Appetizers
Argentinian ham and cheese empanadas bring the vibrant flavors of Buenos Aires to your kitchen table with their flaky, golden crust and savory filling. 🌟 This recipe delivers the perfect balance of crispy edges and tender centers, wrapped in dough so delicate it practically melts in your mouth.
The secret lies in a well-seasoned filling—ham, cheese, and aromatic spices—that transforms simple ingredients into something truly special.
What sets these empanadas apart is the dough, which requires just a few pantry staples and a little patience. The key to achieving that signature flaky texture is a proper rest time and careful handling, ensuring each bite is as satisfying as the last.
Whether you're serving them as an appetizer or a hearty snack, these empanadas are sure to impress, with their rich, cheesy filling peeking through the crispy, golden-brown crust.
Once you master the dough and filling, the folding technique becomes second nature, resulting in perfectly shaped half-moons that bake or fry to perfection. The filling stays warm and gooey inside, while the crust achieves that irresistible crunch.
This recipe is designed to be both traditional and approachable, so you can enjoy the taste of Argentina without the fuss.
Pair your empanadas with a side of chimichurri or salsa criolla for an authentic dining experience. The bold flavors of these sauces complement the richness of the empanadas beautifully, making every bite even more enjoyable. Let's get started on creating these delicious, flaky bites that are perfect for any occasion.
Ingredients for argentinian ham and cheese empanadas
Twelve ingredients transform into golden, flaky empanadas with tender ham and Gruyère filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into small cubes |
| Ice Water 💧 | ½ cup | Chilled for crisp dough |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Fine Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Thinly Sliced Black Forest Ham 🥓 | 1 ½ lb | High-quality, no rind |
| Shredded Gruyère Cheese 🧀 | 2 cups | Freshly grated, full-fat |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Olive Oil 🫒 | 2 tbsp | For brushing dough |
| Cornstarch 🌾 | 1 tbsp | For dusting work surface |
The dough is where magic happens. Black Forest ham from the deli section—look for slices that are paper-thin and free of preservatives—makes all the difference. For the cheese, Gruyère from specialty shops delivers that nutty depth, but Emmental or sharp cheddar work in a pinch. The flour should be sifted first (I use a fine-mesh strainer) to avoid dense dough. Chill everything—butter, water, and egg—before mixing to prevent gluten development. King Arthur or Bob's Red Mill flour brands yield the best texture, but any high-protein all-purpose will do.
No fresh parsley? Dried parsley at half the amount works, though it lacks brightness. Running short on cumin? Smoked paprika at the same quantity gives a similar smoky note. For the ham, prosciutto or Serrano ham are excellent substitutes if you can find them. The dough can be made a day ahead—just wrap tightly in plastic and refrigerate. If you're frying, use peanut or vegetable oil with a high smoke point (350°F is ideal). For baking, an egg wash (1 egg + 1 tbsp water) brushed on top gives that golden sheen.
Keep dough wrapped in plastic in the fridge for up to 2 days or freeze for 3 months by wrapping tightly in foil. Filling ingredients stay fresh for 3 days in the fridge, but assemble empanadas just before baking or frying. Leftover empanadas reheat beautifully in a 350°F oven for 10-12 minutes—cover with foil to prevent drying. For extra crispiness, freeze unbaked empanadas on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 minutes to cooking time.
Why You'll Love This Recipe
- No-Rolling Required: The dough comes together with just flour, butter, ice water, and eggs—no stand mixer, no kneading, just a quick mix and fold. I swear, the cold butter cuts in faster than I can wipe flour off my counter.
- Melty Magic Inside: That crispy, flaky crust gives way to gooey ham and melted cheese—no fancy fillings, just the kind of simple combo that makes you reach for another one. The salt in the dough even makes the ham taste richer.
- Party in a Handful: These are my go-to for game days, potlucks, or lazy Sundays because they’re easy to grab and eat. No plates needed—just napkins and a smile. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: Flour, butter, eggs—these are pantry basics that won’t break the bank. I make a double batch, freeze half, and pull them out whenever I need a cheap, filling meal. Zero waste, all flavor.
Step-by-step instructions for argentinian ham and cheese empanadas
Here's how to craft pillowy, flaky empanadas with a perfectly balanced filling—every layer matters.
👨🍳 Step 1: Make the Flaky Dough
In a large bowl, combine the 4 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 cold butter creates those signature flaky layers.
Make a well in the center and add the 1 whole large egg and 0.5 cup ice water. Mix gently with a fork until the dough just comes together—don't overwork it. The dough should be cool to the touch and slightly sticky but not wet. If it's too dry, add 1 tsp ice water; if too sticky, add 1 tbsp flour. Shape into a disk, wrap in plastic, and chill for 30 minutes.
🥘 Step 2: Prepare the Spiced Filling
In a medium bowl, combine the 1.5 lb thinly sliced black forest ham, 2 cups shredded gruyère cheese, 0.25 cup fresh parsley, 0.5 tsp ground black pepper, and 0.5 tsp ground cumin. Mix gently with your hands until evenly distributed. The cumin adds subtle warmth that complements the salty ham and nutty cheese perfectly.
Taste the filling and adjust seasoning if needed—this is your last chance before sealing. The ham should be evenly distributed, and the cheese should be fully incorporated. Cover and set aside while you roll out the dough.
🍳 Step 3: Roll and Cut the Dough
On a lightly floured surface dusted with 1 tbsp cornstarch, roll the chilled dough to 1/8-inch thickness using a rolling pin. Keep the dough covered with a damp towel to prevent drying. Roll from the center outward, rotating the dough as you go for even thickness.
Cut circles using a 4-inch round cutter (or glass). You should get about 12 circles from the dough. Brush each circle lightly with 1 tbsp olive oil, dividing it evenly. This oil creates a barrier that prevents sticking when baking.
🥘 Step 4: Assemble and Fold the Empanadas
Place 1 tbsp filling in the center of each dough circle, leaving a 1-inch border. Fold the dough over the filling, pressing edges firmly to seal. Crimp using a fork or your fingers by pressing down along the edge. For extra security, brush the sealed edges with a little more olive oil—this helps create a golden, crisp finish.
Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between them. Cover with a clean kitchen towel and let rest for 15 minutes while you preheat the oven to 375°F. This resting period relaxes the dough and prevents cracking during baking.
🔥 Step 5: Bake to Golden Perfection
Bake the empanadas for 20-25 minutes until golden brown and puffed. Rotate the baking sheet halfway through for even browning. They're done when the edges are crisp and the filling is hot throughout—no need to worry about overcooking, as the cheese will continue melting while they rest.
Let cool for 5 minutes before serving. The filling should be hot and gooey inside, with a crisp, flaky exterior. Serve warm with a side of chimichurri or spicy mayo for dipping—each bite should deliver that perfect balance of salty ham, creamy cheese, and aromatic cumin.
Pro Tips For Making Argentinian Ham And Cheese Empanadas
- CHILL THE DOUGH BLOCK: Use a rolling pin to flatten the dough into a thick rectangle, wrap it tightly in plastic, and freeze for 20 minutes before cutting circles. This prevents the butter from melting and keeps the layers crisp—no more soggy bottoms or greasy fingers.
- SALT THE BUTTER: Mix the cold unsalted butter into the flour with an extra pinch of fine sea salt (about ¼ teaspoon) before adding ice water. Argentinian empanadas need that salty depth, and it cuts through the sweetness of the ham and cheese.
- PRESS, DON’T STRETCH: When filling the dough, fold the ham and cheese into a tight log, then press the edges with your fingers to seal—don’t stretch the dough or it’ll shrink while baking. A little water on the rim helps too, but don’t go overboard or the pastry will get gummy.
- BAKE IN BATCHES: Crowding the pan leads to uneven cooking. Bake empanadas in a single layer, spaced 1 inch apart, on the middle rack. If you’re short on time, bake the first batch until golden, then slide them to a wire rack while you load the second batch—no waiting around.
Health benefits of these flavors
Protein Powerhouse
Each empanada delivers a solid 15-20 grams of protein per serving, thanks to the combination of Black Forest ham and Gruyère cheese. This makes them a satisfying snack or appetizer that keeps you full for hours—ideal for parties or meal prep.
The high-quality protein supports muscle recovery and keeps energy levels stable, especially when paired with complex carbs like crusty bread or rice. 💪
Calcium-Rich Delight
The 2 cups of shredded Gruyère cheese in the filling provides about 30% of your daily calcium needs per batch. Calcium isn't just for bones—it also helps regulate muscle function and nerve signaling.
For those watching their calcium intake, this makes empanadas a surprisingly nutritious handheld treat. I always keep a block of Gruyère on hand for this very reason!
Iron Boost
The ham contributes 2-3mg of iron per serving, supporting healthy blood circulation and energy levels. While not a massive iron source, it adds up when combined with other iron-rich foods in your meal.
The cumin in the filling also enhances iron absorption, making this dish a smart choice for vegetarians looking to boost their iron intake through complementary foods.
Low-Carb Option
With just 15-20g net carbs per empanada (depending on dough thickness), these make a great low-carb option when you skip the traditional flour crust. For an even lighter version, I sometimes use almond flour in the dough—it reduces carbs by about 30% while adding a nice nutty flavor.
The ham and cheese filling remains unchanged, keeping the protein high and carbs minimal.
Vitamin B12 Source
The ham provides a significant dose of vitamin B12, essential for nerve function and red blood cell production. A single empanada contains about 10% of your daily B12 needs.
This is particularly valuable for those following vegetarian diets, as B12 is primarily found in animal products. The cheese adds extra B12 along with other B vitamins that support energy metabolism.
Portable Nutrition
One of my favorite things about these empanadas is how they pack nutrition into a portable, handheld format. The combination of protein, calcium, and iron makes them perfect for lunches, picnics, or even as a quick snack when you're on the go.
I often make a double batch and freeze them—just reheat in the oven for a warm, satisfying meal with minimal effort. 🌟
Nutrition facts
Frequently asked questions
Can I make the dough ahead of time?
Yes! The dough can be prepared up to 2 days ahead of baking. Wrap it tightly in plastic wrap and refrigerate. For longer storage, freeze the dough for up to 3 months—just thaw it in the fridge overnight before rolling. The filling, however, should be made fresh and combined with the dough just before baking to maintain its flavor and texture.
What's the best way to seal the empanadas?
Use a combination of folding and crimping for a secure seal. After folding the dough over the filling, press the edges firmly with your fingers or use a fork to create a decorative crimp. Brush the sealed edges with a little olive oil to help them crisp up during baking. This prevents leaks and ensures a golden finish.
Can I bake or fry these empanadas?
Both methods work! For baking, use 375°F for 20-25 minutes until golden brown. For frying, heat oil to 350°F and fry for 2-3 minutes per side until crispy. Baking is the healthier option, while frying gives a richer, crispier texture. Either way, let them rest for 5 minutes before serving to set the filling.
How do I prevent the filling from leaking? Leaks usually happen when the dough isn't sealed properly.
What's the best cheese substitute if I can't find Gruyère?
Gruyère's nutty flavor is key, but you can use Emmental, sharp cheddar, or even Parmesan for a similar effect. For a closer match, blend ½ cup Gruyère with 1 cup mozzarella. Avoid mild cheeses like Colby—they won't hold up well to the ham's saltiness. The filling should be moist but not wet to prevent soggy empanadas.