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Empanadillas (Spanish Pies)

Updated: Jun 6, 2021

Link to YouTube video -

Empanadillas ( small Spanish pie) with, pork, onion and capsicums

Ingredients (16 pies)

For dough (makes 16 small pies):

300g all purpose flour

90ml olive oil

90ml white wine

1 egg

1 tsp of salt

1/2 tsp of dry yeast

For filling:

200g lean pork - thin strips

1 red capsicum- seeded and cut in thin strips

1 green capsicum- seeded and cut in thin


1/2 onion- chopped

salt & black pepper

1 tbsp smoked sweet paprika (Pimenton)

2-3 tbsp of olive oil for cooking

1 egg yolk - lightly beaten for brushing the

top of the pastry

flour for dusting


To prepare the dough:

1. Dissolve the dry yeast in 1 tbsp lukewarm water. Let stand for 10 minutes.

2. Sift the flour on a bench and make a well in the centre. Add oil, white wine,

egg, salt and yeast mixture and mixing lightly to make a smooth dough kneading

for 5-7 minutes.

3. Place dough in a bowl and cover with a cloth (or cling wrap). Allow to

rise for 1 hour. Punch the dough, then back in the bowl again. Cover and let rise

for another 1 hour.

To prepare the filling while the dough is rising:

1. After cutting the ingredients for the filling, in a large frypan, add the olive oil at

medium heat and cook onions for 3-4 minutes, then add red and green capsicums,

cook for 10 minutes until lightly coloured and soft. Season with salt, pepper and

smoked pimento. Set aside.

2. Using the same pan, add some more oil and cook pork for 3-4 minutes or until

browned. Mix with capsicum and onion on the plate. Set aside to cool down.

To assemble pastry and fillings:

1. Set the oven at 200°C.

2. Roll out the dough very thinly on the bench. Ensure you cover the bench with

flour. Cut into 10 cm circles using a cutter or cup. Make sure all the offcuts of the

dough is reused.

3. Place a spoonful of the filling in each pastry, wetting edges with water and fold

in half. Seal with a fork and brush the top of the pastry with the egg yolk.

4. Bake in preheated oven for 20 minutes.

5. Serve hot or place on a rack if you like to eat once it has cooled down.

Written by Kumiko

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