Appetizers
Argentinian ham and cheese empanadas deliver flaky, golden layers that shatter at the first bite—each one a perfect balance of crispy dough and rich, savory filling. The secret lies in the dough, where lard or butter creates that signature tenderness, while a touch of vinegar keeps the texture light.
This recipe brings authentic Argentine flavors to your kitchen, with a filling so good you'll want to make a double batch. The dough starts with simple ingredients—flour, lard, and a splash of vinegar—but the technique makes all the difference.
Rolling it thin and folding it carefully ensures those iconic layers that separate great empanadas from good ones. The filling combines thinly sliced ham, melted cheese, and a hint of spices, all tucked inside before sealing with a precise fold.
By the time they come out of the oven, your empanadas will have a golden, crisp exterior and a filling so tender it melts in your mouth. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of textures and flavors.
Serve them warm with chimichurri or a fresh salsa criolla for dipping—this is comfort food at its finest, made even better when shared with friends. Let's get started on making these crowd-pleasing treats!
Ingredients for argentinian ham and cheese empanadas
Simple pantry staples transform into golden, flaky empanadas with this authentic recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Lard 🧈 | ½ cup | Chilled for flaky layers |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for richness |
| Ice Water 💧 | ½ cup | Chilled for crispness |
| White Vinegar 🍶 | 1 tbsp | For tender dough |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Thinly Sliced Black Forest Ham 🥓 | 1 lb | Or prosciutto for authenticity |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded preferred |
| Gruyère Cheese 🧀 | ½ cup | Shredded for nutty flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic filling |
| Ground Cumin 🌿 | ½ tsp | Toasted for warmth |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg 🥚 | 1 whole | Beaten for egg wash |
The dough is where the magic happens—lard and butter (chilled!) create those iconic layers. King Arthur Flour or Bob's Red Mill work best for sifting easily. If you can't find lard, cold butter alone works, but the texture won't be quite as tender. Roll the dough thin (about 1/8-inch) and keep it chilled between folds. The vinegar might seem odd, but it relaxes the gluten for that signature lightness. For the ham, Black Forest ham is my go-to—it's pre-sliced and sweet—but prosciutto adds extra authenticity if you're feeling fancy.
No lard? Substitute cold butter (same amount), but expect slightly less flakiness. Running short on mozzarella? Gruyère or provolone both melt beautifully—just add a splash of milk to help them blend. The cumin is key for that Argentine warmth, but if you're out, smoked paprika at half the amount works in a pinch. For the egg wash, olive oil gives a golden finish, but water or milk will still work. Pro tip: freeze any extras—they reheat like a dream! If you're making a big batch, double the dough recipe and freeze the wrapped discs for later.
Keep the dough wrapped in plastic in the fridge for up to 3 days, or freeze for 2 months—just thaw overnight before using. The filled empanadas can be prepped ahead and frozen on a tray before baking; bake straight from frozen (add 5-10 minutes). Once baked, they reheat best in a 350°F oven for 10 minutes—crispy outside, gooey inside every time. Store leftovers in an airtight container for 3 days, but honestly? They disappear faster than that.
Why You'll Love This Recipe
- No-Fuss Dough: The crust comes together in minutes—just flour, lard, butter, and ice water. No resting, no kneading, no stress. I’ve made these on lazy Sundays when I couldn’t even be bothered to measure properly, and they still held together.
- Melty Magic: That crispy golden edge with the buttery, pull-apart ham and melted cheese inside? It’s the kind of handheld snack that makes you forget you’re eating dinner. The vinegar in the dough keeps it tender, so every bite is pure satisfaction.
- Party in a Bite: Bring these to a potluck, game day, or even a last-minute dinner. They’re easy to freeze, reheat, or serve straight from the oven—no fancy plating needed. My in-laws think I’m a genius because I can feed a crowd without slaving away for hours.
- Budget-Friendly Feast: Lard and butter make the dough rich without breaking the bank, and ham and cheese stretch far. I’ve fed four hungry kids and a husband for under $10—plus, leftovers reheat like they’re fresh. Win.
Step-by-step instructions for Argentinian ham and cheese empanadas
Here's how to make empanadas with layers so flaky they'll impress anyone.
Make the Flaky Dough
In a large bowl, combine the 3 cups all-purpose flour and 1 teaspoon salt. Cut in the ½ cup lard and ½ cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized fat pieces. This creates the flaky texture we're after.
Add the 1 tablespoon white vinegar and mix until just combined. Slowly drizzle in the ½ cup ice water while stirring with a fork. The dough will come together when you can form a shaggy mass. Turn it out onto a lightly floured surface and knead gently just until smooth—about 10-12 strokes. Wrap tightly in plastic and refrigerate for 30 minutes.
Prepare the Filling
In a small bowl, combine the 2 cups shredded mozzarella cheese, ½ cup shredded gruyère cheese, ½ teaspoon ground cumin, and ¼ teaspoon ground black pepper. Set aside. In a separate pan, heat 1 tablespoon olive oil over medium heat and sauté the 2 minced garlic cloves for 30 seconds until fragrant.
Add the 1 pound thinly sliced Black Forest ham and cook for 2-3 minutes until warmed through. Remove from heat and let cool slightly. Combine with the cheese mixture and set aside. The filling should be warm but not hot when you add it to the dough.
Roll and Cut the Dough
Divide the chilled dough into 4 equal pieces (about 8 ounces each). Working with one piece at a time, roll it out on a floured surface into a 12-inch circle about ⅛-inch thick. Keep the remaining dough covered to prevent drying.
Cut the rolled dough into 8 equal wedges (like a pizza). Spoon about 2 tablespoons of the ham and cheese filling onto the wide end of each wedge. Fold the sides inward, then fold the top down to form a half-moon shape. Press the edges firmly with a fork to seal.
Bake to Golden Perfection
Preheat your oven to 375°F. Brush the empanadas with a beaten whole egg (just the egg, no yolk) for a golden finish. Place them on a parchment-lined baking sheet, seam-side down, about 1 inch apart. Bake for 20-25 minutes until the pastry is golden brown and puffed.
For extra crispiness, transfer to a wire rack and let cool for 5 minutes. Serve warm with a side of chimichurri or spicy mayo. The filling should be hot and melty inside, with a crisp, flaky exterior that shatters at every bite—just like authentic Argentinian empanadas.
Pro Tips For Making Argentinian Ham And Cheese Empanadas
- Chill the Dough Properly: I learned this the hard way—skipping the fridge makes rolling out the dough a nightmare. Wrap the dough in plastic and refrigerate for at least 30 minutes (yes, even if you're impatient like me). This firms it up so it doesn’t stick to your rolling pin or tear when you cut the circles.
- Mix Lard and Butter Cold: The dough needs fat to stay flaky, but if you melt the lard or butter first, you’ll end up with a dense, chewy mess. Cut the cold lard into small cubes and mix it into the flour with your fingers—this coats the flour evenly without turning the dough greasy. (Pro move: Use a food processor for speed, but pulse just until combined.)
- Don’t Overfill the Empanadas: I used to pack them like overstuffed sandwiches, and half the filling would ooze out when baking. Fill each circle with about 2 tablespoons of ham and cheese mix, then fold and seal with a fork—this keeps the shape intact and prevents soggy bottoms. (Your future self will thank you.)
- Bake in Two Batches: Crowding the tray turns your crispy empanadas into sad, steamed dumplings. Bake them in single layers on a parchment-lined sheet, leaving space between each. Rotate the tray halfway through for even browning—this guarantees that golden, flaky crust every time. (No, the oven isn’t magic; it needs room to work.)
Dietary considerations for argentinian ham and cheese empanadas
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. Add ½ teaspoon xanthan gum to the dough to mimic gluten’s structure.
Chill the dough longer (at least 1 hour) since gluten-free doughs can be stickier. Use the same filling and folding technique, but seal edges with a tiny bit of water instead of a fork to prevent tearing. 🌾
Dairy-Free Options
Skip the mozzarella and gruyère, and use 2 cups shredded dairy-free mozzarella (like Miyoko's) or ½ cup nutritional yeast for a cheesy flavor. For richness, add ¼ cup dairy-free butter (like Miyoko's) to the dough.
The filling will still be flavorful—just omit the egg wash and brush with olive oil instead for a golden finish. 🧀
Lower-Carb Modifications
Reduce the dough to 2 cups almond flour and 1 cup coconut flour, replacing the vinegar with 1 tablespoon apple cider vinegar. Use ½ cup shredded Parmesan instead of mozzarella for a lower-carb cheese.
The filling remains the same, but the dough will be lighter and crispier. Bake at 350°F for 18-20 minutes—they’ll brown faster. 🥑
Vegetarian Swap
Replace the ham with 1 lb sautéed mushrooms (like cremini or shiitake) and ½ cup diced bell peppers for a meaty texture. Add ½ teaspoon smoked paprika to the filling for depth.
The cheese and spices stay the same, but the flavor profile shifts to earthy and savory. Perfect for vegetarians who still crave that empanada experience! 🌱
Allergen-Friendly Tips
For nut allergies, stick to the original flour blend—avoid almond flour. If egg-free is needed, brush empanadas with milk or water instead of egg wash. For soy-free, use lard (not butter) and check cheese labels for additives.
Always double-check labels on pre-shredded cheese for anti-caking agents that may contain allergens. 🚫
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
You can prep the filled empanadas up to 24 hours ahead and store them in the fridge. For best results, freeze them on a tray before transferring to a bag—this prevents sticking. Bake straight from frozen (add 5-10 minutes to the time). They reheat beautifully in a 350°F oven for 10 minutes—crispy outside, melty inside every time!
What's the secret to flaky empanada dough?
The key is using cold lard and butter cut into the flour, plus keeping everything chilled. The vinegar tenderizes the dough, and rolling it thin (⅛-inch) creates those signature layers. Never skip the 30-minute chill—it prevents shrinking and ensures crisp edges.
Can I fry these empanadas instead of baking?
Yes! For extra crispiness, fry in 350°F oil for 3-4 minutes until golden brown. Drain on paper towels and serve immediately. The dough will be even more delicate than baked ones. Just be careful—they're ready when the oil bubbles steadily around them.
What's the best cheese for authentic flavor?
For true Argentine taste, use gruyère (nutty depth) and mozzarella (melty texture). If you can't find gruyère, provolone or fontina work well. Avoid pre-shredded cheese—it contains anti-caking agents that make the filling dry. Freshly shredded is always better!
How do I fix dough that's too sticky?
If your dough feels too wet, add 1 tablespoon flour at a time until it holds together. Knead gently and chill for 15 extra minutes. Never overwork it—just enough to smooth the surface. For gluten-free doughs, this happens more often, so chill longer (1 hour) to help it firm up.