Ham, Cheese, and Onion Empanadas
Ingredients
- ½ Dough
- 1 cup unsalted butter
melted, slightly cooled, 1 stick
- 1 Tbsp. apple cider vinegar
- 6 Tbsp. kosher salt
- 1 cups all-purpose flour
plus more for surface
- 2 Filling and Assembly
- Tbsp. extra-virgin olive oil or unsalted butter
- 1 medium onions
chopped
- 14 Kosher salt
freshly ground pepper
- 1 Tbsp. dried oregano
- 1 oz. uncured slow-cooked ham
coarsely chopped
- lb. whole-milk
low-moisture mozzarella, cut into ½" pieces
- Tbsp. cornstarch
Directions
- 1
Mix butter, vinegar, salt, and 2 cups lukewarm water in a large bowl until well combined. Gradually add 6 cups flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- 2
Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Form into a disk, wrap in plastic, and chill until cold, at least 2 hours.
- 3
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
- 4
Heat olive oil in a large skillet over medium-high until shimmering. Cook onions, stirring occasionally, until golden and softened, 5–7 minutes. Season with salt and pepper; mix in oregano. Transfer to a large bowl and chill until cool enough to handle, about 20 minutes.
- 5
Add ham to chilled onions and toss to combine. Taste and season with salt and pepper.
- 6
Toss mozzarella and cornstarch in a medium bowl to coat (this will prevent the mozzarella from liquefying as the empanadas cook).
- 7
Divide dough into 6 pieces. Cover all but 1 piece with plastic wrap and keep chilled. Roll out dough to a rectangle about 15x10" and 1/16" thick. Using 4½" cutter, punch out 6 rounds. Roll out scraps to 1/16" thick to punch out another round or two.
- 8
Place about 1 Tbsp. ham mixture in the center of dough circle. Top with 1 or 2 pieces of cheese, breaking cheese up if needed. Using your fingers, brush water halfway around edge of each round. Fold dry side up and over filling to create a semicircle. Pinch edges to seal; crimp with your fingers. Transfer to a parchment–lined rimmed baking sheet. Chill while you repeat with remaining dough and filling. Chill empanadas at least 20 minutes before frying.
- 9
Pour vegetable oil into a large heavy pot or Dutch oven fitted with deep-fry thermometer to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches of about 5 at a time and adjusting heat to maintain oil temperature, fry empanadas, turning often, until deep golden brown, about 4 minutes total.
- 10
Transfer to a wire rack. Let cool slightly before serving.
- 11
Do Ahead: Onion mixture (without ham) can be cooked 2 days ahead. Transfer to an airtight container and keep chilled. Empanadas can be filled 2 days ahead. Cover and keep chilled.
Ham, Cheese, and Onion Empanadas
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Based on 13 ratings
Rating Breakdown
About this Recipe
Craving a bite-sized savory treat that's both comforting and satisfying? These Ham, Cheese, and Onion Empanadas deliver a perfect blend of rich flavors encased in a flaky, golden crust, making them an ideal snack or appetizer for any occasion.This recipe shines by combining classic, beloved ingredients that create a truly harmonious filling. The rich, savory notes of slow-cooked ham are balanced by the sweet, tender sautéed onions, all held together by creamy, melted whole-milk, low-moisture mozzarella. The secret to their delightful texture lies in a well-prepared dough, subtly enhanced with apple cider vinegar for tenderness.Each bite of these empanadas offers a delightful experience. You'll first encounter the inviting aroma of sweet caramelized onions mingling with the salty ham. The outer crust promises a tender, flaky texture that gives way to a warm, savory interior. Inside, the mozzarella melts beautifully, creating pockets of gooey cheese that intertwine with the finely chopped ham and soft, fragrant onions. The overall profile is savory, deeply satisfying, and wonderfully balanced, making these a comforting choice for any time of day.While the classic ham, cheese, and onion combination is a winner, you can easily adapt this recipe.- For a different protein, consider adding finely diced cooked chicken or crumbled chorizo in place of some or all of the ham.- To make these vegetarian, swap the ham for sautéed mushrooms, bell peppers, or even a mix of roasted root vegetables.- Experiment with other cheeses like provolone or Monterey Jack if mozzarella isn't on hand, keeping in mind that the low-moisture quality of mozzarella is key for a less watery filling.These Ham, Cheese, and Onion Empanadas are incredibly versatile, perfect for serving as a substantial appetizer at gatherings, a hearty afternoon snack, or even as part of a light lunch. They pair wonderfully with a simple green salad or a tangy dipping sauce.