Cheesy Vegetarian Sausage Empanadas

Prep 15 mins
Cook 15 mins
Serves 5

Latin America’s empanada’s are what pasties are to Cornwall – literally meaning ‘enbreaded’, empanada’s are baked comfort pastries packed full of homely flavours. Bring this Hispanic street food into your home with our easy to assemble vegetarian recipe, featuring Cauldron Lincolnshire Sausages, fresh coriander and melted cheese. Make extra because one empanada just won’t be enough!

Vegetarian Lincolnshire Sausages Find out more


1 pack Cauldron Lincolnshire Vegetarian Sausages
1/2 onion, coarsely chopped
1 fresh jalapeno, seeded and coarsely chopped
10 g fresh coriander, roughly chopped
1 tbsp chipotle paste
1 garlic clove
50 g grated Cheddar
1 pack of ready-rolled shortcrust pastry, thawed according to package directions
1 egg
1 tbsp milk


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  2. In a food processor, pulse the sausages, onion, jalapeno, coriander, chipotle and garlic until ground and smooth. Stir together with the cheese, then set aside.
  3. Beat the egg and the milk together and set aside.
  4. Roll out the dough on a lightly floured surface to 3 mm thickness. Using a 12 cm round cutter, cut the dough to make 10 rounds, rerolling scraps as needed.
  5. Brush the edges of each round with the egg wash. Heap 2 tablespoons of sausage filling into the centre of each round. Fold to enclose the filling, seal the edges with a fork and brush the tops with egg wash.
  6. Place on a parchment-paper lined baking sheet and bake for 15 minutes or until the pastry is golden brown.

Chef's tip

Serve with sour cream or guacamole for dipping if desired.