Argentinian Ham and Cheese Empanadas Recipe: Flaky Layers With Savory Fillings

This Argentinian ham and cheese empanadas recipe delivers flaky, golden layers that encase a savory filling of diced ham and melted cheese.

The key to perfect empanadas lies in the dough—whether you choose traditional rolled dough or modern puff pastry—and the precise folding technique that creates those signature half-moon shapes. I’ve perfected this recipe over years of testing, ensuring every bite delivers a satisfying combination of crispy exterior and tender, cheesy filling.

The filling is where the magic happens: a mix of thinly sliced ham, melted mozzarella or provolone, and optional spices like paprika or garlic powder for depth.

The dough, whether homemade or store-bought, must be rolled thin enough to achieve that signature flaky texture while still holding its shape during baking. Traditional recipes often use a cornmeal dough, but modern variations leverage puff pastry for an extra-layers effect—both work beautifully.

What sets these empanadas apart is the balance of techniques: brushing the dough with egg wash before baking ensures a golden finish, while sealing the edges properly prevents filling from leaking.

Whether you bake or fry, the result is the same—crispy, savory pockets that disappear faster than you can say "¡Dale!" This recipe is perfect for game day, potlucks, or a cozy night in with friends.

Once you master the folding and baking, you’ll have a go-to appetizer that’s as impressive as it is delicious. The dough can be prepped ahead, and the filling comes together in minutes, making this a foolproof recipe for any occasion.

Let’s get started on creating empanadas that taste like a taste of Argentina in every bite.

Ingredients for argentinian ham and cheese empanadas

Twelve empanadas packed with flaky layers and melty cheese—no fancy skills needed.

The dough is everything. Puff pastry is my shortcut—Pepperidge Farm or Trader Joe's brands work perfectly. If you're feeling ambitious, homemade dough (flour, butter, ice water) gives that traditional texture. For the ham, grab the thinly sliced deli kind—the kind that sticks to itself when rolled up. Skip the pre-shredded cheese: block mozzarella and provolone shred finer and melt smoother. The spices? Just a whisper—garlic powder and smoked paprika add depth without overpowering.

No puff pastry? Store-bought pie crust works in a pinch (double-layer for flakiness). Ham too salty? Rinse slices briefly and pat dry. Cheese hater? Swap provolone for Gruyère or sharp cheddar. The egg wash is non-negotiable—beaten egg plus 1 tsp water brushes on like a dream. For extra crispiness, mix melted butter and olive oil for the final brush. And if you're nervous about folding, practice on scraps first—the crimp should be tight but not pinched shut.

Make the filling ahead—it keeps 2 days in the fridge. Dough can be prepped 1 day ahead and wrapped tightly. Freeze unassembled empanadas for 2 months (bake straight from frozen, add 5 mins). Once baked, they're best eaten fresh—but leftovers reheat beautifully in a 350°F oven for 10 mins. Store in an airtight container to keep that flaky magic intact.

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

Here's how to make these crispy, golden empanadas with layers so flaky they'll impress everyone.

In a large bowl, combine the 1.5 lb deli ham with the 1.5 cups mozzarella cheese and 1 cup provolone cheese. The ham should be cut into small, bite-sized pieces—about ¼-inch squares—so it cooks evenly and melts beautifully with the cheese.

Add the 1 tbsp garlic powder, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper to the bowl. Mix everything together with your hands or a fork until the cheese is evenly distributed and the seasonings cling to the ham. The filling should look moist but not wet—if it feels too dry, add a few extra spoonfuls of shredded cheese to help bind it during baking.

Set the filling aside while you prep the dough. This step is where the flavor magic happens, so don't rush it. The spices will infuse into the ham and cheese, giving each bite that classic Argentinian warmth.

Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll out the 2 sheets puff pastry on a lightly floured surface—use the ½ cup all-purpose flour to keep the dough from sticking. Each sheet should be about ⅛-inch thick for even cooking.

Cut each sheet into 12 equal squares (about 4 inches per side). Place 1 tablespoon of filling in the center of each square, leaving about ½ inch of pastry around the edges. This spacing prevents overflow and ensures a neat seal.

Fold the pastry over the filling, pressing the edges firmly to seal. For a classic look, crimp the edges with a fork or your fingers. Brush the tops with a mixture of 1 whole egg beaten with 1 tbsp olive oil for that golden, flaky finish. Place the assembled empanadas on the prepared baking sheets, about 1 inch apart to allow for expansion.

Bake the empanadas for 20-25 minutes until they're deep golden brown and puffed slightly at the edges. The pastry should feel crispy when pressed gently—this is your cue that the filling is hot and bubbly inside.

Here's the thing—don't overbake. You want the cheese to melt completely but still be gooey in the center. If the edges brown too quickly, tent the baking sheet with foil to prevent burning while the centers finish cooking.

Once out of the oven, let the empanadas rest for 5 minutes before serving. This resting time helps the filling set slightly, making them easier to handle and preventing cheese from oozing out when you cut in.

Serve the empanadas warm, straight from the oven, with a side of melted butter for dipping. The contrast of the crispy, flaky pastry with the creamy, savory filling is what makes these empanadas irresistible.

If you're feeling fancy, pair them with a simple chimichurri sauce or a crisp green salad. The key to serving them right is timing—empanadas are best enjoyed fresh, while the pastry is still crisp and the cheese is melty inside.

Make-ahead tips for this dish

Prep Dough Ahead

Roll out your puff pastry sheets and cut them into squares up to 24 hours before baking. Wrap tightly in plastic wrap and refrigerate. This chills the butter layers, keeping them crisp during baking.

I like to label them with the number of empanadas per sheet—12 per sheet—so I don’t lose track. 🧊

Make Filling Early

The ham and cheese filling stays fresh in the fridge for 2 days if stored in an airtight container. Mix in the spices right before assembling, though, to keep the garlic powder and paprika from losing their punch.

I portion the filling into 1-tablespoon servings in a small bowl for easy assembly later.

Freeze Unbaked Empanadas

Assemble empanadas completely, then place them on a baking sheet lined with parchment. Freeze for 1 hour before transferring to a sealed freezer bag. Bake straight from frozen at 375°F for 30-35 minutes, adding 5 extra minutes to ensure the centers reach 165°F.

The extra time compensates for the cold start.

Reheat Leftovers

Store baked empanadas in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave for 20 seconds (covered with a damp paper towel).

For best texture, avoid the microwave if possible—it makes the pastry soggy. A quick oven refresh keeps them crispy and cheesy.

Double Batch for Parties

Make twice the dough and filling, then freeze half the assembled empanadas. Label each batch with the date—2 months max in the freezer. When ready to serve, bake both batches simultaneously on separate racks. This ensures you have warm, fresh empanadas without last-minute stress. 🎉

Transport Tips

Keep unbaked empanadas chilled in a cooler with ice packs if transporting to a party. Bake them in batches in the host’s oven—375°F for 20-25 minutes—so they stay warm and crispy.

For served empanadas, use a thermos-style container to maintain heat during transport. This keeps the cheese melty and the pastry crisp.

Frequently asked questions