Vegetarian Empanadas

Vegetable Empanadas
  • 6 servings
  • 40mins to prepare
Print This


  • For the filling
  • 600g Booths diced butternut squash and red onion mix
  • 2 tbsp pomace oil
  • 1/2 red pepper, diced
  • 1 red onion, diced
  • 1 tsp chilli flakes
  • 1/2 tsp mixed herbs
  • 1 tsp ground cumin
  • 200g tinned tomatoes
  • 2 garlic cloves, crushed
  • 30g peas
  • A handful of coriander, chopped
  • 1 tsp sea salt flakes
  • For the pastry
  • Jus Roll shortcrust pastry pack
  • 1 egg, beaten
  • 1 tsp cumin seeds
  • For the pico de gallo mix
  • 1 red onion, diced
  • 2 plum vine tomatoes
  • 2 jalapeño peppers, finely diced
  • 1 tsp lime juice
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • A handful of coriander, chopped


1 Cook the diced butternut squash and red onion mix in 1 litre of boiling water for 5 minutes until tender.
2 In a saucepan, heat the pomace oil and add the red pepper and red onion, mixed herbs, chilli flakes and ground cumin and gently fry for 2 minutes.
3 Add the cooked butternut squash, garlic, chopped tomatoes and peas and simmer for 2 minutes.
4 Add the coriander and salt to season, remove from the heat and allow the mix to cool.
5 Roll out the sheet of pastry and cut out 4 evenly sized discs.
6 Place a spoon of the cooked mix in the centre, egg wash the edges and fold over the pastry. Press the edges with a fork and brush with egg. Sprinkle the top with cumin seeds.
7 Pre-heat the oven to 200°C / 180°C Fan / Gas mark 6. Place the empanadas onto a parchment lined baking tray and bake for 12 minutes.
8 For the pico de gallo mix, combine all of the ingredients together and season with salt to taste.
9 Serving suggestion: Tastes great dipped into sour cream.

CHEF’S TIP Warm any left over filling and mix through some penne pasta with parmesan cheese or have as a cold salad.