Meat Empanadas


  • 4 Cups Mehudar wholegrain spelt flour
  • 1 Cup oil
  • 1 ¼ Cup water

(If using Wholegrain wheat flour – change the qty. to 1 cup water)

  • ¼ Teaspoon salt
  • ¼ Teaspoon white pepper
  • ½ Teaspoon baking powder


Ingredients for the Filling:

  • 1 Large onion
  • 2 Garlic cloves
  • 2 Tablespoons oil
  • Ground meat
  • 3 Coarsely grated hard-boiled eggs
  • Finely chopped pitted olives
  • 1 Teaspoon cumin
  • ½ Teaspoon black pepper
  • ½ Teaspoon sweet paprika
  • Salt to taste

Ingredients for Glaze:

  • Egg
  • Optional: Sesame & Nigella


Prepare the Dough: Knead all ingredients for the dough, until you get a soft, pliant dough that’s pleasant to the touch.
Prepare the filling: Finely chop the onion and garlic. Sauté until golden.
Add the ground meat, and fry it while separating the clumps of meat. Mix well into the onion and garlic. Fry for approx. 4-5 minutes, and add all remaining ingredients. Remove from heat.

Constructing the pastries: Roll the dough to a thickness of 0.5cm, and cut out circles of approx. 5-7cm in diameter (you can use the rim of a glass).
Place small heaps of the meat filling in the center of each circle and fold the pastry in two. Pinch tightly at the edges to form a well-sealed half-moon. Score it with a fork to form a frill around the edge.
Brush with the egg glaze, and scatter sesame or nigella.
Bake for 30minutes until golden brown.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, 100% Wholewheat Flour, 70% Wholewheat Flour