This recipe for empanadillas is just so easy. Mix up your fillings, they’re limited only by your imagination! I’ve already made four different savoury flavours that have all been well received. I think they’d also be fabulous filled with custard, nutella or any stewed fruit. Let me know how you go!

Cutting circles of pastry


  • Frozen sheets of puff pastry
  • Salt
  • Pepper

Then, choose your own adventure.


  • Mozzarella cheese

Baby spinach and fetta

  • Fetta
  • Baby spinach (blanched in hot water)

Olive and cheese in the centre of a circle of pastryMushroom

  • Mozzarella cheese
  • Mushrooms

Olive and anchovy

  • Mozzarella cheese
  • Anchovy stuffed green olives


  1. Preheat the oven to 200°C or 180°C for fan forced.
  2. Dice the cheese into 5 mm cubes.
  3. Emapnadillas in a bowlChop any other ingredients you’ve chosen, so they’re about the same size with roughly the same quantity as the cheese.
  4. Put the chopped ingredients in a bowl, season with salt and pepper to taste, then gently mix together.
  5. Allow the puff pastry to thaw for 5 mins.
  6. Use an 8 cm circular scone cutter to press out circles of pastry.
  7. Gently pile a teaspoon of filling in the centre of each circle.
  8. Pinch the circles in half. You may need to dampen the edges of the pastry with a little water to get a firm seal.
  9. Use a sharp knife to make small slits in the top of each pastry.
  10. Place the pastries onto trays lined with baking paper.
  11. Brush each empanadilla with beaten egg.
  12. Bake for 10-15 minutes or until golden brown.

2 responses »

  1. says:

    They look yum!

    Sent from my iPad

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