I make this empanadas recipe when the fridge holds a little ham and a block of cheese and my people want something warm and golden. The dough turns crisp. The filling melts. The first bite lands with a soft pull and a happy sigh. You can riff fast. Try the empanadas recipe chicken for weeknights. Save an apple empanadas recipe for a sweet treat after dinner. Keep a vegetarian empanadas recipe on hand for friends. Crave a pork empanadas recipe when you want rich flavor. Reach for an authentic empanadas recipe when you want the classic fold and seal. Need a shortcut for dessert use an apple empanadas recipe easy that kids can help shape. I bake or fry based on mood. I serve with a quick salad or a little salsa. We stand over the tray and talk about which one to try first. The kitchen smells like toasted dough and cheese. It feels like home and it tastes like it too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Ham and Cheese Empanadas Recipe
- 3) Ingredients for Ham and Cheese Empanadas
- 4) How to Make Ham and Cheese Empanadas
- 5) Tips for Making Ham and Cheese Empanadas
- 6) Making Ham and Cheese Empanadas Ahead of Time
- 7) Storing Leftover Ham and Cheese Empanadas
- 8) Try these appetizers next
- 9) Ham and Cheese Empanadas
- 10) Nutrition
1) Key Takeaways
Elena here from Elena Cooks at https://www.elenacooks.com. I make these hand pies when the day runs long and the fridge offers simple parts. The pastry turns crisp. The center stays gooey. The tray clears fast.
The method stays clear. Mix dough. Cook a quick filling. Press and crimp. Bake or fry. A good empanadas recipe gives you warm pockets that travel well and please a crowd.
Use pantry items. Swap in what you have. Serve with salsa or mustard. Clean up stays light and the mood stays bright. You get comfort in each bite without fuss.
2) Easy Ham and Cheese Empanadas Recipe
I love an empanadas recipe when my people want a warm bite now. That same empanadas recipe works for busy nights and slow weekends. It feels simple and it tastes rich. I say easy, you nod, and the oven goes on. Short keywords tucked in the mix help you and me find what we need later. We talk empanadas dough, we add ham and cheese, and we plate a party appetizer that vanishes fast.
The flow stays friendly. I keep a bowl for dough and a pan for onions and ham. I set cheese on the board and let it rest. For longtail help I share quick notes that readers ask for all the time. I show how to crimp empanadas without gaps. I explain how to bake empanadas in oven until deep gold. I add when to freeze empanadas before baking so the edges hold firm.
Credit goes to simple moves and steady heat. The pastry turns flaky. The cheese pulls and stretches. Kids steal the first piece and grin. I write this with calm hands and a happy kitchen. That is the charm of an easy empanadas recipe made with care and served hot.
3) Ingredients for Ham and Cheese Empanadas
All purpose flour gives the dough body and a tender bite that holds a neat fold and a clean crimp for an authentic empanadas recipe you can trust.
Fine salt seasons the dough so the crust tastes good on its own and supports the rich filling without a heavy hand.
Sugar brings light browning and a gentle hint of balance that keeps the pastry from tasting flat.
Cold unsalted butter breaks into small bits that melt in the oven and leave thin layers so the crust flakes in a clean way.
Eggs bind the dough and add color so the finish reads golden and the structure stays strong.
Cold water pulls the dough together and keeps the butter cool which helps those thin layers form in the bake.
Olive oil softens onion in the pan and carries flavor into the ham so each bite tastes round and warm.
Onion cooks sweet and soft which adds depth to the filling and pairs well with the dairy pull of cheese.
Cooked ham brings savory notes that play well with paprika and oregano and gives the pockets hearty feel.
Mozzarella or mild cheddar melts smooth and stretches which gives that nice pull that folks cheer for in the best empanadas recipe moments.
Sweet paprika adds color and a gentle glow that sits in the background and keeps bites lively.
Dried oregano lifts the filling with a clean herbal note that matches pork and cheese.
Black pepper brings light heat and a sharp edge that wakes up the whole tray.
Egg wash paints the tops for shine and color so the finish looks bakery level without stress.
4) How to Make Ham and Cheese Empanadas
Mix the dough Put flour salt and sugar in a bowl and whisk. Cut in butter until the bowl shows pea like bits. Beat eggs with cold water then pull the dough into a soft ball and chill.
Cook the filling Warm oil. Soften onion until sweet. Stir in ham paprika and oregano. Grind pepper. Take off heat and let it cool. Fold in cheese so it stays in tidy pieces.
Roll and cut Split the dough. Roll thin on a floured board. Cut rounds with a wide cutter or a small bowl. Keep scraps for a last roll.
Fill and crimp Place a spoon of filling in the center. Wet the edge with water. Fold over and press tight. Crimp with a fork so steam can not slip out. This step locks in that easy empanadas recipe success.
Bake or fry For baking set the oven to 400 F. Brush tops with egg wash and bake until deep gold. For frying warm neutral oil and cook in small batches until crisp and golden.
Rest and serve Let them sit for a few minutes. Serve with salsa or mustard. Share while warm and enjoy the quiet that comes when everyone chews.
5) Tips for Making Ham and Cheese Empanadas
Keep everything cool. Cold dough rolls clean and cuts sharp. Warm dough sticks and tears. Chill the bowl and the butter for a few minutes and you gain control with an authentic empanadas recipe feel.
Do not overfill. A small spoonful goes a long way. Too much filling pops the seam and leaks cheese onto the sheet. A neat fold beats a messy spill every time.
Think about heat. Ovens run different. Aim for deep gold not pale. If you fry, keep the oil steady so the crust cooks even. A steady line produces a reliable tray and a happy table.
6) Making Ham and Cheese Empanadas Ahead of Time
I prep dough a day ahead and keep it wrapped in the fridge. The texture relaxes and rolls smooth which makes an easy empanadas recipe even easier when friends drop by.
I build the pockets and freeze them on a sheet until firm. Then I tuck them into bags with dates on the label. They bake from frozen with a few extra minutes and come out crisp.
Sauces can wait in jars. Salsa stays bright. Mustard stands ready. When the oven chimes I call the crew. The table fills fast and the room goes quiet in the best way.
7) Storing Leftover Ham and Cheese Empanadas
Leftovers sit well. I wrap them and chill them for up to three days. The crust keeps its bite and the filling holds its shape.
For reheating I use a hot oven or an air fryer basket. The pastry turns crisp again and the cheese softens. The microwave works in a pinch though the crust softens more.
For longer storage I freeze in a single layer then pack into bags. I reheat from frozen at a high temp until the center steams and the edge snaps when I bite.
8) Try these appetizers next
9) Ham and Cheese Empanadas
Empanadas Recipe Ham and Cheese Pockets That Hit The Spot
Ingredients
For the Dough
- 2 and 1 half cups all purpose flour
- 1 teaspoon fine salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter cut in small cubes
- 2 large eggs
- 6 to 8 tablespoons cold water
For the Filling
- 2 cups diced cooked ham
- 1 and 1 half cups shredded mozzarella or mild cheddar
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- Black pepper to taste
For Assembly
- 1 egg beaten for brushing
- All purpose flour for dusting
- Neutral oil for frying optional
Instructions
Make the Dough
- Whisk flour salt and sugar in a bowl.
- Cut in the butter with fingers until it looks like coarse crumbs.
- Beat eggs with 6 tablespoons water. Add to the bowl and mix until it forms a rough ball.
- If dry add 1 to 2 tablespoons more water. Wrap and chill for 30 minutes.
Cook the Filling
- Warm olive oil in a skillet over medium heat. Soften the onion.
- Stir in ham paprika and oregano. Grind pepper. Let cool.
- Mix in the cheese.
Shape and Cook
- Heat oven to 400 F or set a pot for frying over medium heat.
- Split the dough in two. Roll on a floured surface to a thin sheet. Cut rounds about 4 to 5 inches wide.
- Place a spoon of filling on each round. Wet the edge with water. Fold and crimp with a fork.
- For baking set on a lined sheet and brush with egg. Bake 18 to 22 minutes until deep golden.
- For frying warm oil to 350 F. Fry in batches until golden then drain on paper.
Serve
- Rest for a few minutes. Eat hot with salsa or mustard.
10) Nutrition
I track portions for a clear picture. One piece gives a steady mix of carbs fat and protein. The numbers help me plan the rest of the meal.
Expect around two hundred sixty calories per piece with a modest gram of sugar and a firm dose of protein from ham and cheese. Sodium sits in the middle range so I reach for a light side like greens.
For lighter days I trim cheese by a small handful or switch to turkey. For richer days I serve a creamy dip and call it dinner. Balance lives in real life choices and a plate that makes sense.
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