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Ham & Cheese Empanadas




For the Dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter (cold and cubed)

1 egg

1/4 cup water (adjust as needed)

For the Filling:

1 cup ham (finely chopped)

1 cup mozzarella cheese (shredded)

1/2 cup cheddar cheese (shredded)

1/4 teaspoon black pepper

1/4 teaspoon oregano (optional)

For Assembly and Cooking:

1 egg (for egg wash)

Oil for frying



  1. Make the Dough:
  • In a large bowl, mix the flour and salt.
  • Add the cold, cubed butter and use your fingers or a pastry cutter to combine until you have a crumbly mixture.
  • Beat an egg and mix it into the flour mixture.
  • Gradually add water and knead until a smooth dough forms. Add more water if the dough is too dry, or more flour if it’s too sticky.
  • Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  1. Prepare the Filling:
  • In a separate bowl, combine the chopped ham, mozzarella cheese, cheddar cheese, black pepper, and oregano. Mix well.
  1. Assemble the Empanadas:
  • Roll out the dough on a floured surface to about 1/8 inch thickness.
  • Use a round cutter or a small bowl to cut out circles.
  • Place a spoonful of the ham and cheese mixture in the center of each dough circle.
  • Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges.
  • Beat an egg and brush the empanadas with egg wash for a golden finish.
  1. Cook the Empanadas:
  • Heat oil in a deep fryer or a large skillet to 350°F (175°C).
  • Fry the empanadas in batches, turning once, until golden brown and crispy, about 3-4 minutes per side.
  • Remove with a slotted spoon and drain on paper towels.
  1. Serve:
  • Serve the empanadas warm with your choice of dipping sauce or enjoy them as they are.


  • You can also bake these empanadas at 375°F (190°C) for 20-25 minutes or until golden brown if you prefer a lighter option.
  • Feel free to customize the filling by adding ingredients like onion, bell pepper, or different types of cheese.

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