Spanish empanadas

Spanish empanadas

Total: 45 min. | Active: 20 min.
Nutritional value / piece: 132 kcal
, Fat: 8 g
, Carbohydrate: 11 g
, Protein: 3 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
200 g aubergines
100 g horn peppers, diced
1 onion, finely chopped
1 garlic clove, sliced
1 red chilli pepper, cut into rings
2 tbsp tomato puree
1 dl red wine
1 tomato, diced
100 g Manchego, coarsely grated
30 g pitted black olives, halved
½ tsp salt
1 tsp chilli powder


500 g cake mixture
1 egg, beaten
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How it's done

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Heat the oil in a non-stick frying pan. Stir fry the aubergine and pepper for approx. 10 mins. Add the onion, garlic, chilli pepper and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Add the tomato, cheese and olives, season.


On a lightly floured surface, roll out the dough to approx. 2 mm thick. Using a cutter, cut out approx. 20 circles (approx. 10 cm in diameter). Place 1 tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little egg, fold the dough over the filling and press the edges down firmly with a fork. Place the empanadas on two baking trays lined with baking paper. Brush with a little egg, prick with a fork.

To bake

Bake each tray for approx. 25 mins. in an oven preheated to 200 °C (convection).

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