Empanadas (with Vegetable & Boiled Egg filling)

Baking is always therapeutic to me. Whenever I feel down or restless, I prefer to bake something. It gives immense satisfaction & peace in mind. During the lockdown, we have little choice but to cook with whatever available. So I baked Empanadas using leftover vegetable Au Gratin and adding some boiled eggs and of course cheese. It came out just perfect. Sharing the recipe… hope you like it!

If you like this recipe you may refer my earlier post of Chicken Empanada too.


For making the dough:

  • All Purpose Flour – 300 gms
  • Baking Powder – 1 tsp
  • Salt – ½ tsp
  • Vegetable Shortening – 50 gms
  • Ice Cold Water – As required
  • Egg – 1

For making filling:

  • Vegetable Au Gratin – 2 bowl (For recipe refer HERE)
  • Boiled Eggs – 2
  • Processed Cheese – ½ cup
  • Salt – To taste
  • Pepper – ½ tsp

Other ingredients:

  • Egg – 1
  • Sesame Seeds – 2 tsp


For making the dough:

  1. Sieve flour, baking powder and salt and keep them in a mixing bowl.
  2. Now add the vegetable shortening or lard. Mix with your finger tips until the mixture looks like cornmeal or bread crumb.
  3. Beat the egg and add it to the flour mix. Mix well with your hand to form dough. Slowly add water in the mix and knead the dough. Transfer to a floured surface; knead for a few seconds. Cover with plastic wrap or keep the dough in a bowl and cover; let stand for 30 minutes in a cool place.

For preparing the filling:

  • Chop the boiled eggs.
  • In a mixing bowl mix in vegetable Au gratin, chopped boiled eggs, salt, pepper and grated cheese.

For making the empanadas:

  • Preheat the oven at 180 C. Lightly grease baking tray and dust some flour.
  • Beat the egg.
  • Divide the dough into 10-12 equal lemon size balls. Roll them between your palm.
  • Roll each ball in a 4” small disk with a rolling pin. Lightly brush the edge of half the circle with a little water or egg mixture.
  • Place about 2 heaping teaspoons of the filling in the center. Fold half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridges, if desired.
  • Repeat with remaining dough and filling.
  • Place on prepared baking sheet. Brush tops with egg mixture. Pierce tops of empanadas with a fork.
  • Bake for about 20 minutes or until lightly browned on top. Remove from oven; let cool for 5 minutes before serving.


~ Unbaked empanadas may be frozen for few days, store in freezer containers.

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