Feta & Pea Mint Empanadas

Mini pastry parcels filled with a creamy feta, fresh pea and mint.


  1. Finely chop the white onion. De-seed and finely chop the green chilli. Finely chop the mint leaves. Crumble the feta. Set aside.
  2. Heat the butter and olive oil in a large saucepan on medium heat. Add the onion and fry for 3 minutes.
  3. Add the green chilli to the pan and cook for 1 minute.
  4. Add the frozen peas and mint to the pan.  Stir through and cook for 3  minutes. Turn the heat off and mash the mixture lightly.
  5. Add the feta and stir through. Add a  squeeze of fresh lime juice. Taste and season with black pepper. Set aside and leave to cool.
  6. Pre-heat the oven to 180C. Cut out  12cm circles from the puff pastry sheet.
  7. Spoon 2 tsp of the filling into the centre of the circle. Fold over to make a semi-circle and press the edges together. Press with a fork to seal, then place onto a baking tray lined with greaseproof paper.
  8. Brush the empanadas with a little beaten egg and bake for 25 to 30 minutes, until golden.

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Cheng Peng
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Feta & Pea Mint Empanadas

Mini pastry parcels filled with creamy feta, fresh pea and mint.



  • White Onion – 1
  • Green Chilli – ½
  • Mint – 10g
  • Feta – 200g
  • Butter – 15g
  • Olive Oil – 1 tbsp
  • Frozen Peas – 200g
  • Black Pepper – ½ tsp
  • Lime Juice – 1 tsp
  • Puff Pastry Sheet – 500g
  • Egg (beaten) – 1