Veggie Empanadas

    Veggie Empanadas

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    1hr


    10 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.

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