Crisp outside and creamy inside, these mini empanadas are a fast party classic. A little cornstarch helps keep the melted cheese inside.
Recipe details
- Prep time: 15 min
- Cook time: 17 min
- Total time: 32 min
- Yield: 16 mini empanadas
- Difficulty: Easy
- Estimated cost per serving: $0.65
Ingredients
- 16 small empanada wrappers
- 6 oz (170 g) cooked ham, diced
- 7 oz (200 g) shredded mozzarella
- 1 tablespoon cream cheese
- 1 teaspoon cornstarch
- Black pepper
- 1 egg, beaten
Step-by-step instructions
- Heat the oven to 400°F (205°C) and prepare a sheet pan.
- Combine the ham, mozzarella, cream cheese, cornstarch and a pinch of pepper.
- Divide the filling among the wrappers without overfilling.
- Moisten the edges, fold, press out trapped air and seal firmly with a fork.
- Brush with egg and bake for 15 to 17 minutes, until golden. Wait 5 minutes before serving.
Tips and variations
- Chill the filling for 10 minutes to make assembly easier.
- Seal firmly to keep the cheese from leaking.
How to serve
Pair them with cherry tomatoes, olives, and a mild mustard dip. Let them rest briefly before eating because the cheese remains very hot even after the pastry is comfortable to touch.
Make-ahead instructions
Assemble and refrigerate them, tightly covered, for up to 8 hours before baking. To freeze, arrange them separately on a tray until firm, then store in an airtight freezer bag for up to 1 month.
Storage and reheating
Keep cooked empanadas refrigerated for up to 3 days. Reheat for 6 to 8 minutes at 350°F (175°C). Avoid repeated reheating and discard portions left at room temperature for more than two hours.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Nutrition information is an estimate and varies by brands and portions used.
Leer esta receta en español: Empanaditas de Jamón y Queso
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