BAKED VEGGIE EMPANADAS
Baked Veggie Empanada, made using a wholewheat pastry with a filling of fresh red beans, potato and corn. Serve as a snack or as a meal with a salad and homemade Tomato Salsa.
Ingredients
FOR THE PASTRY DOUGH:
- 2 cups wholewheat flour
- 100 g salted butter chilled
- ¼ tsp salt
- 100 ml chilled water
FOR THE VEGGIE FILLING:
- ½ cup chopped onion
- ½ cup red or black beans cooked
- 1 cup potato diced
- ½ cup sweet corn cooked
- 4 cloves garlic finely chopped
- 1 tsp paprika powder
- ½ tsp chipotle powder
- ¼ tsp pepper powder
- 1 tsp coriander powder
- 1 tsp salt
- ¼ cup fresh cilantro (coriander) chopped
- 4 tbsp thick fresh tomato puree
- 1 tbsp oil
FOR THE TOMATO SALSA
- 1 cup fresh tomato puree
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 1 jalapeno finely chopped
- ¼ cup red pepper finely chopped
- ½ tsp salt
- ¼ tsp pepper powder
- 1 tsp paprika powder
- 1 tbsp lime juice
- 1 tbsp oil
Instructions
PREPARATION OF THE PASTRY DOUGH:
- Add flour and salt to a mixing bowl. Mix well.
- Cut the butter into small cubes.
- Add it to the flour. Rub the butter into the flour using your finger tips.
- The mixture should resemble like breadcrumbs.
- Add chilled water little at a time and form a dough. The dough should not be hard or too soft.
- Knead the dough gently till it comes together.
- Wrap the dough in a cling film and let it chill in the fridge for 30 minutes.
PREPARATION OF THE VEGGIE FILLING:
- Heat oil in a wide pan over medium heat.
- Add chopped onion and saute till it becomes soft.
- Add chopped garlic and stir fry for a few seconds.
- Add diced potato, tomato puree and salt. Mix well.
- Cover the pan, lower the heat and cook till the potatoes are done. Add 1 tbsp water if required.
- Add the beans, corn, coriander, paprika, chipotle and pepper powders. Mix well.
- Add chopped cilantro, mix well. The filling should be dry and not watery. Allow it to cool down completely.
PREPARATION OF THE VEGGIE EMPANADAS
- Preheat the oven to 180°C. Grease the baking tray lightly with butter or line it with parchment paper.
- Divide the dough into 2 parts.
- Roll one part roughly to a thickness of ¼ inch.
- I used a 3½ inch in diameter cookie cutter. Cut circles.
- Take one circle, roll it out a bit thinner or till its about 4 - 4½" in diameter.
- Add about 2 tbsp of the filling on half side of the circle.
- Cover the filling with the other half, seal the edges well. Twist the edges or press down with a fork.
- Place the empanada on the prepared tray.
- Repeat using the rest of the dough and filling.
- Brush the empanadas with milk.
- Place the tray in the hot oven and bake for 30 minutes or till the empanadas are golden brown in colour.
- Remove the tray from the oven. Serve hot empanadas with your choice of condiment.
PREPARATION OF TOMATO SALSA
- Heat oil in a saucepan over medium heat.
- Add chopped onion and red pepper. Stir fry till they become soft.
- Add chopped garlic and jalapeno. Stir fry for a few seconds.
- Add tomato puree and salt. Mix well.
- Cover the pan, lower the heat and allow the salsa to cook for 5- 10 minutes or till its thick.
- Add lime juice,chopped cilantro, pepper and paprika powders. Mix well and serve.
Notes
- You can divide the dough into 12 -14 parts and roll each part into a circle of about 4-4½ inches in diameter.
- Any leftover filling can be used to make a sandwich.
- Add spices according to your taste.
- Use vegetables of your choice.
- Must chill the dough for that flaky texture.