Empanadas with feta and mint

Put a South American spin on pies with this delicious empanada recipe. Filled with lightly spiced potatoes, feta, mint and peas, this dish is sure to be a hit with vegetarians and meat eaters alike!

By Jo Wilcox
  • 20 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 2 agria potatoes, peeled and diced
  • 1 red onion, diced
  • 1 cup frozen green peas
  • 50 gram feta cheese, diced
  • 8-10 mint leaves, shredded
  • 1/2 teaspoon smoked paprika
  • sea salt
  • 4 sheets flaky puff pastry
  • 1 egg
  • 2 tablespoon store-bought dukkha
  • tomato relish, to serve


  • 1
    Heat oil and sauté the garlic, potatoes, onion and peas for about 15 minutes until tender.
  • 2
    Add feta, mint, paprika and sea salt, and mash the mixture a little so it sticks together.
  • 3
    Preheat oven to 190°C and line a tray with baking paper.
  • 4
    Cut pastry into 10cm circles and place large spoonfuls of potato mixture on one side. Beat egg with a little water and brush egg wash around the edges. Fold over to enclose the mixture and crimp the edges.
  • 5
    Arrange on baking tray, brush tops with egg wash and sprinkle with dukkha. Bake for 20-25 minutes until golden. Serve warm with the relish on the side.


  • To help soften the potato mixture add ¼ cup water when cooking. To cut pastry circles, use a cookie cutter or individual tartlet tin. PER SERVE Energy 241kcal, 1009kj • Protein 6g • Total Fat 12g • Saturated Fat 5g • Carbohydrate 24.9g • Fibre 3.9g • Sodium 247mg