Empanada dough

Season: All year

Type: Starters

Difficulty: Easy

Makes: enough for 25 empanadas

Fresh from the garden: eggs

Recipe source: Adapted from Stephanie Alexander Kitchen Garden Foundation


  • metric measuring cups and
  • scales
  • small microwave-proof bowl
  • food processor
  • large chopping board
  • medium bowl
  • clean tea towel
  • small bowl
  • fork
  • baking tray
  • baking paper
  • pastry brush

  • 50 g unsalted butter
  • 400 g unbleached white flour
  • 100 g polenta
  • 1/3 cup olive oil
  • 75 ml verjuice
  • 60 ml–120ml warm water
  • 1 egg
  • extra polenta for dusting


What to do

  • Set out your equipment and ingredients.
  • Melt the butter in a small microwave-proof bowl.
  • In the food processor, blend all the dough ingredients except the water and egg.
  • Turn onto a board and knead in the warm water as required.
  • Place in the bowl, cover with the tea towel and leave for 1 hour before using.

To assemble empanadas:

  • Beat the egg in a small bowl with a fork.
  • Pinch off walnut-sized pieces of dough. Dust the work surface with the polenta and roll balls into flat rounds.
  • Place a dessertspoon of filling just off-centre in the pastry round. Fold the pastry over to make a semi-circle. Push down edges with a fork to seal.
  • Repeat for all your rounds.
  • Line your baking tray with baking paper and sprinkle with polenta. Place empanadas on the tray and brush over with beaten egg. Bake for 10–15 minutes until light brown.



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