Hello everyone, thanks for stopping by my blog today.
Empanadas are a stuffed pastry either baked or fried and they are eaten in many Latin American and south European countries. If you’ve been following me for a while you’ll know that I’ve featured Emapanadas a few times before with beef and chicken fillings. I thought I’d share the recipe for anyone looking for a soft textured, shortcrust style pastry recipe that works well every time. This recipe can be used for any meat or vegetable fillings and is a great way to use up any leftovers. For that golden crust, you can glaze over the top with egg.
Click here for my Beef Empanadas
Click here for my Chicken Empanadas
Recipe: Empanada Pastry (makes 1 using a 2.5 inch cutter)

Ingredients
350g plain flour
1/2 tsp baking powder
175g butter, melted
1 egg
40ml warm water
Method
- Sift the flour and baking powder into a large bowl.
- Pour in the butter and egg, use a spoon to start mixing and slowly add the water.
- Use your hands to knead the dough for 5 minutes.
- Wrap in cling film and chill in the fridge for 30 minutes before using.
- When using, roll out to roughly 1/3cm and your fillings and bake in the oven for 25 minutes on gas mark 6.

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