Uruguayan ham and cheese empanadas



  • 1.1 lb all-purpose flour
  • 1 tsp salt
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup water warm
  • 1 egg for brushing empanadas
  • 7 oz mozzarella cheese
  • 7 oz ham
  • 2 tbsp parmesan cheese
  • 1/2 cup butter (1 stick)
  • 2 eggs
  • 1/4 tsp black pepper


40 minutes
  • 1Mix flour and salt in a bowl.
  • 2Dice butter and mix everything with your hands, until dough is crumbly.
  • 3Little by little add the water until dough is smooth. You may need a little more or less than 3/4 cup.
  • 4Add ingredients to a bowl and mix well.
  • 5Preheat the oven to 350F (180C).
  • 6On a lightly floured work surface, roll out one third of the dough to 1/8-inch (0.3cm) thickness.
  • 7Using a 4.5-inch (12cm) round biscuit cutter, cut as many circles as you can out of the rolled dough.
  • 8Spoon about 1 tbsp of filling onto one half of each circle of dough.
  • 9Brush a little water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle.
  • 10Seal the empanadas by twisting the dough a little. You could also press the edges of the dough together with a fork.
  • 11Place them on a greased baking sheet.
  • 12Bake for 30-40 minutes, until empanadas are golden brown.
  • 13If you like, you can bake 2/3 of the time in the oven and then transfer to a charcoal grill to finish baking.
  • 14
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