Mediterranean Empanadas with Feta, Olives & Sun-Dried Tomatoes

Flaky, savory empanadas filled with the vibrant flavors of the Mediterranean: salty feta, tangy olives, sweet sun-dried tomatoes, and fragrant herbs.

Prep Time

20 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.99/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

Mediterranean

Ingredients

Servings

2.5cupsAll-purpose flour(Plus more for dusting)

£0.40

1cupCold unsalted butter(Cut into small cubes)

£2.00

1teaspoonSalt

£2.00

6tablespoonsIce water(Add gradually until dough comes together)

8ouncesFeta cheese(Crumbled)

£3.00

0.5cupKalamata olives(Pitted and chopped)

£1.20

0.5cupSun-dried tomatoes(Oil-packed, drained and chopped)

£1.50

2tablespoonsFresh oregano(Chopped)

£0.75

2tablespoonsFresh mint(Chopped)

£0.75

1Egg(Beaten, for egg wash)

£0.30

0.3teaspoonBlack pepper(Freshly ground)

£0.05

Total Cost

£11.95

£1.99 per serving

Instructions

1.
**Make the Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3.
**Prepare the Filling:** In a medium bowl, combine the crumbled feta cheese, chopped olives, chopped sun-dried tomatoes, oregano, mint, and black pepper. Mix well.
4.
**Assemble the Empanadas:** Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough.
6.
Place about 2 tablespoons of the feta filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together with a fork to seal.
7.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
8.
**Bake:** Bake for 20-25 minutes, or until golden brown.
9.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (160g)

550 kcal / 2301 kJ

Carbs

40g

15% of RDA

Fat

37g

53% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, add a drizzle of olive oil to the feta mixture.

You can substitute other herbs like thyme or rosemary for oregano and mint.

If you don't have time to make your own dough, you can use store-bought pie crust or empanada discs.

If the edges of the dough are not sticking well, try brushing with a little more water or egg wash before pressing together with a fork.

Cooking Equipment

Oven

Baking sheet

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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