• Dough:
  • 1 (3 oz.) pkg. cream cheese, room temperature
  • 1/2 butter, room temperature
  • 1 cup flour
  • Cream all ingredients with electric mixer until dough is smooth. Refrigerate dough overnight.
  • Filling:
  • Mix 1 2 1/2 oz. can of deviled ham with 1/2 cup grated Monterey Jack or Muenster cheese.


Roll out dough to 1/4-inch thickness and cut into 2-inch squares. Place 1 teaspoon filling near center of each square, fold in half, and seal edges with tines of a fork. Place on ungreased cookie sheet, cover well with plastic wrap, and refrigerate overnight. On day of brunch, preheat oven to 400°, bake empanadas 10 to 12 minutes, and serve hot. Makes 10 empanadas.
Note: Serve with guacamole dip and tortilla chips, coffee cake or sweet rolls, juice and coffee.
It is best to make dough 2 days before you plan to serve brunch. The day before, roll out dough, cut and fill empanadas, and refrigerate overnight until shortly before serving time.


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