Spanish Empanadas Recipe

Name: Spanish Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 None eggs, at room temperature, 1 whisked; 3 oz marinated char-grilled pepper, drained, chopped; 3/4 cup canned corn, drained; 2 oz pitted black olives, chopped; 3 oz cheese, grated; 2 1/4 cups all-purpose flour; 3 tbsp butter, melted; 2 tsp white wine vinegar; 1 tbsp milk; 1 tbsp cumin seeds; None None lemon wedges, to serve

Servings: persons

3 None eggs, at room temperature, 1 whisked
3 oz marinated char-grilled pepper, drained, chopped
3/4 cup canned corn, drained
2 oz pitted black olives, chopped
3 oz cheese, grated
2 1/4 cups all-purpose flour
3 tbsp butter, melted
2 tsp white wine vinegar
1 tbsp milk
1 tbsp cumin seeds
None None lemon wedges, to serve

1
Preheat oven to 350u00b0F. Line a baking tray with parchment paper. Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil then remove from heat and let sit in hot water for 12 mins. Drain then rinse under cold water. Peel and chop. Combine with peppers, corn, olives and cheese.
2
Place flour in a large bowl then make a well in the center. Add butter, 1/2 cup cold water, whisked egg and vinegar then mix until combined and forms a soft dough. Knead until smooth then roll into a 13 x 18 inch rectangle. Cut into 3 inch discs then place 1 tbsp filling in the center of each disc. Fold over to enclose filling and seal edges with a fork. Place on prepared tray then brush tops with milk and sprinkle with cumin seeds. Bake for 20-25 mins, or until crisp and golden brown. Serve with lemon wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 None eggs, at room temperature, 1 whisked, 3 oz marinated char-grilled pepper, drained, chopped, 3/4 cup canned corn, drained, 2 oz pitted black olives, chopped, and more.

Yes, Spanish Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Empanadas

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