(about 16 empanadas)


  • 450 g (800 ml) cake flour
  • 2 ml salt
  • 240 g (260 ml) butter
  • 60 to 90 ml cold water

Put the flour in your food processor. Add the salt and butter and process until the mixture looks like breadcrumbs. Add the water a little at a time until a firm dough forms. Cover the dough with clingwrap and chill in the fridge for at least 30 minutes.


  • 15 ml olive oil
  • 1 clove of garlic, finely chopped
  • 3 spring onions, chopped
  • 1 chorizo sausage, diced very finely
  • 1 can chopped tomatoes
  • salt and freshly ground pepper to taste
  • 80 g cheddar, grated
  • 1 egg, beaten

Heat the olive oil in a saucepan. Add the garlic, spring onions and chorizo. Sauté for about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer uncovered until the sauce thickens. Spoon into a bowl and allow to cool. Add the cheddar when the sauce has cooled. Preheat your oven to 180 °C. Roll the dough until quite thin on a surface sprinkled with flour. Cut circles of 8 to 10 cm. Brush the edge of each circle with beaten egg. Spoon a large teaspoonful of the filling onto one half of each circle. Fold the dough into a half-moon shape. Place the empanadas on a buttered baking tray and brush them with beaten egg. Bake for 25 – 35 minutes and serve warm.