Baked empanadas

    1 hour 30 min

    This recipe shows you how to make the dough for these lovely little mini pies. It also lists two options for the filling - one sweet and one savoury. Really though, you can experiment with any fruits or try using different meats.

    55 people made this

    Serves: 10 

    • Pastry
    • 250g plain flour
    • 1/2 teaspoon salt
    • 125g lard, butter or margarine
    • 6 tablespoons water
    • Fruit filling
    • 275g peeled, cored and sliced apples
    • 200g sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • Meat filling
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 tablespoon olive oil
    • 225g tomato puree
    • 125ml water
    • 1 tablespoon vinegar
    • 450g lean steak, cut into 2.5cm cubes

    Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. To make pastry: In a medium mixing bowl, combine flour and salt. Rub in the fat till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 3mm thick and cut into 10cm circles. Lightly flour both sides of circles.
    2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon and nutmeg. Heat over medium heat until hot, thoroughly mixing.
    3. To make meat filling: In a medium frying pan, saute the onion and green pepper in olive oil. Add tomato puree, water and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
    4. Place a large spoonful of one of the above mixtures to the centre of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 180 C / Gas 4 until golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    I loved the empanadas but I like the empanadas that my mother makes better. You can also just have cheese for the filling. It tastes soo good that I just had to tell you all. Your Friend, Francisca A.  -  29 Jun 2001  (Review from Allrecipes US | Canada)


    I am rating the pastry only, because I made up my own filling. The pastry is very light, and very flaky. Mine didn't brown that well (maybe needs an egg wash?) but tasted fantastic nonetheless. I kept thinking "this would make a great pie crust!" Here's what I filled with: 1/2 lb. Jimmy Dean breakfast sausage, 1 lb. ground beef, 1 boiled yellow bell pepper choppped(left over from stuffed pepper recipe), 1/2 vidalia onion chopped, 2 cloves garlic minced, 1 can diced tomatoes w/lime and cilantro, 2 tsp cumin, 1 tsp coriander, salt and pepper to taste. I had twice as much filling as I needed, so I froze the rest. Hubby and son LOVED it. Yay! My first empanadas! Thank you!  -  27 Sep 2006  (Review from Allrecipes US | Canada)


    This was a ton of work for a disaster I ended up throwing away. Fault may have been partially mine - I don't work much with dough - but even pulling the filling out and trying to eat it separately didn't work. It was so bland! Didn't taste anything like any of the empanadas I've had. I only made the meat empanadas, but I won't be trying the fruit.  -  19 Jun 2002  (Review from Allrecipes US | Canada)