Artichoke and ham empanadas

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

Basically I am talking about stuffed pastry that can be bake or even fried. Here in Spain you can come across many types of empanadas with various fillings as they originally come from Galicia. Usually I tried empanadas de atún which are stuffed with tuna or  empanadas de carne – stuffed with meat. They have usually  form of 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 quite funky. As there are many of you who don’t like mushrooms then you can just skip this ingredient because the mixture is already rich in taste. The Important thing here is the cheese that glues the whole mixture together and then oregano which gives the food intense flavour.


  • 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 or gouda 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 them). 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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