Savory Ham, Cheese and Olive Puff Pastry Empanadas
Crispy golden empanadas filled with salty ham, sharp cheddar, and briny olives. These handheld pastries are perfect as appetizers, party bites, or casual lunch fare. The puff pastry delivers a shatteringly tender crust that contrasts beautifully with the savory, umami-rich filling. Quick to assemble using store-bought pastry sheets, they bake to puffy perfection in under 30 minutes, making them ideal for feeding a crowd or satisfying cravings for something warm and satisfying.
Ingredients
Instructions
- 1
Preheat oven to 425 F and lightly grease two baking trays.
- 2
Combine chopped olives, ham, and cheddar cheese in a bowl.
- 3
Cut about five 4-inch rounds from each pastry sheet.
- 4
Spoon filling into the center of each round, fold pastry over, and crimp edges to seal.
- 5
Place empanadas on trays about ¾" apart.
- 6
Brush with egg yolk.
- 7
Bake in the center or top half of oven for 15 minutes until well browned and puffed.
- 8
Swap the trays around and cook another 10 minutes, covering loosely with foil if browning too quickly.
- 9
Serve hot.
Tips
Cut pastry rounds with a 4-inch biscuit cutter or rim for clean, even empanadas that bake uniformly.
Swap baking trays halfway through cooking to ensure even browning, since oven heat distribution varies.
Brush pastries with egg yolk right before baking for a glossy, golden finish.
Good to Know
Room temperature up to 2 hours. Refrigerate leftover empanadas in an airtight container up to 3 days. Reheat at 350 F for 8-10 minutes until pastry recrisps.
Assemble empanadas, brush with egg yolk, and freeze on a tray for 1 hour before baking. Bake directly from frozen, adding 5-10 minutes to bake time.
Serve hot or warm as party appetizers, lunch bites, or with a simple salad. Pair with hot sauce, mustard, or chimichurri for dipping.
Common Mistakes
Do not skip the egg yolk wash to avoid a pale, unappetizing pastry.
Do not overfill empanadas to avoid filling leaking out during baking.
Do not skip tray rotation to avoid unevenly browned or undercooked bottoms.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Assemble, brush with egg yolk, freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the total bake time.
What if my empanadas are browning too fast?
Cover loosely with aluminum foil to shield the top from direct heat while the interior finishes cooking. The source mentions this as a technique if browning is too aggressive.
How long will these keep after baking?
Empanadas stay fresh at room temperature for about 2 hours, then should be refrigerated in an airtight container for up to 3 days. Reheat at 350 F for 8-10 minutes to restore crispness.