Short-Cut Sautéed Onion, Ham, and Cheese Empanadas

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.

this recipe

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!

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

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. 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.

2. 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.

3. 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.

4. 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.

Frequently asked questions

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.

See more guidelines at USDA.gov.