Empanadas Uruguayas (Meat and Ham/Cheese Pastries)

  • Total time - 1 hour 30 minutes
  • Prep and filling - 45 minutes
  • Baking - 20 minutes
  • Servings: 12
  • Country: Uruguay
Various types of Uruguayan baked empanadas, some with a meat filling (repulgue), others with ham and cheese.

The key to successful Empanadas is either high-quality, homemade dough (with lard or butter) or good store-bought discs. For Empanadas de Carne, it is essential to let the meat filling cool completely before filling to prevent the dough from getting soggy and breaking.

Uruguayan Empanadas are usually baked and feature the characteristic edge seal called 'repulgue' (pleated edges).

Ingredients

For the Dough (if not using store-bought discs)

  • 500 g all-purpose flour
  • 100 g lard or butter (melted)
  • 200 ml warm water
  • 1 tsp salt

Filling: Empanadas de Carne (Meat)

  • 300 g ground beef (lean)
  • 1 piece onion, diced
  • 0.5 piece red bell pepper, diced
  • 1 tsp paprika (sweet ground), cumin, oregano
  • 2 pieces hard-boiled eggs, diced
  • 1 Tbsp green olives, sliced (optional)

Filling: Empanadas de Jamón y Queso (Ham and Cheese)

  • 200 g cooked ham, diced small
  • 200 g cheese (mozzarella or mild cheddar), cubed
  • 1 Tbsp cream cheese (to increase juiciness, optional)
  • 0.5 tsp a little dried oregano

For Finishing

  • 1 piece egg, beaten (for brushing)

Instructions

Step 1: Preparing the Meat Filling (Carne)

In a large skillet, sauté the onion and bell pepper until soft. Add the ground beef and cook until browned.

Season with salt, pepper, paprika, cumin, and oregano. Cook until the liquid has evaporated. Remove from heat.

Once cooled, mix in the diced hard-boiled eggs and olives. The filling must be completely cold.

Step 2: Preparing the Ham and Cheese Filling (Jamón y Queso)

In a bowl, simply mix the diced ham, cheese, cream cheese (if using), and oregano. Salt only lightly, as the ham and cheese are salty.

Step 3: Filling and Sealing (Repulgue)

Place about 2 tablespoons of filling onto each dough disk. Lightly moisten the edges of the dough with water.

Fold the dough in half to form a half-moon. Press the edges firmly together.

Create the 'repulgue' (pleated edges) – an ornamental twist and closure of the edge. Alternatively, use a fork to seal the edges firmly. Ensure the edges are tight, especially with the cheese filling.

If necessary, poke a small hole on top of each Empanada with a fork to allow steam to escape (especially for meat ones).

Step 4: Baking

Preheat the oven to 185 °C (365 °F).

Place the Empanadas on a baking sheet lined with parchment paper. Brush them with the beaten egg to give them a golden colour.

Bake for 15–20 minutes until golden brown and the dough is puffed. Serve warm.