Mini Empanadas

Mini Empanadas

From   Tea Time

Prep: 25 minutes


Cook: 30 minutes


Method: Moderate


Course: Snack


Type: Indian

This is a Spanish snack – dough roundels sandwiched with a flavourful filling and baked


  • Refined flour 250 gms
  • Salt to taste
  • Butter 75 gms
  • Egg 1
  • Oil 1 tbso + to shallow-fry
  • Medium onion, chopped 1
  • Garlic, chopped 1 tsp
  • Cottage cheese, diced 200 gms
  • Small green capsicum, chopped 1
  • Raisins 20 gms
  • Tomato sauce 4 tbsps
  • Black pepper powder 1 tsp
  • Egg wash as required


  • Preheat oven to 180º C. Line a baking tray with butter paper.
  • To make the dough, take flour in a mixing bowl, add salt and butter and rub with your fingertips till the mixture resembles breadcrumbs. Add egg and sufficient water and knead into a dough.
  • Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till fragrant. Add cottage cheese, capsicum, raisins, tomato sauce, black pepper powder and salt and cook for 2-3 minutes.
  • Divide the dough into equal balls and roll each ball into thin sheets. Place a small round cookie cutter over the sheets and cut out roundels.
  • Place some cottage cheese mixture in the centre of half the roundels, cover each with the remaining roundels and press the edges to seal.
  • Brush each empanada with egg wash and place them on the baking tray.
  • Keep the tray in the preheated oven and bake for 20 minutes or till the empanadas turn golden.
  • Bring the tray out of the oven, arrange the empanadas on a serving platter and serve hot with a bowl of sauce of your choice.