🧾 Ingredients
For the Dough
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons (55 g) unsalted butter, melted
- 1 large egg
- ¾ cup (180 ml) warm water, approximately
- 1 tablespoon olive oil
For the Filling
- 8 oz (225 g) cooked ham, cut into small cubes
- 1½ cups (150 g) shredded mozzarella cheese
- ½ cup (60 g) shredded cheddar cheese
- 1 small onion, finely diced
- 1 tablespoon butter or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley
For Sealing
- 1 egg, beaten
- 1 tablespoon water
For Frying
- Vegetable oil, enough for deep frying
👩🍳 Instructions
1. Make the Dough
In a large bowl, combine the flour, salt, and sugar. Add the melted butter, egg, and olive oil.
Gradually add the warm water while mixing until a soft dough forms. Knead for about 5–7 minutes, until the dough becomes smooth and elastic.
Cover the dough and let it rest for 20–30 minutes.
2. Prepare the Filling
Heat the butter or olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until softened.
Add the diced ham, garlic powder, paprika, black pepper, and a little salt. Cook for another 2–3 minutes.
Remove from the heat and allow the mixture to cool slightly. Stir in the mozzarella, cheddar, and fresh parsley.
3. Shape the Empanadas
Divide the dough into approximately 12–14 equal pieces.
Roll each piece into a thin circle, about 5–6 inches (13–15 cm) wide.
Place a generous spoonful of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape.
Press the edges firmly together. Brush the edges lightly with the beaten egg mixture, then seal them with a fork to create the classic ridged edge.
4. Fry Until Golden
Heat the vegetable oil to approximately 350°F (175°C).
Carefully place the empanadas into the hot oil, working in small batches so you don’t overcrowd the pan.
Fry for about 2–3 minutes per side, or until beautifully golden brown and crispy.
Transfer to a wire rack or paper towels to drain excess oil.
5. Serve
Let them cool for a few minutes before serving. The filling will be hot and wonderfully cheesy inside.
Serve warm with ketchup, marinara sauce, ranch dressing, or your favorite dipping sauce.
⭐ Helpful Tips
- Don’t overfill the empanadas, or they may open while frying.
- Make sure the edges are sealed tightly before frying.
- Keep the oil around 350°F (175°C) for a crispy exterior without burning.
- If the oil is too hot, the outside can brown before the dough cooks properly.
- You can replace the ham with cooked ground beef, chicken, or another favorite filling.
- For extra cheesiness, add a little Monterey Jack or provolone.
- These are best served fresh and warm.
🥟 Crispy outside + gooey cheesy center = seriously irresistible!