Empanada Shoreditch

Empanada Shoreditch

David Loftus

Shoreditch Empanada. At the entrance of San Pedro Market there is a stall that sells the most delicious Andina empanadas. They are mostly filled using offcuts of meat, but I wanted this recipe to be veggie, as many of our Andina customers, who live and work in Shoreditch prefer it that way.


Quantity Ingredient
6 waxy, salad potatoes, peeled and cut into 5mm cubes
2 tablespoons olive oil
1 small onion, finely chopped
6 large leaves of swiss chard with stems, leaves finely shredded, stems reserved
4 spring onions, finely sliced
1 amarillo or red medium-heat chilli, deseeded and finely chopped
1/4 teaspoon ground cumin
1 egg, beaten, for egg wash
1 teaspoon icing sugar, to serve
freshly ground black pepper

For the pastry

Quantity Ingredient
250g plain flour, plus extra for rolling
1 teaspoon icing sugar
1/2 teaspoon baking powder
20g butter, cubed and chilled


  1. First, make the pastry. Sift the flour, icing sugar and baking powder into a bowl and add 1/2 teaspoon of salt. Rub in the butter until the mixture resembles fine breadcrumbs, then gradually incorporate 250ml of water until you have a stiff dough. (You can do this in a food processor or stand mixer, if you prefer.) Tip out the dough onto a lightly floured surface and knead gently until smooth, then wrap the dough in clingfilm and allow to rest in the fridge for at least 1 hour.
  2. Meanwhile, make the filling. Put the potato in a saucepan and cover with water. Salt the water, then bring to the boil over a high heat. Reduce the heat to low and simmer for about 4–5 minutes until the potatoes are tender. Drain and set aside.
  3. Heat the olive oil in a large frying pan over a low heat. Add the onion and sauté for about 10 minutes until the onione is starting to soften, then add the Swiss chard stems. Cook for a further 3–4 minutes, then add the shredded Swiss chard leaves, the spring onion, chilli and cooked potato. Sprinkle in the cumin and season with salt and pepper. Set aside to cool.
  4. Preheat the oven to 180°C. Remove the pastry from the fridge and divide it into 16 equal pieces. On a lightly floured surface, roll each piece into a round of about 12cm in diameter. Place a large spoonful (about 50g) of the potato mixture in the centre of 8 rounds, then brush the exposed edges with egg wash and place another pastry round on top. Mould the top layer of pastry around the filling, then crimp the edges. Brush with more egg wash. Bake the empanadas in the oven for about 25 minutes until golden brown. Dust with icing sugar before serving hot or cold.
Martin Morales
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