Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
2 ¼ teaspoons (10 g) active dry yeast
1 cup (250 ml) warm milk
4 tablespoons (60 g) melted butter
1 large egg
For the Filling
9 oz (250 g) ham, finely chopped or diced
9 oz (250 g) shredded cheese that melts well, such as mozzarella, Oaxaca, or Monterey Jack
For Brushing — Optional
1 egg, beaten
For Frying
Vegetable oil, enough for deep-frying
👩🍳 Instructions
- Activate the Yeast
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until foamy. - Make the Dough
In a large bowl, combine the flour and salt. Add the egg, melted butter, and activated yeast mixture.
Mix until a dough begins to form. - Knead
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size. - Prepare the Filling
Mix the chopped ham and shredded cheese together.
For the best cheese pull, use a cheese that melts well, such as mozzarella, Oaxaca, or Monterey Jack. - Shape the Empanadas
Divide the dough into 10–12 equal portions and roll each piece into a ball.
Roll each ball into a thin circle.
Place a generous spoonful of the ham and cheese filling in the center, leaving some space around the edges.
Fold the dough over the filling to form a half-moon. Press the edges firmly with a fork to seal. - Rest
Place the empanadas on a tray and let them rest for 15–20 minutes. - Fry
Heat enough vegetable oil in a deep pan over medium heat.
Carefully fry the empanadas in batches until golden brown and crispy on both sides.
Transfer them to a paper towel-lined plate to drain excess oil.
🔥 Oven-Baked Option
Prefer to bake them?
Place the empanadas on a lined baking sheet and brush them with beaten egg.
Bake at 350°F (180°C) for 20–25 minutes, or until golden brown.
😍 Serve & Enjoy!