These Ham & Cheese Empanadas are comfort food wrapped in golden, flaky pastry—perfect for a hearty snack, crowd-pleasing appetizer, or easy weeknight dinner. Each empanada is filled with savory diced ham and a generous scoop of thick, gooey cheddar cheese sauce that melts into every corner of the buttery dough.The real showstopper is the cheese sauce: a rich blend of sharp cheddar and milk, simmered until luxuriously smooth and creamy. It’s thick enough to hold its own inside the empanadas but melts beautifully as you bite into the warm pockets of flavor. Think of it as a molten cheddar center—perfectly balanced by the smoky saltiness of the ham.Serve these empanadas hot from the fryer. This recipe hits all the right notes: crispy, creamy, savory, and irresistibly cheesy.
Difficulty
Easy
Ingredients
- Ingredients Empanada Dough:
- 720g (4 ¾ Cup) All Purpose Flour
- 30g (4 Tbsp) Cornstarch
- 300g(1 ½ Cup) Lard
- 237g (1 Cup) Warm Water
- 60g (2 Egg Yolks) Egg Yolk
- 4 Quarts Canola Oil for Frying
- Ingredients Filling:
- 200g (2 ½ Cup) Grated White Cheddar
- 140g (⅝ Cup) Milk
- 5.7g (1 tsp) Sodium Citrate
- .8g (⅛ tsp) Sodium Hexametaphosphate
- 75g (⅓ Cup) Chopped Ham
- 75g (½ Cup) Blanched Spring Peas
Equipment
- Food Processor
- Small Sauce Pan
- Instant Read Thermometer
- Heavy Bottomed Medium Pot
- Whisk
- Slotted Spoon
- 7×7 Glass Baking Pan
- Rolling Pin or Tortilla Press
- Empanada Press
- Parchment Paper
Timing
Active Time: 45 Minutes Total Time: 24 Hours
Yield
20 Empanadas
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Create Empanada Dough
Add the all purpose flour and Cornstarch to food processor. Turn on the processor and while it’s running the lard a little at a time until combined.While it is still running pour the warm water and process for another 30 seconds until dough is formed.Put dough on your work station, roll into a mass and cut into twenty 50 gram balls.Using the rolling pin, flatten into a 5 inch disc and place between parchment paper. Store in a food saver bag and refrigerate until ready to use.
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Create Filling
Dry mix the Sodium Citrate and Sodium Hexametaphosphate.In the small saucepan add the milk and blend in the dry mix with the whisk for 30 seconds. Bring up to a simmer and hold at that temperature.Slowly add the grated cheese a little at a time, blending with the immersion blender until fully emulsified. Chef Note: you can use different cheeses as well as your favorite combinations of fillings.Add the ham and peas to the cheese sauce and combine with a rubber spatula.Pour the cheese sauce into a glass baking dish and set overnight in the refrigerator.
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Cook Empanadas
Remove empanada dough 2 hours before making empanadas. Add the vegetable oil to the medium heavy bottomed pot and heat to 375°F.To make the empanada, put one dough disc in the center of the empanada press and brush the rim of the disc with egg yolk where the press will crimp the dough.Fold the press forming the empanada and reserve in an air tight container with parchment paper in between until ready to fry.Fry empanadas for 3 to 3 ½ minutes.Using a slotted spoon, transfer to a paper towel lined plate and let rest for a few minutes before serving and enjoy!