Spanish empanadas
I received enthusiastic responses on Facebook to a post about these vegetarian empanadas. That's why I'm sharing my recipe here.
Spanish empanada (serves 4)
SPANISH PISTO Gently sauté in a pan: 1 crushed clove of garlic, 150 grams of red onion in half rings
Then add: 1 tsp oregano, pepper & salt, a pinch of cayenne pepper, 1 generous tablespoon of tomato purée (25 g), 100 g of tomatoes (canned or fresh) and let it simmer gently for a while longer
Roast for 20 minutes at 180 degrees until al dente in the oven: 250 g of courgette diced, 250 g of aubergine diced, 150 g of red pepper diced with some pepper, salt, and a splash of (garlic) oil
Meanwhile, put in cold water: 130 g of potato diced and let it cook for 15 minutes until tender
TAPENADE Finely chop in the food processor: 75 g of pitted taggiasche olives, 30 g of sun-dried tomatoes, 15 g of capers, 10 g of parsley, 1 clove of garlic, 5 ml of lemon juice, 10 ml of good olive oil
MIX TOGETHER 725 g of pisto (potato, courgette, pepper, and aubergine), 125 g of homemade tapenade
FILL THE EMPANADAS Cut circles from 8 sheets of puff pastry. Tip: if you use frozen puff pastry, let it thaw but not for too long, otherwise the dough will become too soft and stick.
Place 90-100 g of filling on one half of the puff pastry circle, brush the edge with some egg yolk so it sticks together easily, fold it well and press down with your fingers or a fork. Brush the top with egg yolk and sprinkle some poppy seeds on top.
Bake the empanadas at 200 degrees for 15 minutes in the oven.
SERVE WITH SALAD 400 g of tomatoes quartered, 40 g of red onion in rings, 250 g of yellow pepper in thin strips, 75 g of Manchego cheese diced, 100 g of chickpeas (drained weight), 50 g of taggiasche olives, 5 g of chopped parsley, olive oil, pepper, and salt
Enjoy your meal!
By: Marleen
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