How to make Mexican Empanadas and tomatillos salsa verde!  

Cook like a real Mexican today with our fantastico recipe!  

 Tomatillos Salsa Verde:

You will need:


  1. Place tomatillos, onion, garlic, peppers into a pan.
  2. Season with cilantros, oregano, cumin, salt and pour water.
  3. Bring to boil and then reduce heat to medium-low.
  4. Simmer until tomatillos are soft – this will take approximately 10-20 minutes.
  5. Using a blender, carefully puree the tomatillos and water in batches until smooth!



You will need:

  • 3 cups of plain flour
  • 100 grams of butter, chopped
  • 1 teaspoon salt
  • 1 huevo yolk
  • 5 tablespoons of frio agua
  • Melted butter to brush over pastry


You will need:


  1. Heat oil in frying pan over medium heat. Add onions and cook until soft.
  2. Add mince and cook – add poblano chillies, Tajin – Chilli powder seasoning until combined.
  3. Put mixture in a heat proof bowl. Place in the fridge for 30 minutes to cool down.
  4. Pastry: Mix flour, butter and salt in a bowl until breadcrumb-like.
  5. Add yolks and water, process until it forms into a dough.
  6. Turn onto a lightly floured surface and knead until smooth. Cover dough in a plastic wrap and place in the fridge for 20-30 minutes to rest.
  7. Preheat oven to 200°C. Line baking trays with non-stick baking paper. Roll out pastry on a lightly floured surface until pastry is approximately 3mm  thick.  Use a 12cm-diameter pastry cutter to cut 15 discs from the pastry.
  8. Stir the egg into the mince mixture in the centre of 1 pastry disc. Brush the edges of the pastry with water. Fold in half to enclose the filling. Press edges together with the tip of a fork or crimp and fold to create a wavy edge! Place empanadas sealed side-up, on the tray.
  • Repeat step 8 with remaining mince mixture and pastry discs. Place in the fridge for 30 minutes to chill.
  • Brush the empanadas with melted butter and bake in the oven for 25 minutes or until golden.


Serve with our homemade tomatillos salsa!

Buen provecho!


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  1. Pingback: How to use Tajin Chili Powder - El Cielo

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