How to Make Spanish Empanadas

How to Make Spanish Empanadas


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.6 based on 5 ratings.


  • 4 Puff Pastry (sheet)
  • 500 g Beef Mince (Lean)
  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 tsp Garlic (Minced)
  • 425 g Corn Kennels
  • 2 tsp Chilli Flakes
  • 1 tbsp Mixed Herbs
  • 2 tsp Cumin Seeds
  • 100 g Butter, Melted to brush pastry

Nutrition Information

Qty per
153g serve
Qty per
Energy 591cal 386cal
Protein 13.8g 9g
Fat (total) 31g 20g
 - saturated 11.2g 7.3g
Carbohydrate 11.5g 7.5g
 - sugars 2.77g 1.81g
Dietary Fibre 3.01g 1.96g
Sodium 616mg 402mg

Nutritional information does not include the following ingredients: Beef Mince (Lean), Corn kennels, Mixed herbs

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Spanish Empanadas are a delicious Spanish style pastry that is filled with meat and vegetables, it is a dish that is similar to the Aussie Pasties, and is freaking delicious!

How to Make Spanish Empanadas | Stay at Home Mum


  1. Heat oil in fry pan add onion and cook for 2 minutes until clear.

  2. Add mince and garlic and stir until mince is browned. Reduce heat to low and add corn, cumin seeds, mixed herbs and chilli flakes. Mix well with wooden spoon.

  3. Preheat oven to 200 oC.

  4. Lay pastry sheets on bench and cut diagonally. If you would like two large Empanadas only cut once, otherwise cut both diagonals so you have 4 triangles with each pastry sheet (we made large ones).

  5. Place two large spoons of mix onto one half of your pastry triangle, leaving a 1 cm gap around the edges. Then fold the other side of pastry over creating a pastry triangle parcel. Press the edges down with your fingers or a fork to seal. Repeat until all mince mix is used.

  6. Place on a lined baking tray and brush pastry with melted butter.

  7. Cook in hot oven for 25 minutes until golden brown.

Recipe Hints and Tips:

  • Empanadas can be frozen uncooked for up to 3 months. I like to wrap individually in cling wrap before freezing.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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