Plate of empanadas
Prep Time:
Cook Time:

Empanadas are a popular dish in Latin America. The flakey pastry shell encases a flavourful filling. This recipe is for cheesy corn and broccoli empanadas, but really, you can fill the pastry with your favourite pie filling combinations. Empanadas can be stored cooked or uncooked in the freezer. Empanadas are best stored in an airtight container layered between grease-proof paper to prevent them from sticking together. This recipe makes approximately 20 empanadas. A freezer-friendly snack is ready to go.

  • Spinach and Feta: This classic combination makes a flavourful filling. Simply sauté some spinach with garlic and onion, and mix in crumbled feta cheese.
  • Mushroom and Cheese: Sauté some chopped mushrooms with onion and garlic, and mix in your favourite shredded cheese.
  • Black Bean and Corn: Mix together cooked black beans, corn, diced tomatoes, and chopped coriander for a tasty and filling empanada.
  • Roasted Vegetable: Roast various veggies, such as zucchini, eggplant, peppers, and onions, and mix them together for a colourful and flavourful filling.
  • Sweet Potato and Black Bean: Cook some sweet potato and mix it with black beans, diced tomatoes, and spices such as cumin and chilli powder for a sweet and savoury filling.
  • Lentil and Potato: Cook lentils and potatoes separately and combine them with spices such as turmeric and cumin for a hearty filling.
  • Tofu and Veggie: Crumble tofu and sauté it with a mix of veggies such as carrots, celery, and onion, and season with soy sauce and sesame oil for an Asian-inspired filling.


Pastry: If you are stuck for time, you can use store-bought pie crust or short-crust pastry just ensure to cook as per the instructions on the packaging.

  • 400g plain flour
  • 1 tsp salt
  • 120g cold butter
  • 1/2 Tbsp vinegar
  • 100ml water, chilled
  • 2 Eggs - 1 beaten and 1 reserved for the egg wash
  • 1 medium-sized onion
  • 1 corn on the cob
  • ¼ head of broccoli, including the stalk
  • 1 Tbsp Olive Oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
Cheese sauce
  • 60g butter
  • 60g flour
  • 60g parmesan cheese, grated
  • 400ml milk
  • Salt & pepper


  1. First, fill a measuring jug with 100ml of water and place it into the fridge to cool. Then cut the butter into small cubes (or roughly grate it).
  2. In a large bowl, add the flour, salt, and cold butter. Using your fingertips, rub the butter into the flour and salt until it reaches the consistency of fine breadcrumbs and all lumps of butter have been removed.
  3. Combine the water, vinegar and beaten egg in a bowl. Make a well in the centre of the flour, and slowly add in the egg, vinegar and water mixture. Use your hands or a wooden spoon to bring the dough together.
  4. Shape the dough into a ball, wrap it and place it into the fridge to set.
  1. Finely dice the onion and broccoli, including the broccoli stalk. Carefully cut the corn kernels from the cob. *Tip: Save the corn cob in the freezer for the next time you make veggie stock.*
  2. Heat a large frying pan with one tablespoon of oil. Add the broccoli, onion, corn, cumin, paprika and salt. Sauté for 4-5 minutes then set aside.
  1. In a medium sized pot melt the butter over low heat. Once the butter has melted, add the flour and mix well until combined. Cook mixture for 2-3 minutes, stirring often. Do not allow the mixture to brown
  2. Slowly add the milk, whisking all the time to remove any lumps. Season with salt. Remove from the heat and stir through the cheese.
  3. Combine cheese sauce with the broccoli, onion and corn mixture and mix well. Set aside to cool completely
  1. Preheat oven to 200°C
  2. Remove the dough from the fridge and cut in half. Place the other half of the dough back into the fridge. Use a rolling pin to roll out the dough to ¼ thickness and then use a 12cm round cutter (or the rim of a glass!) to cut out approximately 10 rounds.
  3. Place the cut rounds back into the fridge and layer in-between baking paper to prevent them from sticking together.
  4. Repeat this process with the other half of the dough.
  5. Fill the pastries:  Fill a small bowl with water and set aside. Roll out the edges of each round slightly. Add 2 teaspoons of the filling mixture into the middle of each round. Using your finger, lightly moisten the outer edge of the pastry with water. Fold the dough in half over the filling, gently pushing the filling down to leave the edges free. You can twist, crimp, or simply use a fork to close the edges. Make sure they are completely closed as otherwise the filling will ooze out.
  6. Repeat until all the dough and filling has been used up (it's best to popthe empanadas back into the fridge after making each one, especially if you've got a warm kitchen!)
  7. Place the empanadas onto a nonstick or lined baking tray. Brush each empanada with egg wash (1 beaten egg) and bake in the oven for 35-40 minutes.
  8. Best served hot with your favourite tomato relish.

Fill With Anything Empanadas

Delicious flakey pastry shells encase a flavourful filling. This recipe is for cheesy corn and broccoli empanadas, but really, you can fill the pastry with your favourite pie filling combinations.

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