Flaky Empanada

Flaky Empanada



  • 2 cups MAYA All-Purpose Flour
  • cup ¼ sugar
  • 1 teaspoon salt
  • 1/3 cup shortening
  • cup ½ water


  • 1 cup MAYA All-Purpose Flour
  • 1/3 cup shortening


  • 2 tablespoons butter
  • 1/4 cup MAYA All-Purpose Flour
  • 1/2 cup fresh milk
  • 1/2 cup grated cheese
  • 5 slices square ham cut into small size
  • salt and pepper to taste


  • Preheat oven to 350⁰F/177⁰C. Grease and line a baking pan.
  • In a bowl, stir together the flour, sugar and salt. Cut in the shortening until mixture is mealy.
  • Add enough water to form a ball of dough. Roll out to a 10 x 14-inch rectangle.
  • In a sauce pot, blend flour and shortening over a low heat until it forms a paste
  • Spread the paste at the center of the dough, then fold over the 2 edges of the dough to cover the paste. Seal the edges.
  • Rest dough for 5 minutes. Roll out to flatten dough then fold again into 3rds. Rest again and repeat the procedure twice more. Chill the dough if needed.
  • Prepare the Filling: Melt butter in a sauce pot and add all-purpose flour. Mix until the flour is cooked, then add milk. Mix well until it thickens, then add the cheese and ham. Season salt and pepper to taste.
  • Remove sauce pot from the heat and let the cheese mixture to cool down.
  • Assemble: Roll up the dough like a jelly roll. Cut into 20-24 pieces. Roll out each piece, cut side up to a 2-inch circle.
  • Put a tablespoon of filling at the center. Fold dough to make a half moon shape and crimp.
  • Bake the empanada for 20 to 25 minutes or until golden brown.
  • Take out the empanada from the oven and serve.


Yield: 8 servings

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