Skip to content

Lenten Empanada (Adaptation of Rachel’s Empanada Recipe)

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

30 minutes

Cook Time

15-20 minutes


3-4 people


  • 1/2 teaspoon salt
  • 1-1/2 cups Whole Wheat Pastry Flour
  • Olive Oil Pastry
  • 1/4 teaspoon baking powder
  • 1/3 Butter Olive Oil
  • 3 to 4 Tablespoons water
  • Empanada Filling
  • 1 lb. tuna or any mild white fish
  • 1 large yellow onion, finely minced
  • 2 cloves garlic, minced
  • 2 Tablespoons Rancho Marisolio Frantoio, UP Hojiblanca or Cilantro and Roasted Onion Olive Oil
  • 1 jar Delizia Roasted Red Peppers in UP Extra Virgin Olive Oil, drained and coarsely chopped (we now carry this item in the store)
  • 1 teaspoon dried oregano
  • 1/2 cup shredded Asiago cheese
  • Sea salt and freshly ground pepper, to taste
  • 1 egg, beaten
  • Chopped green olives for garnish (optional)


  • Preheat oven to 375 degrees.
  • Filling
  • Heat the olive oil of choice in a large skillet over medium heat. Add the fish of your choice. Sauté until well browned. Break up the fish in small pieces, add the onion and sauté until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated. Add the cheese, mix well, taste and season with salt and pepper and then set aside to cool slightly.
  • Pastry and Assembly
  • Sift together the flour, salt, and baking powder. Mix the Butter Olive Oil and water tegether. Add to the dry ingredients and mix well until a dough forms. Knead on a lightly floured surface until smooth. Roll out to 1/8 inch thickness and then using a round glass or a large circular cutter (4 to 5 inch diameter would be perfect) cut out rounds of dough. Fill each with 2 Tablespoons of cooled filling, brush one half of the inner edge of the circle and then pinch firmly to form a closed, half-moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.
  • Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results.
  • Makes approximately 1 dozen empanadas.
Back To Top