Jul 14 2026
Restaurants›Cheff Che Cafe & Bar›Cactus Empanada Recipe

Cactus Empanada Recipe

Inspired by Cheff Che Cafe & Bar
Time1h 30m
Serves12

Empanada filled with cactus.

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Ingredients

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Dough

Filling

For Brushing

Method

Dough Preparation

  1. 1

    Mix Dry Ingredients

    In a large bowl, combine the all-purpose flour and salt. Mix well.

  2. 2

    Cut in Butter

    Add the unsalted butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

  3. 3

    Add Wet Ingredients

    In a separate bowl, whisk together the egg yolk and cold water. Gradually add this to the flour mixture, mixing until a dough forms.

  4. 4

    Chill Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Filling Preparation

  1. 5

    Sauté Vegetables

    In a skillet over medium heat, heat the olive oil. Add the diced onion and minced garlic, and sauté until the onion is translucent.

  2. 6

    Add Cactus

    Add the diced nopales to the skillet. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the cactus is tender and the liquid has evaporated.

  3. 7

    Mix in Herbs and Cheese

    Remove the skillet from heat and stir in the chopped cilantro and crumbled queso fresco. Allow the filling to cool.

Assembling and Baking

  1. 8

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 9

    Roll Out Dough

    On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.

  3. 10

    Cut Dough Circles

    Using a round cutter or a bowl, cut out circles of dough about 5 inches in diameter.

  4. 11

    Fill Empanadas

    Place a spoonful of the cactus filling into the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.

  5. 12

    Brush and Bake

    Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 25-30 minutes or until golden brown.

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