Veggie Empanadas

    Veggie Empanadas

    Recipe photo: Veggie Empanadas
    2

    Veggie Empanadas

    (12)
    1hr


    11 people made this

    About this recipe: These delicious pastries are perfect for party food. Circles of shortcrust pastry are filled with a vegetable mixture, then baked to perfection. Serve as a snack, appetiser or starter.

    Ingredients
    Serves: 8 

    • 1 tablespoon extra-virgin olive oil
    • 15g butter
    • 3 cloves garlic, finely chopped
    • 1 (2.5cm) piece fresh ginger, finely chopped
    • 2 turnips, peeled and cubed
    • salt and pepper to taste
    • 1 large yellow summer squash, cubed
    • 2 spring onions, chopped
    • 25g chopped fresh spinach
    • 1 pinch ground nutmeg
    • 1 egg
    • 1 teaspoon water
    • 2 sheets ready-made shortcrust pastry

    Method
    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Heat olive oil and butter in a frying pan over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in turnips and season with salt and pepper. Cook and stir until turnips have softened, 3 to 4 minutes. Toss in yellow summer squash and continue to cook until squash is tender for 4 more minutes. Stir in the spring onions, spinach and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
    2. Preheat an oven to 220 C / Gas 7. Line a baking tray with baking parchment. Beat the egg with water in a small bowl; set aside.
    3. Roll the pastry sheets out a little and stamp out about sixteen 15cm circles using a large cookie cutter or cereal bowl. Fill the centre of each circle with about 1 tablespoon of the turnip mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal and place on the prepared baking tray. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
    4. Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

    Ingredients

    If kohlrabi bulbs are available, use these instead of turnips.
    If yellow summer squash is unavailable, use courgette instead.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (8)

    by
    11

    I used acorn squash...yellow would have been much soupier...so had to cook it longer. It was very, very good. I look forward to trying other veggies. But this mix of gold and green was beautiful. Only problem...there is no way to get 16 circles out of the pie crust. By stretching we got 12.  -  25 Jun 2010  (Review from Allrecipes US | Canada)

    by
    6

    Not too bad. I did do some alterations: Added Mushrooms and red pepper flakes. Make sure to have the mixture really cooled! I put mine in the freezer for 20 min, because I tried to go right from the pan to the crust and the crust fell apart immediately. And I cooked the veggies for a little longer so they were softer. Home-made pie crust would be lots better I think! This is a good starting point recipe.  -  10 Jun 2011  (Review from Allrecipes US | Canada)

    by
    5

    I made the empanada dough from scratch (and had to bake these longer as a result), but otherwise followed the recipe exactly. The filling is delicious! I may make these again, but if I do, we'll come up with some sort of dipping sauce. They seemed a bit dry.  -  18 Dec 2011  (Review from Allrecipes US | Canada)

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