Appetizers
This Argentinian ham and cheese empanadas recipe delivers the perfect balance of flaky, golden layers and rich, savory filling that's become a staple in my kitchen.
The secret lies in a simple buttermilk dough that creates that signature crispy texture when baked, paired with a filling of thinly sliced jamón cocido, melted mozzarella, and fresh herbs that pack maximum flavor in every bite.
What sets these apart is the traditional technique of folding the dough precisely to create those iconic half-moon shapes, ensuring they hold their form while baking.
The dough requires just a few pantry staples—flour, butter, buttermilk, and a pinch of salt—making it accessible for home cooks while still achieving restaurant-quality results. The filling comes together in minutes with ingredients you likely already have on hand.
By the time they emerge from the oven, you'll have empanadas with a crisp, golden crust that shatters slightly with each bite, giving way to the warm, melty cheese and tender ham inside.
The aroma alone will have everyone gathering around your table, and the first bite delivers that satisfying combination of textures and flavors that makes these a crowd favorite.
Serve warm with a side of chimichurri or salsa criolla for the complete Argentinian experience. These empanadas are perfect for appetizers, game day snacks, or even a light lunch. Let's get started on making them!
Ingredients for argentinian ham and cheese empanadas
Buttery dough and savory filling—just twelve ingredients for golden, flaky empanadas everyone will crave.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Buttermilk 🥛 | 1 cup | Room temperature preferred |
| Large Eggs 🥚 | 1 whole | Room temperature for mixing |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Jamón Cocido 🥓 | 1 ½ lb | Thinly sliced, deli-style |
| Mozzarella Cheese 🧀 | 1 ½ cups | Fresh, shredded or sliced |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Cilantro 🌿 | ¼ cup | Finely chopped, optional |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg Wash 🥚 | 1 whole | Beaten for golden finish |
| All-Purpose Flour 🌾 | ½ cup | For dusting work surface |
The flour and butter are your golden ticket for that signature flaky crust. King Arthur or Gold Medal flours work best—they handle the buttermilk without getting gummy. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos, but any cold, cubed butter will do. Jamón cocido is the star of the filling—look for pre-sliced packs at Latin markets or the deli counter. If you can't find it, high-quality ham like Black Forest works in a pinch. The mozzarella should be fresh, not shredded from a bag—shred it yourself for the best melt.
No jamón cocido? Prosciutto or thinly sliced roast beef will work, but the flavor won't be quite the same. Fresh herbs are ideal, but dried parsley and cilantro at half the amount will save you a trip to the store. For the garlic, mince it finely—you want it to disappear into the filling, not be noticeable. The dough can be made a day ahead and kept in the fridge, but bring it to room temperature before rolling. And trust me, don't skip the egg wash—it's what gives those empanadas that beautiful golden finish.
Once baked, these stay fresh for 2 days at room temperature wrapped in a clean towel. For longer storage, freeze them unbaked on a tray, then transfer to a bag—bake straight from frozen. They reheat beautifully in the oven at 350°F for 10-15 minutes. I always make a double batch—half for dinner, half for lunch the next day. Serve with chimichurri or salsa criolla for the full Argentinian experience.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by this buttermilk dough—it’s the same one I’ve made for years, and it never fails. Roll it out, fold it, and the butter layers melt into flaky perfection while you’re still slicing the ham.
- Ham-Cheese Magic: That salty, smoky ham with melted provolone? It’s a match made in heaven. The dough soaks up just enough flavor to make every bite feel like a little hug—especially when you take a bite still warm from the oven.
- Party in a Handful: These are my go-to for game day, potlucks, or even a lazy Sunday. No one cares if they’re not fancy; they’re just too good to skip. Plus, they reheat like a dream—crispy outside, gooey inside.
- Budget-Friendly Staples: Honestly, the ingredients won’t break the bank. Flour, butter, eggs—stuff you already have. And because they freeze so well, I make a double batch and thank myself later when I’m not scrambling for dinner.
Step-by-step instructions for Argentinian ham and cheese empanadas
Here's how to craft buttery, golden empanadas with layers so flaky they'll impress even first-timers.
Make the Flaky Dough with Cold Butter
In a large bowl, whisk together the 4 cups All-Purpose Flour and 1 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates those signature flaky layers.
Make a well in the center and pour in the 1 cup Buttermilk and 1 whole Large Eggs. Mix gently with a fork until just combined—don't overwork the dough. Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead just until smooth (about 2 minutes). Wrap tightly in plastic and refrigerate for 30 minutes to relax the gluten.
Prepare the Savory Filling
In a small bowl, combine the 1.5 lb Jamón Cocido (thinly sliced), 1.5 cups Mozzarella Cheese (shredded), 0.25 cup Fresh Parsley, 0.25 cup Fresh Cilantro, 3 cloves Garlic Cloves (minced), and a pinch of salt. Mix gently—you want the cheese to stay in chunks for texture. Set aside while you roll out the dough.
Here's the thing—this filling is simple but packed with flavor. The jamón cocido adds that classic Argentinian saltiness, while the fresh herbs brighten it up. Don't skip the minced garlic—it's what makes this filling truly sing.
Roll and Cut the Dough
Divide the chilled dough into 12 equal pieces (about 3 ounces each). On a lightly floured surface, roll each piece into a 6-inch circle, keeping the edges slightly thicker than the center. Dust with the 0.5 cup All-Purpose Flour as needed to prevent sticking.
Real talk: this is where most home cooks struggle. If your circles look uneven, don't stress—just adjust as you go. The key is keeping the dough cold so it doesn't shrink while rolling. Work quickly to maintain the cold temperature.
Assemble and Fold the Empanadas
Place 1 tablespoon of filling onto the center of each dough circle. Fold the dough over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges by pressing down along the folded edge—this creates that classic lacy pattern. Brush the tops with the 1 whole Egg Wash for a golden finish.
Don't skip the egg wash—it's what gives empanadas that beautiful golden color. If you notice any gaps in the seams, press them closed with your fingers before baking. The filling should stay contained while baking, so make those seals tight.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the empanadas on a parchment-lined baking sheet, leaving 1 inch between each. Bake for 20-25 minutes until the crusts are deep golden brown and the filling is bubbling hot. For extra crispiness, broil for 1-2 minutes at the end.
You'll know they're done when they smell incredible and the bottoms are golden brown. Let them cool for 5 minutes before serving—this prevents the filling from oozing out when you cut into them. Serve warm with chimichurri or a simple tomato sauce for dipping.
Pro Tips For Making Argentinian Ham And Cheese Empanadas
- Chill the Dough Twice: I learned this the hard way—skipping the second rest makes the dough tough as shoe leather. After mixing the butter into the flour (yes, even if it looks like wet sand), wrap the dough in plastic and refrigerate for 30 minutes. Then, roll it out and let the cut circles rest another 10 minutes on a floured tray before filling. The extra cold time keeps the butter from melting into a greasy mess when you bake them.
- Use Cold Ham Slices: This isn’t just about taste—it’s about texture. Warm ham gets mushy, and mushy ham = sad empanadas. Take your ham straight from the fridge, pat it dry with paper towels, and slice it thin—like 1/8-inch thick. If it’s too thick, the center won’t cook through while the edges burn. (And no, microwaving it to "soften" doesn’t count; you’ll regret it.)
- Brush Egg Wash Lightly: I used to drown these things in egg wash, thinking more = shinier. Wrong. A light brush with beaten egg (just enough to coat, not soak) gives you that golden crust without turning the dough into a soggy blanket. For extra crunch, mix a teaspoon of water into the egg wash—it browns faster and looks pro. (Pro tip from my abuela: use room-temperature eggs; they spread easier.)
- Pre-Bake the Dough Edges: This is the thing that matters most if you hate soggy bottoms. Before folding and sealing your empanadas, place the filled circles on a baking sheet and pop them in a 375°F (190°C) oven for 3–4 minutes. The edges will set just enough to hold the filling, and the dough won’t puff up like a balloon when you bake them again. (Yes, it’s an extra step, but your empanadas will stay together—no surprise leaks.)
Perfect pairings for argentinian ham and cheese empanadas
Chimichurri Sauce
No Argentinian empanadas are complete without chimichurri, that bright, herby sauce that cuts through the richness.
I make mine with 1 cup fresh parsley, ¼ cup fresh cilantro, 4 garlic cloves, 3 tbsp red wine vinegar, 1 tsp red pepper flakes, and ½ cup olive oil.
Pulse everything in a food processor until just combined—don't over-blend or it'll turn into pesto. Let it sit for 10 minutes before serving so the flavors meld. 🌿
Salsa Criolla
For a lighter option, try salsa criolla—a simple tomato-based sauce that's perfect for dipping. Dice 2 ripe tomatoes, ½ red onion, 1 jalapeño, and ½ cup cilantro, then toss with 2 tbsp lime juice and ½ tsp salt.
Let it sit for 15 minutes to let the flavors come together. The acidity balances the richness of the empanadas beautifully.
Wine Pairings
Malbec is the classic Argentinian choice, but don't overthink it—any medium-bodied red will work. I love Mendoza Malbec for its dark fruit and smooth finish, but Cabernet Sauvignon or even a Pinot Noir pairs well too.
For whites, a crisp Torrontés with its citrus notes complements the herby flavors perfectly. Avoid heavy, oaky whites—they'll overpower the dish.
Beer Pairings
A cold Argentinian lager like Quilmes or Isenbeck is my go-to—its clean, crisp profile lets the empanadas shine. For craft beer lovers, a Belgian witbier with its citrusy notes adds a fun contrast. Skip the heavy IPAs or stouts—they'll clash with the delicate flavors of the filling and crust.
Cheese Board Addition
Turn your empanadas into a full spread by adding a cheese board with Manchego, provolone, and blue cheese. The sharp, tangy flavors complement the empanadas' richness.
Add cured meats like chorizo or proscuitto for a heartier option. Serve with olives and crusty bread to soak up any extra chimichurri or salsa.
Dessert Pairings
End the meal with dulce de leche for dipping—its caramel-like sweetness contrasts perfectly with the savory empanadas. Serve with alfajores or churros for a full Argentinian dessert experience. If you want something lighter, try fresh fruit like mango or passionfruit to cleanse the palate.
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
The dough can be refrigerated for up to 2 days or frozen for 3 months before rolling. For best results, assemble the empanadas 1 day ahead and refrigerate them unbaked. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. The filling stays fresh and the dough maintains its flaky texture.
What's the best way to reheat leftover empanadas?
For crispy results, reheat in a 375°F oven for 10-15 minutes on a parchment-lined tray. To avoid sogginess, place them on a wire rack over a baking sheet. If you prefer stovetop, pan-fry in 1 tbsp olive oil over medium heat for 2-3 minutes per side until golden again. Microwaving works in a pinch but makes the crust rubbery.
Can I substitute jamón cocido with another meat?
Yes, but the flavor will differ slightly. Prosciutto or thinly sliced Black Forest ham work well for a similar salty profile. For a heartier option, try diced roast beef or chorizo. Avoid lean meats—they won't hold up as well during baking. If using chorizo, reduce the cheese slightly to balance the spice. The key is keeping the meat thinly sliced so it cooks evenly.
Why did my empanadas leak filling when baking?
This usually happens when the dough isn't properly sealed or the filling is too wet. First, ensure you're pressing the edges firmly together with a fork for a tight seal. If the cheese is melting too much, try using low-moisture mozzarella or adding 1 tbsp flour to the filling to absorb excess moisture. Bake at 375°F—higher temps can cause the cheese to overmelt before the dough sets.
What's the secret to extra-flaky crusts?
The cold butter is your best friend! Keep the butter cold and cubed when cutting it into the flour, and don't let the dough warm up before rolling. Work quickly and keep everything chilled. For extra flakiness, freeze the dough balls for 15 minutes before rolling. The contrast between cold butter and warm oven creates those signature layers. Also, brush the baked empanadas with melted butter while still hot for added crispiness.