Empanadas de Jamon, Queso, y Huevo Duro (Ham, Cheese, and Hard-boiled Egg Empanadas)
These are my easy to-make delicious empanadas when I am in a hurry, and of course, they are my kids' favorite! Gouda, hard-boiled eggs, and ham empanadas are light and full of flavor, a perfect easy midweek Mediterranean dinner.
Ingredients
- cooking spray
- 2 cups cubed ham
- 2 cups cubed Gouda cheese
- 3 hard-boiled eggs , chopped
- 12 empanadas pastry discs
- 1 egg , beaten
Instructions
-
1
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
-
2
Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
-
3
Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
-
4
Place empanadas on the prepared baking sheets. Brush with beaten egg.
-
5
Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Spanish Recipes
Argentine Meat Empanadas
My original version of the Argentinean recipe for empanadas. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Air Fryer Mini Breakfast Burritos
These grab-and-go air fryer mini breakfast burritos are even great for a midday snack. Leave out the serrano chile pepper for a less spicy version.
Migas con Chorizo
Easy, inexpensive, delicious breakfast or brunch item that smells great on a Sunday morning. Shown to me by a former Mexican neighbor of mine. I usually make it vegetarian for myself, but with guests, I add a meat, usually sausage or chorizo. Delicious! Always a favorite and a classic in Mexico and Texas!