Argentinian Ham and Cheese Empanadas Recipe: Flaky Dough Wrapped in Savory Spice

This Argentinian ham and cheese empanadas recipe delivers flaky, golden crusts that shatter at the touch, encasing rich, savory fillings in every bite. ✨ The secret lies in a well-proportioned dough that balances butter and flour for that signature crispness, while the filling—ham, melted cheese, and aromatic spices—creates a harmony of textures and flavors that’s impossible to resist.

What sets these empanadas apart is the balance between tradition and simplicity. While authentic versions often require hours of resting, this method streamlines the process without sacrificing quality, ensuring you can have dinner on the table in under an hour.

The dough is rolled thin for maximum crispiness, while the filling stays tender and flavorful, thanks to a touch of olive oil and a sprinkle of paprika.

By the time you bite into one, you’ll experience the perfect contrast: a flaky, buttery crust gives way to creamy cheese and savory ham, all wrapped in a fold so precise it looks like it came from a Buenos Aires bakery.

The aroma alone—warm, spiced, and irresistibly cheesy—will have everyone at the table asking for seconds.

Whether you’re serving them as appetizers at a gathering or enjoying them as a satisfying meal, these empanadas are versatile enough to fit any occasion. The best part? They freeze beautifully, so you can make a batch ahead and enjoy them whenever the craving strikes. Let’s get started!

Ingredients for argentinian ham and cheese empanadas

Buttery dough meets savory ham and melty cheese in this flaky empanada masterpiece.

The dough is where the magic happens—cold butter is non-negotiable for that signature flakiness. Grab European-style butter from Whole Foods or Trader Joe's if you want extra richness, but any good brand works. Keep everything chilled until rolling—warm dough gets sticky fast. For the ham, Black Forest or Serrano slices add authentic flavor, but any deli ham in thin slices will do. The mozzarella? Freshly shredded (the pre-shredded kind gets gummy) or buy a block and grate it yourself—it makes all the difference.

No smoked paprika? Regular paprika plus a pinch of cayenne works in a pinch. Short on parsley? Fresh cilantro or basil gives a nice twist. The olive oil in the filling keeps things tender—don’t skip it. For the dough, if you’re short on butter, cold shortening (like Crisco) can help with crispiness, though it won’t taste as good. Need to make ahead? Shape the empanadas, freeze on a tray, then transfer to a bag—they’ll keep for 3 months this way. The lemon juice brightens everything up, so use freshly squeezed if you can.

Once baked, these stay crispy for about 2 days at room temperature if stored in an airtight container. For longer storage, freeze unbaked empanadas on a tray first—prevents sticking. Reheat from frozen at 375°F for 15-20 minutes until golden. The dough freezes beautifully too, so you can prep it ahead and save time later. Leftovers? Reheat in a skillet for that fresh-from-the-oven crunch.

Step-by-step instructions for Argentinian ham and cheese empanadas

Here's how to achieve that signature flaky, golden crust while keeping the filling juicy and flavorful.

In a large bowl, combine the 3 cups all-purpose flour with the 0.5 tsp salt. Cut in the 0.75 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates the flaky layers we're after.

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—it should be slightly sticky but not wet. Turn it out onto a lightly floured surface and knead just until smooth, about 3-4 minutes. This minimal kneading prevents tough dough.

In a medium bowl, combine the 1 lb thinly sliced deli ham, 1.5 cups shredded mozzarella cheese, 0.5 tsp ground black pepper, 0.5 tsp smoked paprika, and 0.25 tsp garlic powder. In a small bowl, whisk together the 1 tbsp extra-virgin olive oil and 1 tbsp lemon juice. Drizzle this over the filling and toss gently to distribute. The lemon brightens the ham while the olive oil adds richness.

Taste the filling and adjust seasoning if needed—Argentinian empanadas should be bold but balanced. I like to add a pinch more smoked paprika here for that signature depth. Let the filling sit while you roll out the dough.

Divide the dough into 4 equal portions (about 8 oz each) and wrap each in plastic wrap. Roll one portion between two sheets of parchment paper to 1/8-inch thickness using a rolling pin. Keep the others wrapped to prevent drying. The paper prevents sticking and helps with even thickness.

Cut the rolled dough into 6-inch circles using a round cutter or glass. You should get 6 circles per portion—enough for 24 empanadas total. Place the cut circles on a floured surface and keep them covered with a damp towel while you work. This prevents them from drying out before filling.

Place 1 tablespoon of the ham-cheese filling onto the center of each dough circle. Fold the dough in half over the filling, pressing the edges firmly to seal. Then fold the top and bottom edges inward to form a half-moon shape. Press the edges together with your fingers to create a tight seal—this prevents filling from leaking during baking.

For extra security, I brush the sealed edges with a tiny bit of water and press again. This creates a stronger bond. Place the assembled empanadas on a parchment-lined baking sheet, leaving 1 inch between each. The extra space prevents them from sticking together during baking.

Preheat your oven to 375°F. Brush the tops of the empanadas with a little water or beaten egg wash for a golden finish. Bake for 20-25 minutes until the crust is deep golden brown and the filling is bubbling hot. Rotate the tray halfway through for even baking.

Here's the thing—don't overbake. The empanadas should be golden but still slightly soft to the touch. If they brown too quickly, tent with foil to prevent burning. Let them rest for 5 minutes before serving—the filling will be hot and the crust will firm up slightly. Garnish with 0.25 cup finely chopped fresh parsley just before serving for that restaurant-quality touch.

Best sauces and condiments for this argentinian ham and cheese empanadas

Classic Chimichurri

This vibrant Argentine herb sauce is a must for empanadas—it cuts through the richness of ham and cheese beautifully.

Blend 1 cup fresh parsley, 0.25 cup fresh cilantro, 3 garlic cloves, 3 tbsp red wine vinegar, 0.5 cup extra-virgin olive oil, 0.5 tsp red pepper flakes, and 1 tsp salt until chunky.

Let it sit for 10 minutes before serving to let flavors meld. Drizzle over warm empanadas or serve on the side for dipping. 🌿

Spicy Salsa Criolla

A tangy tomato-onion relish that adds freshness and heat. Dice 2 medium tomatoes and 1 small red onion, then mix with 0.25 cup chopped fresh cilantro, 0.5 tsp red pepper flakes, 2 tbsp red wine vinegar, and 1 tsp salt.

Let it sit for 30 minutes to develop flavor. This salsa pairs perfectly with empanadas, especially if you prefer a lighter option than chimichurri. 🌶️

Garlic Aioli

For a creamy contrast, whip 0.5 cup mayonnaise, 1 tbsp lemon juice, 1 minced garlic clove, 0.25 tsp salt, and 0.125 tsp black pepper until smooth. Add 1 tbsp chopped fresh parsley for color.

This aioli adds richness without overpowering the empanadas' flavors. Serve as a dip or spread on the crust before baking for extra decadence. 🧄

Sweet Onion Jam

Caramelized onions add a sweet, jammy depth that balances the savory filling. Sauté 2 large onions, thinly sliced, in 2 tbsp butter over low heat for 45-60 minutes until golden and jam-like. Stir in 1 tbsp balsamic vinegar at the end.

Spread a thin layer on empanada dough before folding or serve as a side for dipping. This takes empanadas to the next level with its complex sweetness. 🍯

Creamy White Wine Sauce

For a restaurant-worthy touch, make a quick white wine reduction. Sauté 2 tbsp butter and 2 minced shallots until soft, then deglaze with 0.5 cup dry white wine. Reduce by half, then stir in 0.5 cup heavy cream and 0.25 cup grated Parmesan.

Finish with 1 tbsp chopped parsley. This sauce elevates empanadas as a main dish, especially when drizzled over a platter. 🍷

Frequently asked questions