Ham & Cheese Empanadas

Mike Reid


For Dough: 

  • 500g plain flour
  • 190g cold unsalted butter, cut into cubes
  • ½ tsp salt
  • 60ml warm water
  • 1 egg, at room temperature and whisked

For Filling: 

  • 600g smoked ham, diced 
  • 200g mozzarella, diced 
  • 200g cheddar, diced 
  • 200g brown onion, diced 
  • 80g parmesan, grated 
  • ½ bunch oregano, picked and chopped 


  1. Using a food mixer, crumb the flour and butter together until it resembles breadcrumbs. Add the salt. Pour in the water and egg. Stir together until it forms a dough.
  2. Once it has come together into a ball, knead for 5 minutes.
  3. Cut the dough into 40g balls. Roll each piece out evenly into circles with a rolling pin. 
  4. For the filling, saute the onion until nice and golden. Leave to cool slightly, before mixing through your cheeses, ham and oregano. Fill 2 to 3 tbsp inside each disc and close. 
  5. Bake in the oven at 200* for about 12 to 15 minutes.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!