Photo of Empanadas with salsa dip by WW

Empanadas with salsa dip

Points® value
Total Time
42 min
30 min
12 min


Medium fat soft cheese

125 g, with black pepper

Half fat Cheddar cheese

25 g, grated

Spring Onions

2 medium, finely chopped

Egg, whole, raw

1 medium, raw, beaten

Breadcrumbs, fresh

25 g

Cayenne Pepper

teaspoon(s), level, (1 pinch)

Plain White Flour

1 tablespoon(s), level, level, for dusting

Filo Pastry

108 g, 6 x 18g sheets

Sunflower Oil

1 teaspoon(s)


3 medium, deseeded and finely chopped

Green pepper

1 medium, deseeded and finely chopped

White Wine Vinegar

1 teaspoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 . Put the soft cheese, cheddar, spring onion, egg, breadcrumbs and cayenne pepper in a bowl. Mix well.
  2. Lightly dust a work surface with flour and arrange a filo sheet on top. Cut the sheet into quarters and put 2 quarters on top of each other to make 2 stacks. Put a spoonful of the cheese filling into the middle of each. Brush the edges with a little cold water then fold a corner diagonally over the filling. Press the edges together to seal and make a triangle-shaped parcel. Use a little more water to seal if necessary.
  3. Put the 2 parcels on a baking sheet and repeat with the remaining filo sheets and cheese filling until you have 12 parcels. You will probably need to spread them out over 2 baking sheets.
  4. Brush the top of the parcels with the oil and bake for 10-12 minutes or until golden and crisp.
  5. Meanwhile, make the salsa. Put the tomatoes, green pepper and vinegar in a food processor and pulse to form a rough paste. Transfer to a bowl and serve with the hot empanadas.