Ham and Cheese Empanadas – CRAZY good! Pie crust filled with a yummy ham and cheese filling and baked. Great for watching football and parties. Can make ahead of time and freezer for later. Ham, cheddar cheese, swiss cheese, cream cheese, dijon, Worcestershire, brown sugar, onion, pie crust. These things fly off the plate! SO good!! LOVE these savory hand pies!!
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Pin This RecipeEasy Ham & Cheese Hand Pies
Happy Festivus! I hope everyone has their pole and is ready for the Airing of Grievances and Feats of Strength later tonight. We are ready! We are also celebrating with these yummy Ham and Cheese Empanadas. Little pies stuffed with an amazing ham and cheese mixture. This recipe will make 48 empanadas. This recipe is perfect for a crowd! There are never any leftovers when I take these to a party or tailgate.
How to Make Ham and Cheese Empanadas
These ham and cheese pies are super easy to make. Combine diced ham, cheddar cheese, swiss cheese, cream cheese, dijon, Worcestershire, brown sugar, and onion powder. Cut pie crust into circles. Top each pie crust round with some of the ham mixture. Fold dough over the filling and press with fingers to seal. Use a fork to crimp around the edge. Place on a cookie sheet and bake.
- You can make the filling ahead of time and fill the pie crust when you are ready to bake them.
- You could even stuff the pie crust and freeze the empanadas unbaked or baked. I love make-ahead recipes!
- I used Pillsbury refrigerated pie crusts.
Leftover Holiday Ham Recipe
These are a great way to use up any leftover holiday ham!! These little hand pies are perfect for watching all the championship games next week! I know we will have these at our watch party. SO good!
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Ham and Cheese Empanadas
Ingredients:
- 16- oz cooked ham, chopped
- ¾ cup shredded cheddar cheese
- ¾ cup shredded swiss cheese
- 1 (8-oz) package cream cheese, softened
- 1 Tbsp dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- ¼ tsp onion powder
- 2 (14.1-oz) packages refrigerated pie crust, room temperature
- 1 egg, beaten
Instructions:
- Preheat oven to 400ºF.
- In a large bowl, combine ham, cream cheese, cheddar cheese, swiss cheese, dijon mustard, Worcestershire sauce, brown sugar and onion powder. Set aside.
- Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter. Cut 12 rounds from pie crust with a 3-inch round cutter. Repeat with remaining pie crusts.
- Top each pie crust round with 1-2 teaspoons of ham mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge.
- Place on cookie sheet. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
- Bake 15-18 minutes or until golden brown.
Notes:
- You can make the filling ahead of time and fill the pie crust when you are ready to bake them.
- You could even stuff the pie crust and freeze the empanadas unbaked or baked. I love make-ahead recipes!
- I used Pillsbury refrigerated pie crusts.
Steph
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Hello how long can i keep them in the freezer (unbaked) ? Thank you.
I have got to make empanadas. Hope you have a great Christmas and New Year.