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Moroccan Spiced Highland Veggie Crumble Empanadas

Feeling a bit more exotic? Try this recipe for our Moroccan spiced Highland Veggie Crumble empanadas

Prep: 20 min Cook: 15-20 min


  • 600g empanada dough, shortcrust pastry or filo pastry
  • 454g Macsween Highland Veggie Crumble
  • 100g baby spinach, washed
  • 20ml rapeseed oil
  • 90g feta cheese
  • 1 egg yolk
  • Sea salt and freshly milled pepper to taste


  1. Preheat oven to 200C, fan 180C, gas mark 6.
  2. Roll out the pastry to 4mm thick.
  3. Cut eight 10cm disks from the pastry, using a pastry cutter if you wish.
  4. Heat the rapeseed oil in a pan and wilt the spinach. Cut the feta into small pieces.
  5. Remove all of the casing from the Highland Veggie Crumble and, in a bowl, mix with the spinach and feta. Season to taste.
  6. Divide the filling between the discs, using a teaspoon to place it in the centre of the discs.
  7. Brush the edges of the discs with cold water.
  8. Fold the dough to make a semi-circular parcel and press down the edges to seal using a folk.
  9. Place on a lined baking tray and brush with the egg yolk.
  10. Bake for 15–20 minutes or until golden.