This tasted way too satisfying for a recipe with just 4 ingredients.

Empanadas are one of those comforting little hand pies that show up in so many cultures, from Latin America to Spain, and even in our own Midwestern potlucks as “meat pies.” This simple, 4-ingredient potato and ham version is my cozy, weeknight-friendly take on the idea. The flaky, golden crust, tight crimped edges, and slightly blistered tops make them look a little special, even though they’re incredibly easy to pull together. They’re perfect for using up leftover ham and potatoes, and they bake up beautifully on a single sheet pan—ideal for feeding a hungry family or a small crowd without a lot of fuss.

These potato and ham empanadas go wonderfully with a simple green salad—think mixed greens, cherry tomatoes, and a light vinaigrette to balance the richness. For something heartier, serve them with roasted vegetables or a bowl of tomato soup for dipping. If you’re feeding kids, set out a few small bowls of dipping sauces: ketchup, ranch, or a mild salsa usually go over well. They also make a nice addition to a brunch spread alongside scrambled eggs and fresh fruit, and leftovers pack easily into lunchboxes with carrot sticks and apple slices on the side.

Servings: 8 empanadas (about 4 servings)

1 (14–16 oz) package refrigerated pie crusts (2 rolled crusts)
1 1/2 cups cooked potatoes, finely diced or mashed (leftover boiled or baked potatoes work well)
1 cup cooked ham, finely diced
1 cup shredded cheese (cheddar, mozzarella, or a mild blend)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup and to help the empanadas brown evenly.

In a medium bowl, combine the diced or mashed potatoes, diced ham, and shredded cheese. Stir until everything is evenly mixed. Taste and add a pinch of salt and pepper if you like, but keep in mind the ham and cheese are already salty.

Unroll the refrigerated pie crusts onto a lightly floured surface. Using a 4–5 inch round cutter (or the rim of a bowl), cut out 8 circles total, re-rolling scraps gently as needed.

Place about 2 tablespoons of the potato and ham filling in the center of each dough circle. Be careful not to overfill, or the empanadas may burst while baking.

Fold each circle in half over the filling to form a half-moon shape. Press the edges together firmly with your fingers to seal, then use the tines of a fork to crimp all along the edge so it’s tight and decorative.

Transfer the empanadas to the prepared baking sheet, spacing them slightly apart. For a more golden, slightly blistered top, lightly brush the tops with a bit of milk or water (optional but helpful).

Bake in the preheated oven for 18–22 minutes, or until the empanadas are golden brown with tight crimped edges and the tops look dry and slightly blistered. Rotate the pan once halfway through baking for even browning.

Remove from the oven and let the empanadas rest on the baking sheet for about 5 minutes before serving. The filling will be very hot, so this short rest helps everything set and makes them easier for little hands to hold.

For picky eaters, you can keep the filling very simple: just potatoes and cheese, or ham and cheese only. If your family likes a little extra flavor, stir in a spoonful of sour cream, a sprinkle of garlic powder, or some chopped green onions with the potato mixture before filling the empanadas. To sneak in veggies, finely chop cooked broccoli, peas, or carrots and mix them into the potatoes—tiny pieces blend in nicely and aren’t as noticeable to kids. You can also swap the pie crusts for refrigerated biscuit dough: press each biscuit into a flat circle, fill, fold, and crimp as directed. For a slightly crispier, deeper color on top, brush the empanadas with a beaten egg instead of milk or water before baking. If you’re cooking for a crowd, double the recipe and bake two sheets at once, rotating the pans halfway through. Leftovers reheat well in a 350°F oven for 8–10 minutes, which helps the crust crisp back up better than the microwave.