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.
Empanadas can be deep fried or oven baked.
Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision.