Pea, Ham and Egg Empanadillas

Pea, Ham and Egg Empanadillas


Serves 12


Nutritional information

Per empanadilla


13.9g fat

6.4g saturates

0.7g sugar

0.7g salt


2 hard boiled eggs, roughly chopped

25g chopped green olives

50g peas, thawed and drained

50g finely chopped ham

50g grated cheddar or manchego

1-2 tsp mayonnaise, to bind

2 sheets ready rolled puff pastry

1 egg yolk, lightly beaten


Preheat oven to 220°c/425°f/Gas 7


Lightly grease two baking sheets. Combine the eggs, olives, peas, ham and cheese together with a little mayonnaise to bind and season with black pepper.  Cut the puff pastry into 10cm (4”) circles.  Spoon a little of the mixture into the centre of each round and fold over the pastry to enclose the filling and crimp the edges to seal.  Place the parcels on the trays 2cm apart.

Brush with the egg yolk and bake for 10-15 minutes or until brown and puffed.

Tip: Serve hot with a tomato relish


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)