Argentinian Ham and Cheese Empanadas Recipe: Flaky Dough Crusts With Melty Pull-Apart Cheese

This Argentinian ham and cheese empanadas recipe delivers flaky, golden crusts that shatter at the first bite, encasing a melty, pull-apart cheese filling that’s pure comfort food magic. 🌟 The secret lies in a simple dough technique that creates layers so delicate they rival bakery pastries, while the ham-and-cheese filling stays warm and gooey—no soggy bottoms here.

I developed this version after perfecting the balance between crispy edges and tender centers, ensuring every bite is a revelation.

The dough starts with just five ingredients—flour, butter, water, salt, and a touch of vinegar for that signature Argentinian tang. The filling is where the magic happens: thinly sliced ham, sharp cheddar, and a hint of garlic powder create a flavor profile that’s both bold and comforting.

The key is rolling the dough thin enough for crispiness but thick enough to hold its shape, then sealing those edges with precision (I’ll show you the trick).

What you’ll end up with is a plate of empanadas that look like they belong in a Buenos Aires bakery—golden, flaky, and impossible to resist. The cheese stretches with every bite, the ham adds salty depth, and the crust stays crisp even after baking.

These are the kind of empanadas that disappear faster than you can say “¡Más!” and leave everyone asking for the recipe.

Serve them warm with a side of chimichurri or a tangy salsa, and pair with a crisp white wine for the full Argentinian experience. Whether you bake or fry, this recipe delivers restaurant-quality results every time. Let’s get started!

Ingredients for argentinian ham and cheese empanadas

Twelve ingredients for golden, flaky empanadas with melty cheese and salty ham.

The flour and butter are non-negotiable for that signature flaky crust. King Arthur or Bob's Red Mill flour gives the best texture, but any all-purpose works in a pinch. The butter needs to be cold—wrap it in parchment and freeze for 20 minutes if your kitchen's warm. For the ham, Black Forest or Honey Ham from the deli counter adds sweetness, but any thinly sliced ham works. The cheddar should be sharp—Cabot or Tillamook are my go-tos, but anything labeled 'sharp' on the package does the trick. Skip the pre-shredded cheese unless you're using it immediately—it's coated with anti-caking agents that make the filling gummy.

No vinegar? Lemon juice works at the same amount, but the tang is key here. Running short on butter? Lard or coconut oil can substitute, though the flavor will differ slightly. For a vegetarian version, swap the ham for sautéed mushrooms or roasted red peppers. The egg wash is optional but gives that golden finish—if you skip it, brush the dough with melted butter instead. Chimichurri is easy to make (just parsley, garlic, olive oil, and red wine vinegar), but Trader Joe's jarred version is a lifesaver when you're short on time. The cornstarch is what makes those edges crispy—don't skip it, even if you're frying instead of baking.

These keep surprisingly well. Store unbaked empanadas in the fridge for 2 days, covered with a damp towel to prevent drying. Baked ones? 5 days in the fridge, or freeze for 3 months—they reheat beautifully in the oven. I like to make a double batch and freeze half for lazy weeknights. For serving, warm them straight from the freezer in a 375°F oven for 15-20 minutes. The cheese gets extra gooey when reheated, which is basically the best part.

Step-by-step instructions for Argentinian ham and cheese empanadas

Here's how to make empanadas with a flaky dough that shatters and melty cheese you'll want to pull apart.

In a food processor, pulse the 4 cups All-Purpose Flour and 0.5 tsp Kosher Salt until combined. Add the 1 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for flaky layers.

With the processor running, slowly add the 0.5 cup Ice Water and 1 tbsp White Vinegar through the feed tube. The dough will come together in a ball. Pulse just until combined—don't overwork it. Turn it out onto a lightly floured surface and knead gently for 30 seconds until smooth. Wrap tightly in plastic and refrigerate for 1 hour to relax the gluten and firm up the butter.

In a large bowl, combine the 1.5 lb Deli-Sliced Ham (cut into ½-inch strips), 1.5 cups Sharp Cheddar Cheese (shredded), 1 tsp Garlic Powder, and 1 tbsp Cornstarch. The cornstarch helps absorb moisture and creates crispy edges. Mix gently with your hands—don't overwork the cheese or it'll get stringy.

Taste the mixture and adjust seasoning with extra Kosher Salt if needed. The filling should be flavorful but not overwhelming. Spread the mixture on a plate and refrigerate while you roll out the dough—this keeps the cheese from melting prematurely.

Divide the chilled dough into 12 equal pieces (about 3 ounces each). On a lightly floured surface, roll each piece into a 6-inch circle using a rolling pin. Keep the remaining dough covered to prevent drying. The dough should be about ⅛-inch thick—if it resists, let it rest for 5 more minutes before rolling again.

Use a 5-inch round cutter to cut out circles. If you don't have a cutter, trace a plate or bowl. Place 1 tablespoon of filling onto the center of each circle, then fold the dough over and seal the edges by pinching with your fingers or using a fork to crimp. Brush the tops with 1 tbsp Olive Oil for a golden finish.

Preheat your oven to 375°F. Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between them. Brush the tops again with Olive Oil and bake for 20-25 minutes until golden brown and crispy. The edges should be puffed and slightly blistered—this is your signal they're done.

For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. Let the empanadas cool for 5 minutes before serving—this prevents the cheese from oozing out everywhere. Serve warm with 0.5 cup Chimichurri Sauce for dipping.

Cut each empanada in half and serve immediately with the Chimichurri Sauce on the side. The sauce adds a bright, herby contrast to the rich ham and cheese. These empanadas are best eaten fresh when the dough is crispy and the cheese is still melty inside.

Real talk: If you make extras, they reheat beautifully in a 350°F oven for 10 minutes to restore crispiness. Store leftovers in an airtight container for up to 3 days—just reheat before serving.

Common mistakes when making great argentinian ham and cheese empanadas

Overworking the Dough

This is my biggest pet peeve—over-kneading the dough turns those delicate layers into tough, chewy messes. Once you pulse the ingredients in your food processor, stop immediately when the dough forms a ball.

Kneading for more than 30 seconds develops gluten, which is the enemy of flaky empanadas. I’ve seen home cooks turn this into a bread-making session, and trust me, your empanadas will suffer. 🌾

Skipping the Chill Time

Rushing the 1-hour chill in the fridge is a recipe for disaster. The dough needs this time to relax and let the butter firm up properly. Without it, the butter melts during baking, creating greasy, dense empanadas instead of the crispy, flaky layers you want.

I’ve made this mistake more times than I’d admit—now I set a timer and make myself a cup of tea while waiting.

Uneven Dough Thickness

Rolling the dough unevenly leads to inconsistent cooking—thick spots stay doughy while thin spots burn. Aim for a ⅛-inch thickness across the entire circle. If your dough resists, let it rest for 5 more minutes before rolling again.

I use a ruler to check thickness—this small step makes a huge difference in the final result. ⚡

Poor Edge Sealing

Unsealed edges let filling escape during baking, creating messy, uneven empanadas. Use a fork to crimp the edges by pressing down firmly in a scalloped pattern.

For extra security, I dip my fingers in water before pinching—this helps the dough stick together better. A well-sealed empanada stays intact and looks professional.

Overfilling the Empanadas

Stuffing too much filling causes the dough to burst during baking. Stick to 1 tablespoon per empanada—this keeps the cheese melty and the crust crispy. I’ve seen people use tablespoons of filling that could feed a small army, and those empanadas always end up sad and soggy.

The key is balance, not quantity.

Skipping the Egg Wash

The egg wash isn’t just for looks—it creates that golden, shiny finish we all crave. Brush the tops with beaten egg before baking, then again after arranging them on the tray.

For extra crispiness, I add 1 tablespoon cornstarch to the egg wash. This simple step transforms ordinary empanadas into bakery-worthy masterpieces. 💫

Frequently asked questions