Spicy Vegetable Empanadas

A Stokes recipe by our Resident Chef

  • Serves 8
  • 50 minutes (inc chilling)
Taste without compromise

What you'll need

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Bottle 315g
Case 6x 315g
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  • 3 Courgettes cut into small dice
  • 1 Aubergine cut into small dice
  • 100g Baby Spinach
  • 15g Fresh Coriander chopped.
  • 1 400g Tin Chopped Tomatoes
  • 1 Red Pepper cut into small dice
  • 300g Plain Flour
  • 120g Chilled Butter cut into rough chunks
  • 2 Egg Yolks
  • 6 Medium Tomatoes
  • 1 Red Onion Peeled & thinly sliced

Our Hot & Spicy BBQ Sauce is sweet, smoke flavoured chilli BBQ sauce. Heat develops as an after flavour from the flecks of chilli seeds. Makes a fantastic marinade for chicken and pork, and gives a spicy kick to a traditional hunters chicken.


  1. In a deep saucepan, heat the vegetable oil and add the Courgettes, Aubergine and Red Pepper.
  2. Cook for 5-10 minutes until the vegetables start to soften. Add the chopped tomatoes and baby spinach and cook until the spinach has wilted. Season with salt & Pepper, fresh coriander and Stokes Hot & Spicy BBQ sauce. Set aside.
  3. For the pastry, in a food processor, mix the flour, butter and salt together until it has a texture like breadcrumbs. Add the egg yolks and add the water a little at a time until the pastry starts to bind. If it’s a little dry add a little more water.
  4. Knead the dough a few times and wrap in cling film and chill for 30 minutes.
  5. Once chilled, cut the dough in half and roll out into 2 even pieces. Cut 4 even circles from each piece and put a generous amount of filling in the centre of each circle. Brush the edges with cold water and fold over to form a semi-circle shaped pastie.
  6. Brush each pastie with egg wash and air fry for about 8 minutes until golden.
  7. For the Salsa chop the tomatoes into rough dice. Mix with the sliced Red Onion, Olive oil and seasoning.
  8. Serve immediately with the Salsa and a dollop of Stokes Hot & Spicy BBQ Sauce.

Total Cost £6.85. £0.85p per portion.