Fill with Anything Empanadas

Empanadas are a popular dish in Latin America. The flakey pastry shell encases a flavourful filling. This recipe is for cheesy corn and broccoli empanadas but really you can fill the pastry with your favourite pie filling combinations.

Empanadas can be stored cooked or uncooked in the freezer. Empanadas are best stored in an airtight container layered between grease proof paper to prevent them from sticking together. This recipe makes approximately 20 empanadas. A freezer friendly snack ready to go.


  • Spinach and Feta: This classic combination makes a flavorful filling. Simply sauté some spinach with garlic and onion, and mix in crumbled feta cheese.
  • Mushroom and Cheese: Sauté some chopped mushrooms with onion and garlic, and mix in your favorite shredded cheese.

  • Black Bean and Corn: Mix together cooked black beans, corn, diced tomatoes, and chopped coriander for a tasty and filling empanada.

  • Roasted Vegetable: Roast a variety of veggies, such as zucchini, eggplant, peppers, and onions, and mix them together for a colourful and flavourful filling.

  • Sweet Potato and Black Bean: Cook some sweet potato and mix it with black beans, diced tomatoes, and spices such as cumin and chilli powder for a sweet and savoury filling.

  • Lentil and Potato: Cook lentils and potatoes separately, and then combine them with spices such as turmeric and cumin for a hearty filling.

  • Tofu and Veggie: Crumble tofu and sauté it with a mix of veggies such as carrots, celery, and onion, and season with soy sauce and sesame oil for an Asian-inspired filling.



If you are stuck for time, you can use pre-made store-bought pie crust or short crust pastry just ensure to cook in accordance with the instructions on the packaging.

Plain flour 400g

Salt 1 teaspoon

Cold Butter 120g

Vinegar 120g

Water cold 100ml

Egg x1

Egg x1 for egg wash


1 medium sized onion

1 corn on the cob

¼ head of broccoli including the stalk

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon cumin

Cheese sauce 

60g butter

60g flour

60g parmesan cheese

400ml milk





First fill a measuring jug with 100ml of water and place into the fridge to cool. Cut the butter into small cubes or grate.

In a large bowl add the flour, salt, and cold butter. Using your fingertips rub the butter into the flour and salt till it's looks like fine breadcrumbs and all lumps of butter have been removed.  Combine the water and beaten egg in a bowl. Make a well in the centre of the flour add the egg and water mixture slowly till the dough comes together. Shape the dough into a ball, wrap and place into the fridge.


Fine dice the onion and broccoli including the broccoli stalk. Using a knife carefully remove the corn from the corn kernels.

*Tip: Save the corn cob for next time you make veggie stock. Keep in the freezer *

Heat a large frying pan with one tablespoon of oil. Add the broccoli, onions and sweetcorn, cumin paprika and salt. Sauté for 4-5 minutes set aside.



In a medium sized pot melt the butter at low heat. When the butter has melted add the flour, mix well till combined.  Ensuring to Stir often cook out for 2-3 minutes, do not allow the mixture to brown.

Slowly add the milk whisking all the time to remove any lumps. Season with salt. Remove from the heat and stir through the cheese. Add the broccoli, onion and corn mixture and mix well.

Set aside to cool completely


Remove the dough from the fridge and cut in half. Place the other half of the dough wrapped & back into the fridge. Using a rolling pin roll out the dough to ¼’ thickness. Using a 12cm round cutter cut approximately 10 rounds.

Place the cut rounds into the fridge, layer in-between baking paper to prevent them from sticking together.

Repeat this process on the other half on the dough.

To fill the pastry.  Fill a small bowl with water set aside. Roll out the edges of each round slightly. Add 2 teaspoons of the mixture into the middle of each round. Using your finger lightly moisten the outer edge of the pastry with water. Fold the dough in half over the filling, gently pushing the filling down to leave the edges free. You can twist, crimp, or simply use a fork to close the edges. Ensuring they are completely closed as the filling will ooze out.

Repeat till all the dough and filling has been used up.

It's best to add the empanadas back into the fridge after each one has been made.

Place the empanadas onto a nonstick baking tray or lined baking tray. Brush each empanada with egg wash (1 beaten egg) and bake in the oven for 35-40 minutes at 200 degrees.

Best served hot with your favoUrite tomato relish.