Pea mint feta empanadas

Pea, mint & feta empanadas

+1 year

Empanadas are so versatile. We decided to make a vegetarian version, perfect for packing in a lunch box. We served these empanadas with some baba ganoush and tzatziki on the side.


Cow's milk

Ingredients for 8 empanadas

  • 8 shortcrust pastry (circles of max. 15 cm diameter)

  • 200 g potatoes

  • 100 g peas

  • 6 spring onions

  • 1 pinch black pepper

  • 1 garlic clove clove

  • 100 g feta

  • 1 tsp freshly chopped mint

  • 1 egg yolk


  1. Finely dice the peeled potatoes, slice the onion and mince the garlic.

  2. Add olive oil to a pan and bring to a medium heat. Now add the onion, and pepper. Cook until the onions are softened for about 2 minutes. Then add the garlic and cook for about 30 seconds more.

  3. Add the diced potatoes and cook for 20 minutes, until soft. Then add the peas and feta, stir for 2 more minutes and mash it just a bit with a potato masher. Afterwards, let it cool down.

  4. Once the filling is cooled down, stir through the mint and scoop a tablespoon onto one half of the pastry circle making sure to keep 1 cm free on the edges.

  5. Seal the edges by pressing down and making little waves or just pressing down with a fork and creating a pattern of lines.

  6. Use a brush or your finger to coat the top of the empanadas with egg yolk. A thin layer is enough.

  7. Cook in a 200°C/390°F oven for 20 minutes or until golden.

Also joining the table?

A bit of chili flakes takes this dish to a whole other level.

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