Ham and Cheese Empanadas

Campbell's Ham and Cheese Empanadas Recipe

Chopped ham, Monterey Jack cheese, cumin and picante sauce combine to make a mouthwatering filling for these golden empanadas, made from refrigerated pie crust dough.

At a glance


25 min.


45 min.



Servings: empanadas each

Bake: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1/4 cup Pace® Picante Sauce
1/4 teaspoon cumin
1/3 cup chopped cooked ham
1/3 cup shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1 package (15 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature

How to Make It

  • 1

    Heat the oven to 400°F. Stir the picante sauce, cumin, ham and cheese in a medium bowl.

  • 2

    Sprinkle the work surface with the flour. Unfold 1 pie crust on a the floured surface. Cut the crust into 10 (3-inch) rounds. Top half of each round with 2 teaspoons cheese mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture, making 20 empanadas in all. Place the empanadas onto 2 baking sheets.

  • 3

    Bake for 20 minutes or until the empanadas are golden brown.

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  • Serving Suggestion: Serve the empanadas with a bowl of additional Pace® Picante Sauce for dipping.
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