Brie and Mango Empanadas Recipe

Love Empanadas? This one is a special treat that makes for a super tasty breakfast! Recreate one of the best dishes in Las Iguanas in the comfort of your own home with this simple recipe.

Brie and Mango Empanadas Recipe


Empanada dough:

  • 180g unsalted butter
  • 360g plain flour
  • Large pinch of salt
  • 1 large free ranged egg, lightly beaten

Empanada filling:

  • 1 fresh mango, diced
  • Pinch of cracked black pepper
  • Pinch of salt
  • 55g diced red onion
  • 5g diced red chilli (or to taste)
  • 15g finely chopped coriander
  • 100g brie cheese, diced
  • 50g Cheddar cheese, grated
  • 60 g Red Leicester cheese, grated

Sweet Chilli Salsa:

  • 125ml sweet chilli sauce
  • 35g diced red pepper
  • 35g diced yellow pepper
  • 1tbsp coriander finely chopped
  • 1tbsp fresh lime juice
  • 35g diced red onion
  • 50g sweet corn kernels

Preparation Method

Heat the oven to 180C/350F/Gas 4.

Empanada Dough:

Melt the butter set aside to cool. Mix the flour and salt in a large mixing bowl. Gradually pour in the butter and egg. Mix ingredients, adding 3-5 tablespoons of water gradually, until a soft dough is produced. Turn out the dough onto a clean work surface and knead gently for a few minutes, until smooth. Place the dough back into the large mixing bowl, cover and place in the fridge whilst preparing the empanada filling.

Empanada Filling:

Ensuring the brie is very cold before dicing, fold all of the ingredients in the mixture together.

Sprinkle the work surface with a little flour to avoid the dough sticking and roll the dough out to a thickness of approximately 4mm. Use a 12cm cutter or small bowl to cut out 12 circles. Place a generous tablespoon of the empanada mix in the centre of each circle of dough, leaving a large gap around the edges. Brush the edges with a small amount of water until moist and fold over one half of the circle to make a half moon parcel. Close the edges together securely and crease or crimp the edges with a fork.

Place the empanadas onto a lightly greased baking tray and brush on the beaten egg. Bake for 15-20 minutes until golden brown.

Sweet Chilli Salsa:

Mix together all the ingredients together and refrigerate until required. Serve in a small bowl on the side for dunking.

Serve and enjoy!

Published in Recipes