These sautéed onion, ham, and cheese empanadas are the perfect almost-homemade snack. Using refrigerated pie crust dough instead of homemade pastry cuts down on prep time, and baking instead of frying prevents the need to heat up a big pot of oil.
Also, the delicious filling is simple--it's just cream cheese, Cheddar cheese, diced ham, and sweet sautéed onions plus some seasonings. And, if you grew up eating Hot Pockets like I did, then these may remind you of those--but with a more sophisticated spin.
Recently, I had a craving for empanadas when I was reminded of a trip Chris and I took to Puerto Rico a couple of summers ago. He was teaching a May-mester class, and I came along to give a food tour of Old San Juan to the students. On one of our days off, Chris and I explored the old city and we stumbled upon a hole-in-the-wall bar, "Birra y Empanadas." Hence, as the name suggests, they serve cocktails and baked empanadas.
Behind the bar is case full of a variety of homemade baked empanadas from chicken and cheese, to beef, chorizo, vegetable, and more. Along with a mezcal cocktail, we ordered a variety of savory pastries, and ever since I haven't had a better empanada. The dough was buttery and flaky and the fillings were all delicious and perfectly spiced. We loved the place so much that we ended up going back the following night.
So, that memory inspired me to make these cheesy empanadas myself, but with my own short-cut spin. And, while these are not traditional empanadas, they are delicious and satisfy my craving until I can get back to San Juan for the real deal.
If you'd like to check out another empanada recipe, my friend Neyssa (who happens to come from a Cuban and Puerto Rican family) has a great one: Air Fryer Cheesy Beef Pastelillo. These little ground beef turnovers are filled with picadillo and cheese, and man are they delicious!
Or, if you're looking for more appetizer recipes, I've got 'em for you. If you're looking for an easy dip recipe, you'll love my Old El Paso Layered Taco Dip or Creamy Fried Dill Pickle Dip recipes. If you're in the mood for some unique nachos, then be sure to check out my Poke Nachos with Ahi Tuna--they're a favorite!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- refrigerated pie crusts
- diced onion
- salted butter
- kosher salt and freshly ground black pepper
- diced ham (I started with a boneless ham steak and finely chopped it)
- Cheddar cheese
- cream cheese
- Dijon mustard
- light brown sugar
- soy sauce
- egg yolk
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, unroll the pie crusts and cut into 24 circles using a 4-inch circle cookie cutter. (I re-rolled the dough 3 times to get 24 circles.) Refrigerate the dough while making the filling.
- Then, cook the chopped onion in the butter. Stir together the cream cheese, ham, Cheddar cheese, brown sugar, and soy sauce in a medium bowl until combined. Stir in the onion.
- Next, divide the filling evenly between the dough circles and place in the centers. Fold dough over to create a crescent shape. Place the dough onto parchment paper-lined baking sheets. Use the tines of a fork to seal the edges.
- Finally, whisk together the egg yolk and water. Brush the egg wash on top of the empanadas. Use the tip of a knife to create 3 slits in each as a vent. Bake at 425°F for 12 to 14 minutes or until the empanadas are golden brown.
Hint #1: It's important to wait to cut slits in the top of the dough to vent until after you brush the tops with egg wash. If you do it before, the egg wash will just seal the holes.
Hint #2: Be sure the dough is cold before you fill and fold. It helps prevent the filling from poking through. Don't worry if you need to pop it in and out of the fridge while shaping--it's well worth the effort and makes the process so much easier.
Substitutions
Here are some suggestions for ingredient swaps:
- Ham - instead of diced ham, use diced cooked chicken.
- Cheddar - try Swiss, Gruyère, provolone, or mozzarella cheese instead of Cheddar if you like.
- Vegetarian - make this vegetarian by adding chopped blanched broccoli. Just be sure to squeeze it dry so the dough doesn't get soggy during baking.
Variations
Need some more ideas for how to change up this recipe? I've got you covered:
- Spicy - stir in a little cayenne to the onions or serve with hot sauce for a spicy kick.
- Breakfast empanadas - reduce the ham by half and add a couple of scrambled eggs to the mix. Then the filling becomes breakfast-inspired!
- Pizza empanadas - instead of ham, use chopped pepperoni. Serve the baked empanadas with marinara sauce for dipping.
Equipment
Here's the equipment you'll need for this recipe:
- dry measuring cups
- cheese grater
- chef's knife
- measuring spoons
- 4-inch round cookie cutter
- small skillet
- rimmed baking sheets
- medium bowl
- small bowl
- pastry brush
Storage
Good news! These cheesy empanadas are great for storing in the fridge or freezer. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F oven and bake for about 5 to 10 minutes or until heated through.
To freeze leftovers, store in airtight container and freeze for up to 2 months. Thaw and then follow the reheat instructions above.
Tasty tip
This is a great way to use up leftover holiday ham.
Frequently asked questions
While both options are delicious, I prefer to bake my empanadas. They're a little on the healthier side. And, you don't have to heat up (and dispose of) a pot of hot oil. That's a win in my book!
I like to crimp the edges of the pastry dough with the tines of a fork. You can also moisten the edges of the dough before sealing as well if you like.
When I tested this recipe and I had leftovers, I ate them for breakfast. But honestly, you can eat these any time of day. They're especially great as an appetizer or snack.
I prefer to eat these empanadas hot--the cheesy filling is extra gooey and delicious.
They can be both! Serve with a simple side salad to make these a meal.
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🍽Get the recipe
Short-Cut Sautéed Onion, Ham, and Cheese Empanadas
Equipment
- dry measuring cups
- cheese grater
- chef's knife
- measuring spoons
- 4-inch round cookie cutter
- small skillet
- rimmed baking sheets
- medium bowl
- small bowl
- pastry brush
Ingredients
- 1 ½ (14.1-ounce) packages refrigerated pie crusts (3 crusts)
- 2 tablespoon salted butter
- ½ cup chopped yellow onion
- Kosher salt and freshly ground black pepper
- ½ (8-ounce) block cream cheese, softened
- 8 ounces finely diced ham (about 1 ½ cups)
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon Dijon mustard
- 2 teaspoon light brown sugar
- 1 teaspoon soy sauce
- 1 large egg yolk
- 1 teaspoon water
Instructions
- Unroll one of the pie crusts onto a lightly floured surface. Use a 4-inch round cutter to cut the dough into circles. Repeat with the remaining pie crusts. (I got 5 rounds per pie crust.) Combine the scraps and re-roll the dough ball until you get a total of 24 circles.
- Arrange the circles on a parchment paper-lined baking sheet and refrigerate while making the filling.
- Melt the butter in a small skillet over medium-high heat. Add the onion and season lightly with salt and pepper. Cook until the onion is tender, about 5 minutes. Remove from the heat.
- Add the cream cheese to a medium bowl and stir until smooth. Add the ham, Cheddar cheese, mustard, brown sugar, and soy sauce, stirring until combined. Fold in the cooked onions.
- Preheat the oven to 425°F. Line 2 rimmed baking sheets with parchment paper. Remove the pie dough circles from the refrigerator. Arrange the dough on a clean surface. Divide the ham mixture evenly between the dough circles, placing in the center of each circle.
- Fold the dough over the filling to create a crescent shape. Press the dough down to seal. Use the tines of a fork to press and seal and the edge of the empanada. Whisk together the egg yolk and water in a small bowl. Brush the egg wash all over the tops of the dough. Use the tip of a paring knife to cut 3 slits into each empanada.
- Bake the empanadas for 12 to 14 minutes or until the pastry is golden brown and flaky. Remove from the oven and serve.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cup for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Liz says
These are so delicious and made a fun lunch for my family!!! Thanks for sharing---I will make them again soon.
AshleyFreeman says
Hooray! They are a great option for lunch!
Nora says
Made them for breakfast and added eggs like you suggested! So good! Thanks!
AshleyFreeman says
Hooray! I'm so glad they were a hit!
nancy says
thanks for the easy empanadas recipes. everyone loved it and kept snacking on them!
AshleyFreeman says
Great! I'm so happy they were a hit!
Juyali says
This recipe is a winner! A lifesaver for my busy weeknights.
The filling was simple and flavorful, and the empanadas came together so quickly. Thanks for the easy and delish recipe!
AshleyFreeman says
Awesome! That's so great to hear!
Sonja says
I never had empanadas before, so your shortcut recipe was just the thing to get me hooked. The ham and cheese filling was just so delicious in the buttery crust. I'll try it with fried mushrooms instead of ham next time.
AshleyFreeman says
I love that vegetarian option! Let me know how they turn out!
Claudia Cristina Ciorteanu says
I tried this recipe, and it was delicious! These empanadas are a game-changer!
AshleyFreeman says
That's so great to hear! Thanks Claudia!
Juyali says
Who doesn't like a shortcut!? Sign me up! These were not only easy, but they stole the spotlight at our weekend get-together. Everyone loved them! Next time I'll take you up on the "Pizza empanadas" suggestion. Delish!
AshleyFreeman says
Love a shortcut!