200°C · 20-30 minAllergens
Gluten
Sesamzaad
Sulfiet
Mosterd
SojaSpanish Empanada
'Pisto' is a typical Spanish-style ratatouille, made from colourful vegetables and oregano. I fill the generously sized empanada with this rich ratatouille, mixing it with protein-rich chickpeas and high-quality olive tapenade, then bake it until crispy in the oven. It comes with a salsa verde, literally a green sauce, which I make with various green herbs and adds a lot of extra flavour to this dish. Plant-based enjoyment, 100% vegan. The photo may differ from the actual dish.
Spanish Empanada
Aubergine, courgette, bell pepper, red onion, tomatoes, gherkins, garlic, potato, lemon, fresh mint, parsley, kalamata olives, capers, chickpeas, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), basil, cayenne pepper, oregano, black sesame seeds, empanada dough (wheat flour, yeast, sugar, soybean oil), Dijon mustard, tomato purée, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, sesamzaad, soja, sulfiet.
Microwave
Heat the empanada uncovered for 3-6 minutes on the baking paper (note: the empanada will not become crispy in the microwave). Serve with the salsa (cold).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the empanada uncovered for 20-30 minutes on the baking paper. Cover with aluminium foil if the empanada colours too dark. Serve with the salsa (cold). Disposable containers cannot go in the oven, transfer to an oven dish.