MKR: Pork & Veal Empanada with Tomato Relish
MKR: Pork & Veal Empanada with Tomato Relish
Preparation time:
1 hour
Cooking time:
1 hour 30 minutes




  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 250g pork mince
  • 250g veal mince
  • 5 cloves garlic, diced
  • 1 tbs sweet paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp salt
  • 180ml beef stock
  • 125g pitted green olives, finely chopped
  • 125g raisins
  • 2 hard-boiled eggs, chopped
  • 2 boiled potatoes, cut into 1cm pieces


  • 450g plain flour
  • ¼ tsp salt
  • 180g cold butter
  • 1 egg
  • 5 tbs of water


  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 3 cloves garlic, sliced
  • ½ tsp salt
  • ½ tsp garam masala
  • 2 bay leaves
  • 500g tomatoes, finely chopped
  • 55g brown sugar
  • 125ml red wine vinegar
  1. Method
  2. Notes

  1. To make filling, heat oil in a saucepan over medium heat. Cook onion until soft. Add minces and cook until browned and all liquid has evaporated. Stir in garlic and spices. Cook, stirring, for 2 minutes. Stir in stock, olives and raisins. Bring to a boil. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and simmer until liquid has evaporated and mixture is thick. Stir in potatoes. Cool. Stir in eggs. Set aside until required.
  2. To make pastry, process flour, salt and butter to form fine crumbs. Add egg and pulse to combined. Add enough water to form a dough.
  3. Turn dough out onto a lightly floured surface and knead lightly until smooth. Wrap in cling film and set aside for 30 minutes to rest.
  4. Meanwhile, to make relish, heat oil in a saucepan over medium heat. Cook onion, capsicum and garlic until very soft. Stir in spices. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer until thick. Cool completely.
  5. Preheat oven to 180C.
  6. Roll out dough until about 2mm thick and cut out 8cm rounds.
  7. Fill centre of each round with filling and fold in half to form a crescent shape. Crimp of fold edges to seal.
  8. Place empanadas on an oven tray lined with baking paper. Brush with egg and sprinkle with sesame seeds.
  9. Bake for about 20 minutes or until golden and crisp.
  10. 10. Serve empanadas with relish.

• This recipe has not been tested.
• Empanadas is a pastie like pastry served in Spain and Latin America.
• You can vary the type of mince for the filling to suit your taste.
• You can also deep fry instead of baking these little pastries.