Photo of Empanadas with salsa dip by WW

Empanadas with salsa dip

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(s)

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.