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Vegetable Empanadas
- RECIPE MAKES: 10 empanadas
- COOK TIME: 50 minutes
Method
- 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.
Ingredients
Table
