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White oval platter of Short-Cut Sautéed Onion, Ham, and Cheese Empanadas with a teal checked napkin, small aqua plates, and glasses of beer.

Short-Cut Sautéed Onion, Ham, and Cheese Empanadas

This mini ham and cheese empanadas recipe is so easy, and these little savory hand pies are the perfect hand-held snack. They're reminiscent of the Hot Pockets I had growing up, but with a more sophisticated twist. Refrigerated pie crusts help cut down on prep time, and the delicious homemade filling couldn't be easier.
5 from 7 votes
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Course: Appetizer
Cuisine: American, Mexican
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 24 empanadas
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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.

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