Ham and Cheese empanadas are deep fried with caramelized onions and dipped in ranch for the ultimate finger food. With a flaky pastry and melty cheesy inside, you can't go wrong with this quick hot treat!
I've been into finger foods and apps quite a bit lately. I'm not sure if it's because I was sick over the superbowl and didn't get a chance to stuff my face with tons of wings, but between my crab rangoon egg rolls and bruschetta with mozzarella, fun finger foods is where it's at right.
These ham and cheese empanadas are really a delicious take on traditional empanadas. They filled with a mixture of ham, caramelized onions, mozzarella cheese, swiss cheese, a little mustard and mayo and packed in a flaky dough. I deep fried them for about 4-5 minutes, until they're nice and golden brown.
This recipe is ideal for quick breakfasts, a good party appetizer, or even a good way to use leftover ham from a holiday dinner.
What are empanadas?
An empanada is a pastry, akin to a turnover, popular in Latin America, that originated in Spain. The pastry is usually filled with a cheese and meat and wrapped with a flaky dough and fried or baked.
Key Ingredients
Empanada Discs - to keep this recipe short and simple, I used store bought empanadas discs. They can be found in the freezer section of your grocery store. If you want to make your own empanada dough from scratch. You can also use puff pastry dough instead, just be mindful of cooking time as puff pastry tends to cook a bit faster.
Ham - I used smoked ham that I simply cut into chunk sized pieces. Black forest ham, ham steak, is a really good option too.
Cheeses - a mixture of mozzarella and swiss gives these empanadas flavor and that melty gooey cheesy filling. So good.
Grain mustard - adding just a touch of mustard adds a ton of flavor and makes the empanadas taste like a fried ham and cheese sandwich. I used Noble Made's grain mustard
Onions - we're caramelizing onions to take this recipe from good to great. It takes about 25 minutes to get the onions nice and jammy, but trust me - it's soooo worth it.
How to make Ham and Cheese Empanadas
Start by caramelizing the onions - add olive oil to a skillet over medium heat and add sliced onions. Season with salt and cook for 5 minutes, until the onions begin to soften and become fragrant. Then add a ½ tbsp of sugar and 1 ½ cups of water to the pan and allow the water to cook off. The onions will be jammy and soft once the water has evaporated.
While the onions are cooking, cut ham into bite sized chunks and place in a large bowl along with shredded mozzarella and swiss cheese. Then add mayonnaise, mustard, red pepper flakes, garlic powder, and onion powder. Season with salt and black pepper to taste. Mix together.
Once onions are finished cooking, add to the cheese and ham mixture and toss together.
Add about 4 inches of oil to a large pot and warm over medium heat.
Remove the empanada discs from the wrapper and place on a lightly floured surface. Add about 1 heaping tablespoon of the filling mixture to one side of the dough then fold dough over the filling. Gently press the edges together with your finger, ensuring that none of the filling is coming out. Then press a fork into the edges to seal the empanada. Repeat until the filling is used completely.
Once the oil temperature reaches 360-380 degrees F, place 2-3 empanadas in the oil and fry for about 4-5 minutes, until golden brown.
Remove from the oil and place on a paper towel to drain any excess oil.
Helpful Tips
Don't let the empanada discs sit out at room temperature for too long. You want the dough to be slightly chilled so leave it the fridge until you're ready to use it.
Drain any excess liquid from the filling. Ideally, the filling should be moist but not wet. If you see any liquid collecting at the bottom of the bowl, carefully pour it out.
Avoid adding too much filling to prevent the empanadas from opening while frying.
I always say "everything in moderation". Empanadas are fried and filled with cheese, they aren't the healthiest food but they aren't the worst either.
Where do you buy empanada dough?
You can buy premade empanada discs at the grocery store in the freezer section.
Where did empanadas originate?
Empanadas are thought to have originated in Spain and Portugal.
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Ham and Cheese empanadas are deep fried with caramelized onions and dipped in ranch for the ultimate finger food. With a flaky pastry and melty cheesy inside, you can't go wrong with this quick hot treat!
Serving: 14
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Calories: 142kcal
Equipment
Large Pot
Mixing Bowl
Skillet
Ingredients
2Yellow Onions(sliced)
2tbspsOlive Oil
½tbspSugar
1 cupHam(cut into chunks)
1 ½cupMozzarella(shredded)
1cupSwiss Cheese(shredded)
⅓cupMayonnaise
2tbspsGrain Mustard
1tspGarlic Powder
½tspOnion Powder
½tspRed Pepper Flakes(optional)
14Empanada Discs
Directions
Start by caramelizing the onions - add olive oil to a skillet over medium heat and add sliced onions. Season with salt and cook for 5 minutes, until the onions begin to soften and become fragrant. Then add a ½ tbsp of sugar and 1 ½ cups of water to the pan and allow the water to cook off. The onions will be jammy and soft once the water has evaporated.
While the onions are cooking, cut ham into bite sized chunks and place in a large bowl along with shredded mozzarella and swiss cheese. Then add mayonnaise, mustard, red pepper flakes, garlic powder, and onion powder. Season with salt and black pepper to taste. Mix together.
Once onions are finished cooking, add to the cheese and ham mixture and toss together.Add about 4 inches of oil to a large pot and warm over medium heat.
Remove the empanada discs from the wrapper and place on a lightly floured surface. Add about 1 heaping tablespoon of the filling mixture to one side of the dough then fold dough over the filling. Gently press the edges together with your finger, ensuring that none of the filling is coming out. Then press a fork into the edges to seal the empanada. Repeat until the filling is used completely.
Once the oil temperature reaches 360-380 degrees F, place 2-3 empanadas in the oil and fry for about 4-5 minutes, until golden brown.
Remove from the oil and place on a paper towel to drain any excess oil.
Notes
Helpful Tips
Don't let the empanada discs sit out at room temperature for too long. You want the dough to be slightly chilled so leave it the fridge until you're ready to use it.
Drain any excess liquid from the filling. Ideally, the filling should be moist but not wet. If you see any liquid collecting at the bottom of the bowl, carefully pour it out.
Avoid adding too much filling to prevent the empanadas from opening while frying.
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