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PEPPADEW® Peppers Recipe

Empanada Recipe with PEPPADEW® Peppers


For Pastry:
300g plain or bread flour
½ tsp salt
75g butter, diced
75g lard, diced
Iced water
Egg yolk thinned with water for glazing

For the Filling:
1 small onion, finely chopped
1 potato, about 150g, peeled and diced
6 PEPPADEW® peppers diced
250g rump steak, cubed
Salt and pepper

Additional Info
  • Makes 6


Make the pastry by mixing the flour and salt in a bowl, rubbing in the butter and lard until the mixture looks like breadcrumbs, then adding just enough water to bind. Knead the dough lightly, form into a ball, wrap in saran wrap and chill lightly. Making the filling: Mix all of the ingredients together and add seasoning. Preheat the oven to 200C and put a baking sheet inside to heat up.

Roll out the pastry and using a 15-17cm saucer as guide, cut out six circles. Pile 1/6 of the mixture on each circle, keeping it on one side of the center and leaving a border at the edge. Brush the border lightly with the egg yolk mixtures. Fold the pastry over to create half moon shapes and press down to seal. Crimp the edges. Glaze the pastries with the rest of the egg and put them on the hot baking sheet. Bake for 10 minutes, then lower the heat to 180C and bake for 30 minutes more until golden.

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