1 clove garlic
1/2 diced red bell pepper
1/2 green pepper in cubes
1/4 cup sliced baby corn
1/4 cup sliced olives
1/2 cup of grated Manchego cheese
Salt and pepper

For the mass:

3 cups of flour
1 teaspoon of salt
1 tsp baking powder
1/4 cup vegetable oil
260 ml of lukewarm water


1. In a frying pan with a little oil, lightly sauté the garlic, the peppers, the sliced corn and the olives.
2. Place the stir fry in a bowl and mix together with the cheese.
3. Season with salt and pepper.

For the mass:

1. In a bowl, mix all the dry ingredients previously sifted through a strainer.
2. add the oil and mix till integrated.
3. Add the water little by little until a dough is formed.
4. Remove from the bowl, work the dough with your hands until the dough is no longer sticky and comes away from the table.
5. Let rest for 15 min. with a damp cloth or plastic.
6. On a flat and floured surface, roll out the dough with a rolling pin, with a cookie cutter cut circles of the desired size.
7. Fill with the vegetable mixture and seal with the help of a beaten egg and a brush, finally pressing the edges with a fork.
8. In a saucepan with enough oil for deep frying, fry the empanadas until golden brown.
9. Place the empanadas on a plate with absorbent paper to remove excess fat.

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