Recipe: Vegetarian Empanadas
- 1 quantity empanada dough (see below)
- 2 medium eggplant, cut into 2cm chunks
- 4T olive oil
- 2 brown onions, peeled & finely diced
- 1 400g (14oz) can chickpeas, drained
- 1t paprika
- 120g (4oz) goats cheese
- 1 small handful coriander leaves (cilantro), chopped
- milk, for glazing
- Preheat a large frying pan over a medium heat. Add oil and allow to warm up then add eggplant cubes and stir fry until golden and starting to soften. If they start to stick you may need to add a little more oil. Add onion and continue to cook until onion is soft and eggplant is melting. Stir through chickpeas and paprika and season to taste. Allow to cool. Stir though crumbled goats cheese and coriander.
- Preheat oven to 250C (500F). Take your empanada circles and place 2-3T filling in the centre of each. Using a pastry brush (or your fingers) brush a little milk around the edge of half the circle. Fold dough over to form a half moon and roll the edges together to form a good seal. Brush (or use your fingers like I do) milk over the surface of each and transfer to 2 trays lined with baking paper and generously sprinkled with flour.
- Reduce oven to 230C (450F) and bake for 20minutes or until golden. Serve hot.
3 cups (450g / 1lb) plain flour
1 1/2t sea salt
200mL (7 fl oz) water – a little over 3/4C
1t white vinegar
60g (2oz) butter, corsley grated or finely chopped
Place flour and salt in a mixing bowl. Make a dam in the centre and add the remaining ingredients. Stir until well combined and then turn onto a lightly floured bench top. Knead for 3-5 minutes until the dough looks like a nice smooth ball or until you get sick of it. Cover tightly with cling wrap and allow to rest in the refrigerator for at least an hour but preferably 2.
Divide the dough in half and roll** out on a lightly floured surface until it is large enough to cut out 6 circles approx 14cm (5 1/2in) diameter. Using a saucer or small plate as a guide, cut out 6 circles. Repeat with the remaining dough. You are now ready for filling.