Spicy Duck Empanadas

Maria Elia's delicious savoury pastries are served with a refreshing tomato and mint salsa
By Maria Elia
Spicy Duck Empanadas
  • Rating:
  • Serves: 8 as starter
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus chilling time for pastry
  • Effort: medium


For the duck empanada filling

  • 1xbatch orange zest and cumin shortcrust pastry
  • 3x duck legs, meat removed and minced, or about 600g minced duck
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • large pinch each ground ginger, cinnamon, freshly grated nutmeg, paprika and ground coriander
  • 1 red chilli, seeds removed, finely chopped
  • 1 small bunch coriander, finely chopped
  • 1 small carrot, finely grated
  • 100 g pine kernels, toasted
  • 8 tbsp pomegranate molasses
  • 1/2 Granny Smith apple
  • 6 dates, pitted and finely chopped, optional
  • 1 egg, beaten, to glaze

For the salsa

  • 200 g cherry tomatoes, chopped
  • seeds of 1/2 pomegranate
  • handfuls chopped mint leaves
  • splash olive oil
  • splash red wine vinegar


1. For the duck empanadas: preheat the oven to 190C/gas5.

2. Roll out the pastry on a floured surface and cut out 8 x 10-12cm diameter circles.

3. Mix all the filling ingredients (except the beaten egg) together and season with sea salt and black pepper.

4. Divide the filling between each circle; brush the outside edges with beaten egg and fold over to form a semicircle, crimping the edges with a fork to seal. Brush with remaining egg and place on a baking tray.

5. Cook in the oven for about 15 minutes or until golden.

6. For the salsa:, combine all the ingredients in a bowl.

7. To serve: serve the empanadas with the salsa.

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