Spanish empanadas

Total time: 45m
Preparation Time: 20m

For 20 piece

Nutritional Information

Contains 132 Kcal, 3g Protein, 11g Carbohydrates, 8g Fat


  • Filling
  • 1 tbsp olive oil
  • 200 g aubergines
  • 1 onions, finely chopped
  • 100 g horn peppers, diced
  • 1 garlic clove, sliced
  • 1 red chilli pepper, cut into rings
  • 2 tbsp tomato puree
  • 1 dl red wine
  • 100 g Manchego, coarsely grated
  • 1 tomato, diced
  • 30 g pitted black olives, halved
  • 0.5 tsp salt
  • 1 tsp chilli powder
  • Empanadas
  • 500 g cake mixture
  • 1 eggs, beaten

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  • Filling

    Heat the oil in a non-stick frying pan. Stir fry the aubergine and pepper for approx. 10 mins. Add the onion, garlic, chilli pepper and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Add the tomato, cheese and olives, season.
  • Empanadas

    On a lightly floured surface, roll out the dough to approx. 2 mm thick. Using a cutter, cut out approx. 20 circles (approx. 10 cm in diameter). Place 1 tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little egg, fold the dough over the filling and press the edges down firmly with a fork. Place the empanadas on two baking trays lined with baking paper. Brush with a little egg, prick with a fork.
  • To bake

    Bake each tray for approx. 25 mins. in an oven preheated to 200°C (convection).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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