Ham and Brie Empanadas

A quick and easy way to use your leftovers, and a recipe suitable for AirFryer. Perfect warm, or easy for picnics.

Prep: 30 min + resting time

Bake: 30 min

Airfry: 15 min

Difficulty: Easy

Makes: 10 Empanadas – or more depending on your cutter’s size.


  • 1 block of ready made shortcrust pastry – for the recipe see notes
  • 200 g of ham, chopped or shredded – this can be your leftover glazed gammon
  • 100 g brie, cut into slices – or preferred soft cheese
  • 1 medium leek, sliced
  • 2 tbsp olive oil
  • Salt, pepper to taste
  • Tarragon to flavor
  • Cranberry sauce - optional
  • A dash of white wine vinegar for steaming the leek


  1. If using already made pastry, ensure to take this out of the fridge about 20 min before preparing, for easy rolling.
  2. Prepare your leek by slicing this in thin slices, or shredding using a mandoline. Heat a frying pan on a medium heat and add the olive oil and the leeks. Season, and cook gently until softened. Steam with a dash of white wine vinegar.
  3. Roll the pastry to 3mm thickness and cut out 10 or more circular shapes.
  4. Place in order on each round, your cranberry sauce, if using, leeks, ham, cheese and tarragon.
  5. Close your circles first in half, and then pinch between thumb and index finger, the extremities. These will resemble suns.
  6. Make an egg wash with egg yolk and a dash of milk. Brush the empanadas and place them into the fridge to set for at least 30 minutes.
  7. Before baking, or placing in the airfryer, brush once more.
  8. Bake at 190°C/Gas Mark 6 for about 25min or until golden brown or AirFry at 180° for about 15 min.


Ingredients for the pastry:

500 g plain flour, plus extra to dust

1 tsp fine sea salt

200 g cold unsalted butter, cut into small cubes

1 medium egg

75 ml cold water

2 tsp white wine vinegar

  1. Place all ingredients into a mixer and combine. Once the dough is formed, place this on a floured surface and knead lightly to bring together into a smooth ball.
  2. Wrap in cling film and let rest for at least 30 minutes in the fridge. Can also be prepared a day in advance.

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