This icon means that this recipe is a starch-based dish. Pasta, rice, potatoes, legumes, cereals and flour-based preparations The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Cheese empanadillas

Baby spinach salad


Total: 45 min


15 min


30 min


2 servings
  • 100 g Shortcrust pastry
  • 50 g Baby spinach
  • 0.5 white onion
  • 1 Eggs
  • 2 tablespoon Fresh cheese
  • 15 mL Olive oil
  • 5 mL Lemon juice
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 350 °F.
  • Chop the onion very finely and mix in the cheese.
  • Cut out 4 circles from the pastry using a glace or a pastry cutter.
  • Divide the cheese-onion mixture between the circles, place the filling in the centre, fold over and seal by squeezing the edges with fork tines.
  • Beat an egg yolk with a little water, spread on the empanadillas with a pastry brush, add a sprinkle of salt.
  • Place the empanadillas on a baking tray and bake them for 25-30 minutes until golden brown.
  • Serve cheese empanadillas accompanied by baby spinach salad seasoned with olive oil and lemon juice.

Recipe tips

  • When you go shopping, read product labels to be aware of what you buy.