Spicy Empanadillas – a delicious recipe with onion, spanish salami, tomato puree, pastry, tomatoes, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine onion and salami in a medium frypan and stir over high heat for 3 mins or until onion is soft and salami is crisp.
2
Stir tomato and pepper into pan and stir over medium heat for 2 minutes.
3
Stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick.
4
Remove from heat and cool to room temperature.
5
Using a 8cm round cutter, cut 16 rounds from pastry.
6
Place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg.
7
Fold the rounds in half and press the edges to gether to enclose the filling.
8
Place on a lightly greased oven tray and brush with remaining egg.
9
Bake at 190.C for approx 12 mins or until golden.
111
kcal
Calories
3
g
Fat
16
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 onion, chopped, 60 g spanish salami, chopped, ½ cup tomato puree, 2 sheets puff pastry, and more.
Yes, Spicy Empanadillas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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