Artichokes and ham empanadas


Have you ever heard about empanadas? If not, let me explain you what empanadas are šŸ™‚

Basically I am talking about stuffed pastry that can be bake or even fried. Here in Spain you can come across many variants of empanadas with various fillings because the origin of this food is Galicia. Usually I triedĀ empanadas de atĆŗn thatĀ areĀ stuffed with tuna or then empanadas de carne – stuffed with meat. They haveĀ usually Ā form of aĀ large pieĀ that isĀ cut into smaller pieces orĀ the smaller onesĀ that I prepared andĀ can be seen on the photo. My version of empanadas is not the typical one (surprise, surprise :D). The filling I prepared consist of artichokes, ham, leek, mushrooms, and cheese and I swear this combination is absolutely mouth-watering. As there are many of you who don’t like mushrooms then just skip this ingredient and you don’t even have to substitute it for anythingĀ else because the mixture is already rich in taste. The Important here is the cheese that sticks the whole mixture together and then oregano which givesĀ the food amazing and more intense flavor. So lets start to cook! šŸ˜›




  • puff pastry, one sheet
  • 1/2 leek, chopped
  • 2/3 can of artichokes, chopped
  • 1/2 cup of dried mushrooms, soaked in water before and chopped
  • 1/2 cup of edam cheese, grated
  • 8-10 slices of ham, diced
  • olive oil
  • salt and pepper
  • oregano
  • 1 egg yolk, beat
  • 2 Tbs sesame seeds


  • In a larger skillet heat theĀ olive oil over medium heat. Add leek, mushrooms, season it and cook for about 10minutes. When the mushrooms are softer, add artichokes and ham, cook for another 5 minutes.
  • Put the mixture into the larger bowl and let cool for a while. Then add grated cheese, oregano and mix it well.
  • Roll out theĀ puff pastry a bit and cut it into squares 7×7 cm (butĀ depends on how large you prefer). Place a spoonful of the filling on the middle of each empanada and remember thatĀ itā€™s easier to seal an empanada that isnā€™t overstuffed. Fold the dough over in half to enclose the filling. Use a fork or your fingers to press and seal the edges closed.
  • ToĀ have a nice golden finish, brush empanadasĀ with egg yolk. Sprinkle them with sesame seeds and bake themĀ in a pre-heated oven for about 20 minutes.


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