Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017


Cooking time: 
10-15 minutes
Preparation time: 
10-15 minutes
  • 200g coarsely grated cheese of your preference
  • 1 tablespoon vegetable oil
  • 1 large red onion, chopped in small cubes
  • 2 large tomatoes, seeded and chopped in small cubes
  • 100g tinned petit pois, drained
  • 1 green pepper, seeded and chopped in small cubes
  • 2 tablespoons of thinly sliced kalamata black olives
  • 2 tablespoons of chopped flat leaf parsley
  • 1 tablespoon of chopped spring onions
  • 3x 375g rolls of ready rolled Jus-Roll puff pastry, thawed
  • 100ml Just Milk Semi-Skimmed to glaze
  • 11cm round cutter
  • Pyrex Non Stick Baking Sheet
  • Heat oil in a frying pan and fry all vegetables, apart from petit pois until tomato begins to melt and soften. Stir in the petit pois and herbs and allow to fully cool.
  • Pre-heat oven to 200ºC
  • Using a 11cm round cutter, cut round from each pastry sheet. Divide the filling between the rounds and top each with a generous sprinkle of cheese.
  • Moisten edges of pastry, fold pastry over to enclose filling; pinch edges together to seal. Use a fork to crimp it together and make a pattern at the edges.
  • Using a knife, make a cross of approx 1cm in each pastry top.
  • Brush the top of each empanada with milk
  • Place empanadas on a greased Pyrex Non-stick baking tray; bake for 15 minutes or until golden.