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Baked Empanadas

Updated: Nov 7, 2023

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American

For the puff pastry we use short crust pastry

200 gms plain flour (cold)

100 gms cold butter

Ice cold water about a 2 tbsp or 3 tbsp

Salt to taste

Take a cold vessel (keep the vessel u are going to use in the fridge) add the cold flour and cold butter. Start mixing both together with your finger till it looks like breadcrumbs. Add a 3 tbsp of cold water and knead to form a dough. Wrap in cling film and refrigerate for at least 1 1/2 hrs.

Make your filling


320 gms Costas Corned Buff Meat

5 Stalks of spring onions finely chopped

3 finely chopped green chilli

pepper add accordingly


Add oil , stir fry the finely chopped corned meat and green chillies , then add the corned meat and pepper powder. stir fry for 10 mins on medium heat.


Make your filling

Corn and chicken stir fry

2 corn on the cob remove the corn bits

1 carrot chopped finely

15 slices of chicken salami

Grated cheese for sprinkling

Stir fry onion, green chilli ,and ginger and garlic paste.

Add tbs of oregano and parsley each.

Mix in spices of pepper and chilli powder

Salt to taste add the corn and carrots along f with the chopped salami pieces


Any filling of your choice

Divide the short crust pastry dough into small balls and keep refrigerated

Roll out each ball . Cut into round shape

Fill the pastry dough with the filling

Seal the edges with water and press the edges with fork.

Refrigerate for an hour.

Preheat oven to 200 degrees Celsius.

Brush the empanadas with egg wash

and bake for approximately 45 mins or turn golden brown.

Deep fry . Serve with tomato ketchup or any sauce of choice.

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