Empanadas de Jamón y queso (ham and cheese empanada) is a type of baked or fried turnover filled with finely chopped ham and melted cheese, then sealed and cooked until golden.
Jump to
Popular across many Latin American countries, this variation is just as loved as the traditional beef empanada, and quicker to prepare.
In this Empanadas de jamón y queso recipe, we add a simple twist by seasoning the ham with dried oregano, which gives it a subtle herb flavor.
For the filling, we use a blend of cream cheese and low-moisture mozzarella-this combination makes the center creamy, melty, and full of flavor.
To save time, we use store-bought empanada dough-Goya is our preferred brand.
This recipe was inspired by my Corn Empanadas featured on the site and pairs perfectly with a delicious chipotle tomatillo salsa.
Ingredients You'll Need
- Cheese: I used low-moisture mozzarella, but you can substitute it with Monterey Jack if preferred.
- Cooked ham: Adds savory flavor and a hearty texture.
- Cream cheese: Makes the filling smooth, creamy, and rich.
- Black pepper: Adds a mild kick and depth of flavor.
- Dried oregano: Complements the ham with an earthy, herbal note.
- Empanada dough discs: For the dough, we recommend using Goya empanada discs, which are widely available in grocery stores. You can find them here on Goya's official website. If you prefer homemade, check out my empanada dough recipe.
- Neutral oil for frying: Used to fry the empanadas.
See the recipe card for quantities.
How to Make Empanadas de Jamón y Queso
Note: Full instructions are provided in the recipe card below.
1. Make the filling: In a bowl, combine mozzarella, ham, cream cheese, black pepper, and oregano until well mixed.
2. Prep the dough: Lightly stretch each thawed empanada disc with your hands or a rolling pin.
3. Add the filling: Place 2 heaping tablespoons of filling in the center of each disc.
4. Seal: Moisten the edge of one half with water, fold in half to form a half-moon, and press out any air.
5. Crimp: Seal the edges using a fork or make a repulgue by hand.
6. Heat the oil: In a deep pan, heat neutral oil to 350°F (175°C).
7. Fry: Cook the empanadas in batches for 4-6 minutes, flipping once, until golden brown.
8. Drain: Transfer to a paper towel-lined plate to remove excess oil.
Hint: Make sure to press out all the air when filling and sealing the Empanadas de jamón y queso. Trapped air can cause them to puff up, open, or leak during cooking.
Unmold and serve hot.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Store cooked Empanadas de jamón y queso in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven until the empanadas are crispy and heated through, about 8 minutes.
You can also use an air fryer to reheat quickly. Microwaving works in a pinch, but the crust will soften and lose its crispiness.
Make Ahead: Assemble the empanadas up to 1 day in advance. Place them on a parchment-lined tray, cover with plastic wrap, and refrigerate until ready to cook.
Freezing: I don't recommend freezing these; they're best enjoyed fresh.
Camila's Tips & Variations
- Seal with care: Press out any air before sealing to prevent empanadas from opening while frying. Crimp edges firmly with a fork or by hand.
- Cheese: I recommend using low-moisture cheese like mozzarella or finely chopped Monterey Jack to avoid soggy empanadas.
- Cream cheese: Make sure it's at room temperature for easier mixing and a smoother filling.
Frequently Asked Questions
What's the best cheese to use?
Low-moisture mozzarella is ideal because it melts well without making the filling watery. Monterey Jack is also a great option.
How do you remove air from empanadas before sealing?
After placing the filling in the center of the dough, gently press it down to flatten it slightly. When folding the empanada in half, start sealing from one end and slowly work your way to the other, pressing around the filling as you go.
How do I keep empanadas from opening while cooking?
Make sure to press out any air before sealing, and crimp the edges tightly with a fork or by hand. A good seal prevents the filling from leaking out during frying or baking.
Want More Inspiration?
Check out this guide to Latin American empanadas from Serious Eats for delicious variations and regional styles.
Pair with
You may also like
Recipe
Empanadas de Jamón y Queso
Ingredients
Filling:
- 320 g (about 11.29 oz) low-moisture mozzarella cheese , finely diced
- 160 g (about 5.3 oz) cooked ham , finely diced
- 226 g (8 oz) cream cheese , room temperature
- ¼ teaspoon black pepper (optional)
- 1 tablespoon dried oregano
- 20 store-bought or homemade empanada disks (5-inch round disks) thawed if frozen
Frying:
- Neutral oil (canola, sunflower, vegetable or peanut oil), enough for deep frying (2.5 to 3 inches deep)
Instructions
- In a large bowl, mix the mozzarella, ham, cream cheese, black pepper, and oregano until well combined.
- Lightly stretch each empanada disc with your hands or a rolling pin. Add about 2 heaping tablespoons of filling to the center.
- Moisten the edge of one half with water. Fold the disc in half to form a half-moon, pressing out any air, and seal the edges. Crimp with a fork or your fingers.
- Heat 2½ to 3 inches of oil in a deep saucepan to 350°F (175°C). Fry empanadas in batches for 4-6 minutes, flipping once, until golden brown. Drain on paper towels.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
