Appetizers
Argentinian ham and cheese empanadas deliver the perfect balance of crispy, flaky pastry and rich, savory filling in every bite. The secret lies in a simple yet sturdy dough that bakes up golden and tender, while the ham and cheese filling develops a satisfying smoky-sweet flavor.
This recipe captures the essence of traditional empanadas, a beloved street food and home staple in Argentina, but with a method designed for home cooks.
The dough requires just four ingredients and minimal effort, yet it transforms into delicate, lacy layers that hold up beautifully to folding and baking. Inside, thinly sliced ham and melted cheese create a filling that's both hearty and elegant—simple yet deeply flavorful.
The key is keeping the filling dry enough to prevent soggy pastry while ensuring it's flavorful enough to stand on its own.
What you'll end up with is a batch of empanadas with a crispy, golden crust that gives way to tender, flaky layers, all cradling a filling that's rich with ham and melted cheese.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of textures and flavors. These empanadas are ideal for appetizers, game day snacks, or a satisfying main dish when served with a side salad or chimichurri sauce.
Whether you're making them for a crowd or keeping them simple for a weeknight dinner, this recipe delivers restaurant-quality results with minimal fuss. The best part? You can customize the filling with your favorite ingredients while maintaining that authentic empanada experience. Let's get started on creating these delicious handheld treats.
Ingredients for argentinian ham and cheese empanadas
Four dough ingredients, two filling stars—let's make empanadas that taste like Argentina.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled, not scooped |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into small cubes, chilled |
| Ice Water 💧 | ½ cup | Very cold for best texture |
| Fine Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Argentinian Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Deli-Sliced Black Forest Ham 🥓 | 1 ½ lb | Thinly sliced, about 1/4-inch thick |
| Shredded Gruyère Cheese 🧀 | 2 cups | Freshly grated, not pre-shredded |
| Large Egg 🥚 | 1 whole | For egg wash, beaten lightly |
| Milk 🥛 | 1 tbsp | For egg wash, any kind works |
| Olive Oil 🫒 | 1 tbsp | For brushing dough, not frying |
| Cornstarch 🌾 | 1 tbsp | For dusting work surface |
| Granulated Sugar 🍚 | 1 tsp | Optional for egg wash glaze |
The dough is where the magic happens. King Arthur flour or Bread flour gives that signature flakiness, but all-purpose works too if that's what you've got. The butter needs to stay cold—wrap it in parchment before adding to the flour. Trader Joe's sells pre-cubed butter perfect for this, or just ask your butcher to cut it for you. Black Forest ham is ideal (that smoky-sweet flavor), but any good deli ham in thin slices works. Gruyère is the cheese of choice—it melts beautifully and has that nutty depth, but sharp cheddar or Parmesan can stand in if you're in a pinch.
No black pepper? White pepper works too, though it'll change the color slightly. The egg wash is non-negotiable for that golden finish—beat the egg with milk and a pinch of sugar for extra shine. Olive oil is better than butter for brushing because it doesn't burn as easily. For the filling, keep it dry! Pat the ham slices with paper towels to remove excess moisture. If your cheese is pre-shredded, pulse it in a food processor to break up the anti-caking agents. Whole milk Gruyère is ideal, but any good melting cheese will work. Pro tip: make the dough first, then the filling—it gives you time to chill everything properly.
Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The filling can be prepped ahead too—just store it in an airtight container with a paper towel on top to absorb any moisture. For freezing empanadas, bake them first, then cool completely before storing in a single layer on a tray. Once frozen, transfer to a bag and they'll keep for 2 months. Reheat from frozen at 375°F for 10-15 minutes until crispy again. These reheat beautifully—perfect for game day or last-minute appetizers!
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter cut into the flour—it’s the secret to flaky layers without any fuss. No rolling pin acrobatics, no waiting for dough to rest for hours. Just pulse, knead lightly, and you’re done in minutes.
- Salty-Sweet Magic: That Argentinian black pepper? It’s not just seasoning—it’s the star. The salty, slightly smoky bite cuts through the sweet ham and melty cheese like a perfect balance. Honestly, I’ll take these over any generic ham and cheese sandwich.
- Party in a Bite: These are my go-to for game days, potlucks, or even a lazy Sunday. They freeze like champs, so I make a double batch and keep them on hand. Warm them up, and suddenly you’ve got a crowd-pleaser that feels fancy but costs less than takeout.
- Budget-Friendly Flex: Flour, butter, ham, cheese—these ingredients won’t break the bank. I make enough for a week’s worth of lunches, and the leftovers reheat beautifully. Between us? This is how I feed my family without stressing over groceries.
Step-by-step instructions for Argentinian ham and cheese empanadas
Here’s how to make golden, flaky empanadas that hold their shape while delivering that perfect balance of smoky ham and nutty Gruyère.
Make the Flaky Dough
In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp fine sea salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness in your empanadas.
Gradually add the 0.5 cup ice water, mixing just until the dough comes together. The dough should be slightly shaggy—don’t overwork it. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten, making rolling easier and preventing shrinking during baking.
Prepare the Filling
In a medium bowl, combine the 1.5 lb deli-sliced Black Forest ham (cut into small strips if needed) and 2 cups shredded Gruyère cheese. Add the 0.5 tsp Argentinian black pepper and mix gently. The filling should be moist but not wet—if it’s too dry, add a teaspoon of the milk to help bind it.
Taste the filling and adjust seasoning if needed. The ham’s smokiness pairs beautifully with the Gruyère’s nutty depth, so don’t overpower it with extra salt. This filling will be the star of your empanadas, so take a moment to appreciate its simplicity.
Roll and Cut the Dough
Lightly dust your work surface with 1 tbsp cornstarch to prevent sticking. Roll out the chilled dough to about 1/8-inch thickness—thinner than you might think for empanadas. Use a round cutter (about 5 inches in diameter) to cut out circles, re-rolling the scraps as needed. You should get about 12 empanada circles from this dough.
Place a generous spoonful of filling in the center of each circle, leaving a ½-inch border around the edges. Fold the dough over the filling, pressing the edges firmly to seal. Crimp with a fork or your fingers for a classic look. The key here is a tight seal—no leaks when baking!
Brush and Bake to Perfection
Preheat your oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, whisk together the 1 whole large egg, 1 tbsp milk, and 1 tsp granulated sugar (optional for a slight glaze). Brush this mixture lightly over the tops of the empanadas, leaving the edges dry for a crisp finish.
Bake for 20-25 minutes until the empanadas are deep golden brown and the cheese is bubbly. The filling should be hot but not boiling—this ensures the pastry stays crisp rather than soggy. If the bottoms brown too quickly, tent with foil to prevent burning.
Serve Warm and Enjoy
Let the empanadas cool for 5 minutes before serving—this prevents the filling from oozing out when you cut into them. Serve warm with a side of chimichurri or a simple green salad. The contrast of the flaky, buttery pastry with the rich, smoky filling is pure comfort food magic.
Pro tip: If you’re not serving them immediately, freeze the unbaked empanadas on a tray for 1 hour, then transfer to a bag. Bake straight from frozen, adding 5-10 extra minutes to the baking time. They’ll taste just as fresh!
Pro Tips For Making Argentinian Ham And Cheese Empanadas
- CHILL THE BUTTER: I learned this the hard way—when the butter warms up during mixing, the dough gets gummy and sticks to everything. Cut those butter cubes into tiny, even pieces (pea-sized), and keep them nestled in the flour while you work. If your kitchen’s warm, pop the bowl in the freezer for 5 minutes mid-knead.
- SALT THE FILLING FIRST: Skip seasoning the dough—it’s already got salt from the butter. Instead, toss your ham and cheese with a pinch of fine sea salt before folding it into the dough. This makes a real difference, especially if you’re using mild cheeses or low-sodium ham. (Yes, even if you’re impatient like me.)
- PRESS, DON’T ROLL: That rolling pin is tempting, but it flattens the dough unevenly, leading to crispy edges and soggy centers. Press the dough with your palms instead, rotating it slightly after every few presses. Aim for about ¼-inch thickness—thinner spots burn before the filling cooks through.
- FOLD FAST, SEAL TIGHT: The second you cut the dough, it starts drying out. Wet your fingers with ice water and run them along the edges before folding—this guarantees a tight seal. If the filling oozes out while shaping, pat it down gently and fold again. (Your future self will thank you when the empanadas hold their shape in the oven.)
Storing and reheating your argentinian ham and cheese empanadas
Fridge Storage Tips
Store your empanadas in an airtight container with parchment paper between layers to prevent sticking. They’ll keep fresh in the fridge for 3 days—the filling stays flavorful while the dough maintains its crisp texture when reheated.
I like using glass containers because they show off the golden crust beautifully. 💫
Freezer Prep Methods
For long-term storage, freeze unbaked empanadas on a tray for 1 hour to set, then transfer to a freezer bag with parchment between layers. This prevents them from sticking together.
They’ll keep for 2 months—just add 5-10 extra minutes to the baking time when reheating from frozen. Pro tip: Label your bags with the date!
Reheating Baked Empanadas
For best results, reheat in a 375°F oven for 10-15 minutes until the crust is crispy again. Place them on a baking sheet to avoid soggy bottoms. A quick air fryer method at 350°F for 5-6 minutes also works wonders—it crisps the exterior without drying out the filling. 🔥
Microwave Shortcut
When you’re in a hurry, use the microwave for 30-45 seconds on high power. Cover with a damp paper towel to retain moisture, then finish with 10 seconds uncovered to crisp the top.
This method works best for freshly baked empanadas—not ideal for frozen ones. The texture won’t be as crispy, but it’s perfect for a quick snack.
Filling Refresh Trick
If your empanadas have been stored for a few days, the filling might lose some moisture. Before reheating, sprinkle a pinch of Gruyère cheese on top—it’ll melt and refresh the flavor while adding that signature nutty depth.
A quick brush with olive oil before reheating also helps restore the golden finish. 🧀
Nutrition facts
Frequently asked questions
Can I make the dough ahead of time?
The dough keeps beautifully in the fridge for 3 days wrapped tightly in plastic. For longer storage, freeze it for up to 3 months between parchment paper. Chill or thaw completely before rolling—cold dough is much easier to handle and prevents shrinking when baking.
What if my empanadas leak filling when baking?
This usually happens when the seal isn't tight enough or the filling is too wet. Press the edges firmly with your fingers or a fork to create a strong seal, and pat the ham slices dry before assembling. For extra insurance, chill the filled empanadas for 30 minutes before baking to help the cheese set slightly.
Can I use puff pastry instead of homemade dough?
Yes! Puff pastry works wonderfully—it gives a lighter, flakier texture that pairs perfectly with the ham and cheese. Use 1 sheet of frozen puff pastry, thawed according to package instructions, and follow the same assembly steps. Bake at 375°F for 18-20 minutes until golden. The egg wash is still essential for that beautiful finish!
How do I make these empanadas extra crispy?
For maximum crispiness, bake them on a preheated 425°F baking sheet for 15-18 minutes instead of 375°F. Brush the tops with melted butter after baking for extra golden color, or finish them under the broiler for 1-2 minutes (watch closely to avoid burning). The key is a hot oven and dry filling—pat everything dry before assembling!
What are some good toppings or dips for these empanadas?
Classic choices include chimichurri sauce (parsley, garlic, olive oil, vinegar) or a spicy peppercorn aioli. For a sweet contrast, try a drizzle of honey or a sprinkle of smoked paprika. Serve with a side of sliced avocado or a simple tomato-onion salad to balance the richness.