Medialunas with ham and cheese

Ingredients

• 6butter medialunas
• 200 gcooked ham
• 200 gsliced cheese

Instructions

1. 1

   Cut the medialunas

   Cut each medialuna in half.

2. 2

   Add the filling

   Layer slices of ham and cheese inside, to taste; use one slice of each or add more.

3. 3

   Bake until melted

   Arrange the filled medialunas in an ovenproof dish and bake in a hot oven at 220°C until the cheese has melted.

4. 4

   Serve hot

   Remove them from the oven and enjoy while hot.

What are medialunas?

Medialunas are small, crescent-shaped pastries popular in Argentina and elsewhere in South America. Their name means “half-moons”, and they are often enjoyed at breakfast or with a hot drink.

This version turns butter medialunas into filled sandwiches. Ham and cheese bring savoury, salty notes that work well with the pastry’s buttery sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 22g protein, 29g carbs, 18g fat.

The medialuna pastry supplies most of the carbohydrates and much of the fat, while the ham and cheese provide most of the protein; the cheese also contributes fat and salt. Serve a medialuna with salad or fresh fruit to add freshness and balance the plate.

Choosing the filling

Cooked ham: Thin slices are easy to layer inside the pastry and warm through quickly. The recipe gives 200 g for six medialunas, with the amount in each one left to your preference.

Sliced cheese: Choose a cheese that melts readily, such as a mild sandwich cheese. The stated 200 g is the total for the batch; add a slice or more to each medialuna as you like.

Filling without tearing

Cut each medialuna lengthways, keeping the two halves together at one edge if that makes it easier to handle. Open it gently, since the soft pastry can split if pulled apart too firmly.

Layer the ham and cheese evenly rather than piling them in the centre. This helps the filling warm through and keeps it from sliding out.

Getting the bake right

A hot oven at 220°C is used to melt the cheese. Keep an eye on the pastries while they bake, as the recipe gives no fixed time and the small pastries can brown quickly.

They are ready when the cheese has melted. Serve them soon after taking them out so the filling is still warm.

How to serve them

Serve the medialunas hot, on their own for a quick breakfast or snack. For a more rounded lunch, add a crisp green salad or sliced tomatoes alongside.

If serving a group, arrange them in a single layer in the ovenproof dish so they are easy to lift out and share.

Balancing the plate

The pastry provides most of the carbohydrates and a substantial share of the fat. Ham and cheese contribute much of the protein, while cheese also adds fat and salt.

Pair one medialuna with fresh vegetables or fruit for colour and crunch. The estimates below are approximate and will vary with the size of the pastries and the particular ham and cheese.

Recipe notes & tips

• Use medialunas that are fresh but cool enough to cut cleanly.
• Slice the ham and cheese to fit the shape of the pastry.
• Spread the filling across the medialuna rather than stacking it in one spot.
• Use a baking dish that holds the filled pastries snugly without squashing them.
• Watch for melted cheese and lightly warmed pastry rather than relying on a fixed baking time.

Variations

• Add tomato: Tuck in a thin slice for a juicy, fresh note.
• Use a stronger cheese: Choose a more mature sliced cheese for a fuller flavour.
• Add mustard: Spread a little inside the pastry before adding the ham and cheese.
• Include herbs: Add a few fresh leaves of basil for an aromatic touch.
• Make them meat-free: Replace the ham with sliced roasted peppers or mushrooms.

Common mistakes to avoid

• Cutting too deeply: Leave one edge joined if you want the medialuna to open like a hinge.
• Overfilling: Keep the layers modest so the pastry can close and the filling stays inside.
• Using cheese that does not melt well: Choose a sliced cheese intended for sandwiches.
• Baking unattended: Check frequently because the recipe gives no set baking time.
• Serving them later: Eat them soon after baking, while the cheese is still melted.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in an oven until warmed through; the pastry may soften during storage.

Frequently asked questions