Asian Home Recipe

Empanadas Recipe

Ingredients :

4 slices


1 tablespoon

3 cloves



2 tablespoons

1 teaspoon

1 tablespoon



1/2 cup




4 1/2 cups

1 cup


2 teaspoons


Bacon, chopped

Large onion, finely chopped

Cooking oil

Garlic, chopped

Pork and veal mince

Chicken mince

Tomato paste

Soft brown sugar


Hard-boiled eggs, chopped

Gherkins, finely chopped, optional

Fresh coriander leaves, chopped

Egg white, beaten

Oil for shallow frying


Plain flour


Eggs, beaten

Caster sugar

Butter, melted

A little extra melted butter for brushing

Method :
  • To make Filling : Heat the oil in a frying pan. Add the bacon, onion and garlic and cook over medium heat for 5 minutes, stirring regularly.

  • Add the pork and veal mince and the chicken mince and cook for another 5 minutes or until browned, breaking up any lumps with a fork or wooden spoon.

  • Add the tomato paste, sugar and water to the pan and bring the mixture to the boil, stirring constantly.

  • Reduce the heat and simmer, uncovered, for 20 minutes.

  • Add the eggs, gherkins, if using and coriander.

  • Set the mixture aside for at least 30 minutes to cool.

  • To make Pastry : Combine the flour, water, egg, sugar and butter in a food processor and process for 20 to 30 seconds or until the mixture comes together.

  • Transfer the pastry to a floured surface and gather together into a ball.

  • Cover with plastic wrap and set aside for 10 minutes.

  • Roll the pastry in a 30 X 20 cm rectangle.

  • Brush with some extra melted butter and tightly roll up into a long sausage.

  • Cut into 3 cm slices and cover with a clean tea towel to stop the pastry drying out.

  • Place 1 slice of pastry flat on a lightly floured surface. Roll it out to a 12 cm circle.

  • Place 1 heaped tablespoon of filling in the center and lightly brush the edges with egg white.

  • Bring 1 side over to meet the other and press the edges to seal.

  • Decorate the edge with a fork, if desired.

  • Repeat with the remaining filling and pastry.

  • Heat 2 cm of the oil in a large pan. Add the empanadas in batches and cook over medium heat for 2 to 3 minutes each side.

  • Drain on paper towels and serve.


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