Secret Tips for Perfect Ham and Cheese Empanadas (Easy Recipe) - Easy Recipes and Essential Kitchen Gear

Key Takeaways:

Master these golden-crisp ham and cheese empanadas in just 45 minutes
Learn the simple folding technique that keeps filling from leaking
Discover the perfect dough-to-filling ratio for 4 persons
Prep ahead and freeze for quick weeknight dinners

The Easiest Ham and Cheese Empanadas You’ll Ever Make

Looking for a crowd-pleasing appetizer or satisfying main dish? Ham and cheese empanadas combine savory ham and melty cheese in a golden, flaky pastry pocket that’s impossible to resist.

The best part? You don’t need to be an expert chef to make these delicious ham and cheese empanadas at home. While traditional empanadas might seem challenging, this beginner-friendly recipe breaks everything down into simple steps anyone can follow.

These ham and cheese empanadas are perfect for feeding a family of four, with each person enjoying 3-4 empanadas as a main course. Let’s jump into making these savory hand pies that will quickly become a family favorite!

Nutrition Information for Ham and Cheese Empanadas

Nutrient	Amount per Serving (3 empanadas)
Calories	425
Total Fat	24g
Saturated Fat	10g
Cholesterol	65mg
Sodium	820mg
Total Carbohydrates	36g
Dietary Fiber	1g
Sugars	2g
Protein	17g

Note: Nutrition values are estimates and may vary based on specific ingredients used.

What You’ll Need for Perfect Ham and Cheese Empanadas

Ingredients

Ingredient	Measurement	Notes
Store-bought empanada discs	16 discs (6-inch diameter)	Thawed if frozen
Diced ham	2 cups	About 12 oz, finely diced
Shredded cheese	2 cups	Mozzarella, cheddar, or blend
Yellow onion	1 medium	Finely diced (about 1 cup)
Red bell pepper	1 small	Finely diced (about ¾ cup)
Olive oil	2 tablespoons
Garlic	2 cloves	Minced
Dried oregano	1 teaspoon
Ground cumin	½ teaspoon
Black pepper	¼ teaspoon
Egg	1 large	Beaten (for egg wash)
Water	1 tablespoon	For egg wash

Kitchen Tools

Tool	Purpose
Large skillet	For cooking filling
Mixing bowl	For combining ingredients
Baking sheets	For baking empanadas
Parchment paper	To prevent sticking
Pastry brush	For applying egg wash
Fork	For sealing empanada edges
Small bowl	For egg wash
Measuring cups and spoons	For accurate measurements
Spatula	For mixing and handling
Cooling rack	For cooling after baking

Ingredient Substitutions

Empanada discs: Can’t find ready-made discs? Use refrigerated pie crust or puff pastry sheets cut into 6-inch circles.
Ham: Substitute with cooked chicken, turkey, or for vegetarian options, use extra vegetables or black beans.
Cheese: Any melting cheese works—try Swiss, Gouda, or pepper jack for different flavors.
Vegetables: Use green bell peppers instead of red, or add corn or peas for variety.

For those interested in other creative uses for ham, check out our collection of unique ham creations that go beyond the basics.

Detailed Step-by-Step Ham and Cheese Empanadas Instructions

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 persons (16 empanadas total)

Preparation Phase

Prepare your workspace
- Take the empanada discs out of the refrigerator and place them on your counter. They need to sit at room temperature for 15 minutes to become pliable.
- While waiting, turn on your oven and set it to 375°F (190°C). If you have a kitchen thermometer, you can check that your oven reaches the correct temperature.
- Get two baking sheets from your cabinet. Take parchment paper and cut two pieces large enough to cover each baking sheet completely.
- Place the parchment paper on the baking sheets, making sure it lies flat with no wrinkles. This will prevent your empanadas from sticking.
- Set up a clean area on your counter where you’ll assemble the empanadas. Make sure you have enough space to work comfortably.
Prepare the filling ingredients
- Take out your cutting board and a sharp knife.
- Peel the yellow onion and cut it in half. Place the flat side down on the cutting board for stability.
- Cut the onion into thin slices, then turn and cut across the slices to make small, even dice about ¼-inch in size. You should have about 1 cup of diced onion.
- Wash the red bell pepper, then cut off the top and remove the seeds and white membranes.
- Cut the pepper into thin strips, then across into small, even dice about ¼-inch in size. You should have about ¾ cup of diced pepper.
- Peel the garlic cloves and mince them finely using your knife or a garlic press.
- Check that your ham is finely diced into small, even pieces about ¼-inch in size. If not, dice it further.
- Measure your shredded cheese and place it in a bowl ready to use.
Cook the vegetable base
- Place your large skillet on the stove and turn the heat to medium.
- Add 2 tablespoons of olive oil and wait about 30 seconds for it to warm up. You’ll know it’s ready when the oil moves easily around the pan but isn’t smoking.
- Add the diced onions to the skillet. Using a spatula or wooden spoon, stir them occasionally so they cook evenly.
- After 2-3 minutes, the onions will begin to soften and become slightly translucent. At this point, add the diced red bell pepper.
- Continue cooking and stirring for another 2 minutes, until the peppers also begin to soften.
- Add the minced garlic and stir continuously for 30 seconds. Be careful not to let the garlic burn, as it will become bitter.
- As soon as you smell the garlic’s fragrance, turn off the heat. The vegetables will continue cooking from the residual heat.
- Let the vegetable mixture cool for 5 minutes, stirring occasionally to help release heat.
Complete the ham and cheese empanada filling
- While the vegetables are cooling, take out a large mixing bowl.
- Measure and add all your dried spices to the bowl: 1 teaspoon dried oregano, ½ teaspoon ground cumin, and ¼ teaspoon black pepper.
- Add the diced ham to the bowl.
- Add the shredded cheese to the bowl.
- Once the vegetable mixture has cooled for 5 minutes (it should still be warm but not hot), add it to the bowl with the other ingredients.
- Using a large spoon or spatula, mix everything together thoroughly. Make sure the spices, vegetables, ham, and cheese are evenly distributed throughout the mixture.
- Take a small taste of the filling to check the seasoning. If needed, add more black pepper or oregano according to your preference.

Assembly Steps

Prepare your egg wash
- Take out a small bowl and crack one egg into it.
- Add 1 tablespoon of water to the egg.
- Using a fork or small whisk, beat the egg and water together until well combined and slightly frothy. This is your egg wash.
- Set the egg wash within reach of your empanada assembly area.
- Have your pastry brush ready beside it.
Set up your assembly station
- Arrange your workspace with all components in order: empanada discs, filling mixture, fork for crimping, and egg wash with brush.
- Keep one of your prepared baking sheets nearby to place the completed empanadas.
- If your empanada discs are sticking together, carefully separate them. If they tear, press the dough back together with your fingers.
- Have a small glass of water nearby for moistening your fingers if the dough gets too dry or sticky.
Fill each ham and cheese empanada disc
- Take one empanada disc and place it flat on your clean work surface.
- Using a tablespoon measure, scoop exactly 2 tablespoons of the ham and cheese filling.
- Place the filling in the center of the disc, making sure to leave at least ¾-inch border of dough all around the edge.
- Beginner’s tip: For your first few empanadas, err on the side of less filling rather than more. Once you get the hang of folding, you can adjust the amount.
- Gently press down on the filling with the back of your spoon to flatten it slightly, still keeping it in the center.
Fold and seal each empanada
- Pick up the disc with the filling by lifting the edge closest to you.
- Fold it over the filling toward the opposite edge, forming a half-moon shape.
- Align the edges carefully. If the dough stretches or tears, gently press it back together.
- Using your fingertips, press down lightly along the curved edge to create an initial seal.
- Take your fork and press the tines firmly all along the edge, creating a decorative crimped pattern. Press firmly enough to seal the dough, but not so hard that you pierce through it.
- If the dough sticks to the fork, lightly dip the fork in flour between crimps.
- If the edges aren’t sealing well, moisten your fingertip with water and run it along the inside of the edge before crimping again.
- Check the entire sealed edge for any gaps where filling could leak out.
Apply egg wash and prepare for baking
- Once you’ve sealed the empanada, place it on the prepared baking sheet.
- Leave at least 1 inch of space between each empanada to allow for expansion during baking.
- Continue filling and sealing empanadas until you’ve used all 16 discs, placing them on the baking sheets as you go.
- When all empanadas are on the baking sheets, take your pastry brush and dip it in the egg wash.
- Brush the top of each empanada with a thin, even layer of egg wash. Be sure to cover the entire surface for even browning.
- Using the tines of a fork, gently poke 2-3 small holes in the top of each empanada. These vent holes will allow steam to escape during baking and prevent the empanadas from bursting open.
- Beginner’s tip: If you accidentally poke through to the baking sheet, don’t worry. Just make another hole nearby.

Baking Phase

Bake your ham and cheese empanadas
- Make sure your oven has fully preheated to 375°F (190°C).
- Carefully place the baking sheets in the oven, one on the middle rack and one on the lower rack if baking both sheets at once.
- Set a timer for 10 minutes.
- After 10 minutes, rotate the baking sheets (move the top one to the bottom and vice versa) and also turn each sheet 180 degrees. This ensures even baking.
- Reset the timer for another 8-12 minutes.
- Watch the empanadas closely during the final few minutes. They are done when they’re a deep golden brown color.
- Visual cues for doneness: Look for these signs to know your empanadas are perfectly baked:
  - The crust should be a rich golden brown, not pale.
  - You may see small bubbles of filling occasionally coming from the vent holes.
  - The bottoms should be browned but not burned (you can carefully lift one with a spatula to check).
- If some empanadas are browning faster than others, you can remove them individually as they finish.

Cooling and Serving

Cool your empanadas properly
- When the empanadas are done, carefully remove the baking sheets from the oven and place them on heat-safe surfaces.
- Let the empanadas rest on the baking sheets for 5 minutes. This allows the filling to set slightly and makes them easier to move.
- After 5 minutes, use a spatula to gently transfer each empanada to a wire cooling rack.
- Placing them on a rack prevents the bottoms from becoming soggy from condensation that forms when hot food sits on a flat surface.
- Allow the empanadas to cool for at least 10 minutes before serving. The filling inside will be extremely hot right out of the oven.
- Beginner’s warning: Test the temperature of the first empanada before biting into it to avoid burning your mouth.
Serve your ham and cheese empanadas
- Once cooled to a safe temperature, arrange your ham and cheese empanadas on a serving platter.
- For a casual meal, you can serve them directly from the cooling rack.
- These empanadas are delicious on their own, but you can also serve them with dipping sauces such as:
  - Chimichurri sauce
  - Salsa (mild or spicy)
  - Sour cream
  - Guacamole
- Garnish the platter with fresh herbs like cilantro or parsley for a pop of color.
- Serve 3-4 empanadas per person as a main course, or 1-2 as an appetizer.

If you enjoy the combination of ham and cheese in these empanadas, you might also like our ham and cheese sticks recipe for another easy appetizer option.

Troubleshooting Your Ham and Cheese Empanadas

Problem: Empanadas leaking while baking

Solution: You may have overfilled them or not sealed the edges properly. Make sure to crimp edges firmly with a fork and don’t exceed 2 tablespoons of filling per empanada.
Prevention: Before baking, double-check all empanadas for any small openings along the crimped edge and press them closed.

Problem: Dough tears when folding

Solution: Your dough might be too cold. Let it sit at room temperature for a few more minutes before handling.
Prevention: If you notice the dough becoming stiff again while working, cover the remaining discs with a slightly damp paper towel.

Problem: Filling spills out when trying to fold

Solution: You’re likely using too much filling. Reduce to 1½ tablespoons for your next empanada.
Prevention: Always place filling in the center, not spread across the disc, and flatten it slightly before folding.

Problem: Empanadas are pale, not golden

Solution: Make sure you applied egg wash thoroughly. You can also brush with more egg wash halfway through baking if needed.
Prevention: Check that your oven is fully preheated before baking, as a cooler oven won’t brown the pastry properly.

Problem: Empanadas are golden outside but doughy inside

Solution: Your oven temperature might be too high. Try reducing it by 25 degrees and baking a bit longer.
Prevention: Use an oven thermometer to verify your oven’s actual temperature.

Problem: Filling is dry

Solution: Add 2-3 tablespoons of tomato sauce or a splash of chicken broth to the filling mixture before assembling.
Prevention: Don’t overcook the vegetables, and make sure you have enough cheese to create moisture.

Variations & Substitutions for Ham and Cheese Empanadas

Flavor Variations

Spicy Ham and Cheese Empanadas
- Add 1 diced jalapeño and ¼ teaspoon cayenne pepper to the filling.
- Replace regular cheese with pepper jack for extra heat.
Italian Style Ham and Cheese Empanadas
- Substitute ham with Italian sausage (cooked and crumbled).
- Add 2 tablespoons of tomato paste and ½ teaspoon Italian seasoning.
- Use mozzarella and a touch of parmesan for the cheese.
Breakfast Ham and Cheese Empanadas
- Add 3 scrambled eggs to the filling.
- Include a few tablespoons of diced cooked potatoes.
- Serve with hot sauce or ketchup for dipping.
Cuban-Inspired Ham and Cheese Empanadas
- Add 2 tablespoons of diced dill pickles to the filling.
- Include 1 tablespoon of yellow mustard in the mix.
- Use Swiss cheese instead of cheddar.

Dietary Adaptations

Gluten-Free Ham and Cheese Empanadas:

Use gluten-free empanada dough or pie crust mix.
Ensure your ham is gluten-free (many commercial brands contain gluten).
Check that all spices and seasonings are certified gluten-free.

Lower Sodium Ham and Cheese Empanadas:

Use low-sodium ham and reduce added salt.
Increase herbs and spices for flavor without sodium.
Use a lower-sodium cheese variety.

Lighter Version Ham and Cheese Empanadas:

Use leaner ham (97% fat-free).
Replace half the regular cheese with reduced-fat cheese.
Bake on a non-stick surface without parchment to reduce oil.

For a unique twist, try pairing these empanadas with our ham and gnocchi recipe for a complete Latin-Italian fusion meal.

Storage & Reheating Ham and Cheese Empanadas

Storage Instructions

Refrigerator:

Allow empanadas to cool completely before storing (about 30 minutes).
Place cooled empanadas in an airtight container.
Place parchment paper between layers to prevent sticking.
Store in the refrigerator for up to 3 days.
Label the container with the date for reference.

Freezer (Unbaked):

Place assembled, unbaked empanadas on a baking sheet, making sure they don’t touch.
Put the entire baking sheet in the freezer until empanadas are solid (about 2 hours).
Transfer frozen empanadas to freezer-safe bags or containers.
Press out as much air as possible before sealing.
Label with the date and contents.
Store for up to 3 months.
Bake directly from frozen, adding 5-7 minutes to baking time.

Freezer (Baked):

Cool completely before freezing (at least 1 hour).
Wrap each empanada individually in plastic wrap.
Place wrapped empanadas in freezer bags.
Remove as much air as possible before sealing.
Label with date and contents.
Store for up to 2 months.

Reheating Methods

Oven (Best Method):

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Place refrigerated or thawed empanadas on the baking sheet.
Heat for 10-12 minutes until heated through.
If reheating from frozen, add 5-7 minutes to the heating time.
Tip: Cover with foil for the first half of reheating to prevent over-browning.

Microwave (Quick Method):

Place empanada on a microwave-safe plate.
Cover with a slightly damp paper towel to prevent drying out.
Heat for 30 seconds per empanada.
Check temperature and add 15-second intervals as needed.
Note: This method may make the crust less crispy, but it’s fast.

Air Fryer:

Preheat air fryer to 320°F (160°C).
Place empanadas in the basket in a single layer, not touching.
Heat for 3-4 minutes until warm and crispy.
Work in batches if reheating multiple empanadas.

Toaster Oven:

Preheat to 325°F (165°C).
Place on the toaster oven tray.
Heat for 5-7 minutes until warmed through.

Safety Notes & Tips for Ham and Cheese Empanadas

Food Safety

Ensure ham is properly cooked before using in filling.
Refrigerate the filling if not using immediately after preparation.
Do not leave assembled empanadas at room temperature for more than 2 hours.
Always wash hands thoroughly with soap and water after handling raw egg for the egg wash.
Use separate cutting boards for meat and vegetables.
Refrigerate leftovers within 2 hours of baking.
When reheating, ensure the internal temperature reaches at least 165°F (74°C).

Helpful Tips for Perfect Ham and Cheese Empanadas

Make ahead tip: Prepare the filling up to 2 days in advance and refrigerate in an airtight container until ready to assemble.
Evening preparation: Make the filling the night before, then assemble and bake the next day for a quick dinner.
Folding technique: For a tighter seal, fold the edge over itself while crimping, creating a rolled effect.
Even baking: Rotate baking sheets halfway through cooking for even browning. If using two sheets, swap their positions in the oven.
Consistent sizing: Use the same amount of filling for each empanada to ensure they cook at the same rate.
Freezer tip: If making for meal prep, double the recipe and freeze half for later use.
Kid-friendly adjustment: If making these for young children, let the empanadas cool longer before serving to prevent burns.
Serving suggestion: Create a dipping station with different sauces for a fun family dinner.
Portion control: Make mini-sized empanadas using a 3-inch circle cutter for appetizer portions.
Visual appeal: Sprinkle a little extra cheese on top of the egg wash before baking for an extra golden, textured look.

Happy cooking! These ham and cheese empanadas are sure to become a family favorite that everyone will request again and again.