Ham and cheese empanadas are the perfect handheld snack. Buttery, golden dough. Savory ham. Melted cheese. Baked, not fried. Perfect for lunchboxes, parties, or “I need a snack.” 30 minutes. They disappear fast.
Make Dough
Mix flour and salt. Cut in cold butter until crumbly. Whisk egg, water, and vinegar. Add to flour. Knead until just combined. Wrap and chill 30 minutes.
Make Filling
Mix ham, cheese, mayonnaise (if using), and green onions.
Assemble
Preheat oven to 375°F (190°C). Line baking sheet with parchment.
Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
Place 1-2 tablespoons of filling in center. Fold in half. Press edges with a fork to seal.
Egg Wash & Bake
Brush empanadas with beaten egg. Bake 20-25 minutes until golden brown.
Serve
Serve warm or at room temperature. Flaky, cheesy, gone.
Summary
Prep Time: 20 min + chill | Bake Time: 25 min | Total: 45 min + chill
Yield: 12 empanadas | Difficulty: Medium
Storage Notes
- Fridge: 4 days.
- Freeze uncooked: 3 months. Bake from frozen (add 5-7 minutes).
- Reheat cooked empanadas in oven or air fryer at 350°F for 8-10 minutes. Never microwave — pastry gets sad.
