Jamonilla Empanadaswith Jamonilla, Guava Paste, and Cheese

• 1 h 45 min
• 4 people

Ingredients

FILLING

• 110 g Tulip Jamonilla
• 165 g guava paste
• 60 g fresh cheese
• 4 tortillas or make your own dough
• 1 egg

DOUGH

• 375 g flour
• ½ tsp salt
• 160 g unsalted butter (chilled)
• 1 egg
• 120 ml ice water or milk

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There’s nothing like sinking your teeth into a tender and flaky empanada with a hearty pork and cheese filling. Empanada means “to wrap in bread” which is very descriptive for this dish. The little pockets of joy are a true crowd-pleaser that makes the perfect party food or a grab-and-go snack.  

There are many variations of empanadas. You can fill the savory, golden pastry with a variety of ingredients such as pork, beef, chicken, or tuna. If you want to make a vegetarian version, vegetable filling works just as well. You can either bake or fry the empanadas depending on what you prefer. In this recipe, we bake the empanadas. 

If you want more flavors and texture in your Jamonilla empanadas simply add vegetables such as green peas, onions, grated carrots, or potatoes. 

 

Difficulty: Easy

 

Instructions

Prepare the dough and filling 

• We use a food processor, as it is the easiest way to prepare the empanada dough. If you don’t have one you can also use your hands.  
• Cut the chilled butter into squares. 
• Pulse the flour and salt. 
• Add the butter cubes, egg, and the ice water or milk and pulse until the mixture resembles coarse crumbs.  
• Transfer the mix to the table and use your hands to shape the dough into a soft and smooth ball. 
• Split the dough in two, cover each one in plastic wrap, and place them in the refrigerator for 30 minutes. 
• Mash together the Jamonilla, guava paste, and fresh cheese. 

Make the empanadas 

• Remove the two doughs from the refrigerator and roll both very thin on a lightly floured surface. 
• Use a round mold or a small plate to cut out the empanadas. 
• Beat an egg and combine it with two tablespoons of water to make the egg wash. 
• Place a spoonful of the filling on the middle of each empanada. Wet a pastry brush in the egg wash and dampen the edges of the dough.  
• Fold the dough in half over the filling. Seal the edges by pressing the dough with your fingers or using a fork. 
• Refrigerate the empanadas for at least 30 minutes for the best result 

Bake the empanadas 

• Preheat the oven to 190-200°C. 
• Brush the surface of the empanadas with egg wash to get a golden-brown crust.  
• Bake the Jamonilla empanadas in the middle of the oven for 18-25 minutes. 
• Serve hot with a refreshing beverage. 
• Enjoy! 

 

Tip

Get more snack recipes 

Swaps and substitutions 

Bring some extra flavor to your empanadas by seasoning them with warm spices such as cumin, cinnamon, and chili peppers. 

Make your empanadas in advance 

Meal prepping gets you smoothly through the busy weekdays. Stock your freezer with these filling Jamonilla empanadas and you will always have delicious food right at hand. Freezer-friendly food is great when you have unexpected guests, or you want an easy snack to bring for school or work. You can easily leave these empanadas in the freezer for up to 3 months.  

If you want to prepare the Jamonilla empanadas in advance of a party simply store the uncooked empanadas in the refrigerator for up to 2 days. Take them out, wet the surface with egg wash, and bake them in a preheated oven at 190-200°C for about 18-25 minutes or until they are the dough looks golden-brown.  

Try potato croquettes with Jamonilla