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Empanada recipe

Wendy Crink Madden  | Published on 2/21/2021


Ham and Cheese Empanadas

Cole and Callista Giles

“Cole (15) and Calli (12) Giles love ham and cheese empanadas. Valerie stumbled across the recipe in a “Family Fun” magazine years ago and appreciated that they could be made in advance, even frozen, to make for a quick meal during the work week. Calli states “they are simple but delicious.” Now that both kids are starting to cook independently, Cole likes how easy these savory turnovers are to make. Both kids enjoy how quickly they can be heated up for lunch in between classes on remote school days or even as a snack after school.”

Ham and Cheese Empanadas 


2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons minced fresh parsley
8 ounces cooked ham, chopped
2 tablespoons bread crumbs
8 ounces mild cheddar, shredded
2 tablespoons sour cream or plain Greek yogurt
1 large egg, lightly beaten
Pinch of black pepper
1 package empanada wrappers (we highly recommend Goya brand)
Egg wash made from 1 large egg lightly beaten, combined with 1 tablespoon water


Preheat oven to 375 degrees.
In a skillet, heat the oil over medium heat. Add the onion and parsley and sauté until the onions softened. Allow to cool slightly then combine with all other ingredients in a bowl.
Roll out empanadas wrappers with a rolling pin. Divide filling amongst wrappers placing in center of each circle.
Fold dough circles in half, press & seal with a fork.
Brush egg wash on top of each empanada.
Bake at 375 degrees for 20 - 25 minutes, or until golden brown.