Vegetable Empanadas

Preheat an oven to 200°C/180°C fan/gas mark 6 or preheat a deep fat fryer to 170°C (following manufacturer’s instructions).

For the filling - fry aubergine, courgette, onion, mushrooms and garlic in 2 tbsp of olive oil on a medium heat for 2 minutes.

Add spices and the chopped tomatoes and fry for another 2 mins.

Leave in a bowl to cool.

For the pastry rub Fate low protein all-purpose mix and the margarine together in a mixing bowl until it resembles coarse breadcrumbs.

Add paprika and mixed herbs.

Add water and stir until combined.

Leave to rest for 10 minutes.

Dust a clean work surface with Fate low protein all-purpose mix and knead the pastry for a minute until smooth.

Roll the pastry out with a rolling pin to ½ cm thickness and use a 10cm cookie cutter to cut rounds out of the pastry.

Place 1 tbsp of cooled vegetable mixture onto the centre of the round, press the sides of the pastry and pinch together with your fingertips to form a seal.

To bake the empanadas, place on an oven tray lined with greaseproof paper and brush the top with olive oil.

Bake in the pre-heated oven for 10 mins or until golden, then cool on a wire rack.

Alternatively, fry in the deep fat fryer for 10 minutes or until golden, then place on a paper towel to remove excess oil before serving.