Jamon Ibérico and Mahón Empanadas


2 cups all-purpose flour

1 tsp salt

1/2 cup butter, cubed

2 eggs, divided

1/3 cup ice water

2 tsp white vinegar



1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/3 cup strained tomatoes

1 tbsp wine vinegar

1 pkg (2.5 oz) Campofrio Jamón Ibérico, chopped

1/4 tsp each salt and pepper

3/4 cup shredded Mahón cheese


Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours 20 minutes

Makes: 12


Preheat oven to 400ºF. Stir flour with salt; cut in butter using pastry blender until mixture resembles coarse crumbs. Beat together 1 egg, water and vinegar; stir into flour mixture with a fork until ragged dough forms.


On lightly floured surface, knead dough until it comes together. Press into disc and wrap with plastic wrap. Refrigerate for 1 hour.


Filling: Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for 5 to 7 minutes or until softened. Stir in tomatoes and vinegar; cook for 6 to 8 minutes or until thickened. Remove from heat; stir in Jamón, salt and pepper. Let cool.

On lightly floured surface, roll out pastry to scant 1/4-inch thickness. Cut out rounds with 4-inch cutter, re-rolling scraps once to make 12 rounds. Place generous tablespoonful into center of each round; top with 1 tbsp Mahón. Fold pastry over to enclose filling and seal edges (using fork or pleating edge to seal).


Place empanadas on parchment paper–lined baking sheets. Whisk remaining egg with 1 tbsp water; brush over empanadas. Bake for 25 to 30 minutes or until golden and flaky.



Serve with tomato sauce for dipping if desired.

• If you like, add hot chili flakes to filling for more heat.