Easy Vegetarian Empanadas


  • 2 sheets puff pastry
  • 1 medium potato grated
  • 1 carrot grated
  • ½ brown onion chopped
  • 2 cloves garlic chopped
  • 1 small zucchini grated
  • 1 red capsicum diced
  • ½ cup baby spinach
  • 1 large tomato diced
  • 1 egg
  • Mexican spice mix


  1. Sauté onion in pan, add garlic until soft
  2. Add spice and cook
  3. Add vegetables and sauté until soft
  4. Add tomato and cook until well mixed
  5. Remove from heat and allow to come to room temperature
  6. Cut circles from dough approx. 12cm wide
  7. Place circles into dough mould, add small spoon of filling, close together and brush with egg
  8. Bake at 180 degrees for 8-10 minutes until golden
  9. Serve with guacamole and sour cream

NB to make without mould, press sides of circle together and seal by pressing the end of a fork into the edges to create a pattern