BBQ empanada

Ingredients

• 500 g (4 cups)plain flour
• 240 ml (1 cup)water
• 3egg yolks
• 1egg
• 5 ml (1 tsp)salt
• 100 gbutter
• as neededplain flour, for dusting
• as neededsunflower oil, for deep-frying
• 2red pointed peppers
• 2sweet onions
• 150 gtinned sweetcorn, drained
• 1 bunchcoriander
• 30 ml (2 tbsp)olive oil
• 1 splashred wine
• 30 ml (2 tbsp)barbecue seasoning

Instructions

1. 1

   Mix the dough

   Combine the flour, water, egg yolks, egg, salt and butter until they form a dough.

2. 2

   Knead the dough

   Dust the work surface with flour and knead the dough for about 5 minutes, until smooth and shaped into a ball.

3. 3

   Rest the dough

   Cover the dough ball with cling film and leave it to rest in a warm place for about 30 minutes.

4. 4

   Prepare the peppers

   Halve the peppers lengthways, remove the seeds and membranes, then cut them into 2 cm pieces.

5. 5

   Chop the vegetables

   Finely chop the onions and coriander.

6. 6

   Cook the vegetables

   Heat the olive oil on a cast-iron plate and cook the onion and pepper for about 5 minutes.

7. 7

   Add the corn

   Add the sweetcorn and cook for a further 5 minutes.

8. 8

   Season the filling

   Deglaze with a splash of red wine, then add the chopped coriander and barbecue seasoning.

9. 9

   Caramelise the filling

   Continue cooking for about 5 minutes, until everything is soft and caramelised.

10. 10

    Cool the filling

    Leave the vegetable mixture to cool.

11. 11

    Shape the dough

    Divide the dough into 12 balls and roll them out.

12. 12

    Fill the empanadas

    Put the cooled vegetable filling on the dough rounds and fold them closed. Braid the edges inwards to seal.

13. 13

    Fry until golden

    Heat the sunflower oil to 180°C and fry the empanadas for about 6 minutes, until golden and cooked through.

14. 14

    Drain and serve

    Leave the empanadas to drain on a wire rack.

What are empanadas?

Empanadas are filled pastries found in Spain and across Latin America, with regional differences in their dough, fillings and cooking methods. This version brings a barbecue-style flavour to a vegetable filling of peppers, onions and sweetcorn.

The homemade dough is rested before shaping, while the filling is cooked until soft and caramelised. Frying gives the pastry a crisp, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 18g protein, 112g carbs, 43g fat.

The pastry supplies most of the carbohydrates, while butter and frying oil contribute much of the fat. Eggs add some protein, but the vegetable filling is mainly peppers, onions and corn; serve an empanada with a protein-rich side such as beans to balance the plate.

The dough and its rest

Smooth dough: kneading for about 5 minutes brings the flour, eggs, water and butter together into an even ball. Dust the surface lightly so the dough does not stick.

Resting time: the 30-minute rest gives the dough time to relax, making it easier to roll out and shape. Keep it covered so the surface does not dry out.

Build a sweet, smoky filling

Vegetables first: cook the finely chopped onion and pepper in olive oil for about 5 minutes, then add the sweetcorn for another 5 minutes. The wine, coriander and barbecue seasoning go in afterwards.

Soft and caramelised: allow the mixture to cook for a further 5 minutes, as directed, then cool it before filling the pastry. A cool filling is easier to handle than a hot one.

Shape and seal each parcel

Even rounds: divide the rested dough into 12 balls and roll each out. Try to keep the rounds similar in size so they are straightforward to fill and fold.

Sealed edges: fold the dough over the filling and braid the edges inwards. A secure seal helps keep the filling inside during frying.

Fry for a crisp finish

Oil temperature: bring the sunflower oil to 180°C before frying. The recipe gives about 6 minutes for the empanadas to become golden and cooked through.

Drain well: transfer the fried pastries to a wire rack so excess oil can drip away. Work in batches if needed to avoid crowding the oil.

Serve them while crisp

These empanadas make a filling snack or a meal with a simple salad or cooked vegetables. A fresh, tangy accompaniment can offset the rich pastry and sweet barbecue-seasoned filling.

They are best served soon after frying, while the pastry is crisp. Let them cool briefly before eating, as the filling will be hot.

Recipe notes & tips

• Measure the dough ingredients before you start so the mixing and kneading can be done without interruption.
• Chop the onion and coriander finely so they distribute evenly through the filling.
• Let the filling cool before placing it on the dough rounds.
• Avoid overfilling the dough, which can make the edges difficult to seal.
• Use a wire rack for draining so the fried pastry does not sit in pooled oil.

Variations

• Add chilli: mix a little chopped chilli into the vegetable filling for extra heat.
• Try different herbs: replace some of the coriander with parsley for a milder herbal flavour.
• Use smoked paprika: add it alongside the barbecue seasoning for a deeper smoky note.
• Include black beans: stir drained beans into the cooled filling for a heartier centre.
• Bake instead: bake the sealed empanadas until golden for an alternative to deep-frying.

Common mistakes to avoid

• Dry dough: keep it covered during the rest so the surface does not dry out.
• Hot filling: cool the vegetables before filling, so they are easier to handle.
• Overfilled rounds: use less filling if the dough will not fold neatly around it.
• Loose seals: press and braid the edges firmly to help prevent leaks.
• Oil too cool: heat it to 180°C before frying so the empanadas can turn golden as directed.

How to store

Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; microwaving will soften the pastry.

Frequently asked questions