Artichokes and ham empanadas


Have you ever heard about empanadas? If not, let me explain you what empanadas are 🙂

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 tried empanadas de atĂșn that are stuffed with tuna or then empanadas de carne – stuffed with meat. They have usually  form of a large pie that is cut into smaller pieces or the smaller ones that I prepared and 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 anything 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 gives the food amazing and more intense flavor. So lets start to cook! 😛




  • 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 the 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 the puff pastry a bit and cut it into squares 7×7 cm (but depends on how large you prefer). Place a spoonful of the filling on the middle of each empanada and remember that it’s easier to seal an empanada that isn’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.
  • To have a nice golden finish, brush empanadas with egg yolk. Sprinkle them with sesame seeds and bake them in a pre-heated oven for about 20 minutes.



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