp ground black pepper, 1/4 tsp dried oregano, and 1/4 tsp salt. Stir until evenly combined. Taste and adjust seasoning as needed. The mixture should be moist but not watery; if too dry, add an extra tablespoon of milk or cream cheese.
- 7
Cool filling
If the cheese softened during mixing, place the filling in the refrigerator for 10–15 minutes to firm slightly — this helps prevent excess leakage when baking.
Assembly & Finish
- 8
Preheat
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a lightly greased baking mat.
- 9
Roll and cut dough
Lightly flour your work surface and roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch round cutter (or the top of a bowl) to cut out circles. Re-roll scraps as needed. You should get about 12–14 circles depending on thickness.
- 10
Fill empanadas
Place about 2–3 tablespoons of filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill to avoid bursting.
- 11
- 12
- 13
Bake
Arrange empanadas on the prepared baking sheet spaced about 1 inch apart. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown and puffed. Rotate the pan halfway through baking for even color.
- 14
Finish and rest
Remove from the oven and optionally brush with 1 tablespoon vegetable oil or melted butter for extra shine. Let empanadas rest on a wire rack for 5 minutes before serving to let filling set slightly.