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–+ servings
A baking sheet full of empanadas with a jar of salsa in the middle.
Kate Ramos

Ham and Cheese Empanadas

This ham and cheese empanada recipe should be your new holiday tradition. They are perfect as a party appetizer, breakfast, or dinner. Made with store-bought empanada wrappers and a no-cook filling they are way easier than traditional empanadas but just as delicious.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 -6 servings as an appetizer
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Video Notes

Ingredients
  

For the empanadas
To Decorate (optional)
For Serving

Equipment

Method
 

  1. Prep for baking. Heat oven to 400°F and arrange a rack in the upper third. Line a baking sheet with parchment paper.
  2. Make filling. Combine ham, mozzarella, cheddar, apples, onion powder, chili powder, salt and pepper in a large bowl.
  3. Prep egg wash. Beat the egg with the tablespoon of milk.
  4. Roll out wrapper. Spread a small amount of flour on a clean work surface and lay an empanada wrapper on the flour, dusting lightly to coat. You want just enough flour that the dough won't stick to the counter but not too much that it coats the wrapper. It is better to use less and add a little bit more if needed. Roll the wrapper a few times with a rolling pin to make a slightly larger circle.
  5. Fill empanada. Place 3 tablespoons of the filling in the middle of the circle and spread evenly in a horizontal line so when you fold the empanada over the filling fills the entire empanada and doesn't leave a doughy edge. Brush the egg wash around the edge of the wrapper.
  6. Fold and seal. Fold empanada over to cover the filling so that both edges line up. Press the top dough around the filling. Use the tines of a fork to crimp the edges together. If the fork starts to get stuck in the dough, dip it in a little flour.
  7. Repeat. Place the empanada on the baking sheet and repeat with remaining wrappers and filling.
  8. Decorate. Brush the tops with the egg wash. Press a rosemary sprig on top of each empanada. Combine the white and black sesame seeds. Sprinkle seeds over the empanadas.
  9. Bake empanadas. Bake in the top of the oven until flaky and golden brown, about 20-30 minutes.
  10. Serve. Let cool 5 minutes and then serve warm with Mango Habanero Salsa.

Video

Notes

  1. Empanada dough: If you can't find empanada pastry, don't worry! You can easily substitute it with store-bought pie crust or puff pastry for equally tasty results. Or make homemade empanada dough.
  2. Serving suggestions: Serve these empanadas as a party appetizer, breakfast option, or as a savory dinner accompanied by a fresh salad or chili.
  3. Make ahead: These empanadas can be made ahead of time and reheated in a 400°F oven for 15 minutes. You can also assemble them but not bake and keep in the refrigerator up to a day in advance.
  4. Freezing: Empanadas will keep in the freezer for up to 6 months. You can also assemble them and freeze on a parchment-lined baking sheet until frozen. Then transfer to a freezer bag for up to 6 months. Bake as directed from frozen. Give them an extra 10 minutes.

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