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This recipe pre-dates my 5 Ingredients philosophy.
Vegetarian Empanadas
Adapted from Bourke Street Bakery – the ultimate baking companion.
If you have never made pastry before, I highly recommend starting with empanadas. Certainly less time consuming than puff pastry and less finicky than shortcrust. The other beautiful thing is that you don’t need a food processor or any pie or tart tins to make it. Perfect for people who like to keep their kitchen equipment to a minimalist level.
Store bought puff pastry or filo will work with the fillings below – if you aren’t brave enough to try making your own dough.
The guys from Bourke St use traditional suet as their fat of choice – I have substituted in the more readily available butter (adjusting for the fact that butter contains about 20% water of course).
I’ve adapted these quite a bit from the book – subbing in canned chickpeas for dried, ditching the tomato and boiled eggs and doubling the eggplant.
Makes approx 12
1 quantity empanada dough
2 medium eggplant, cut into 2cm chunks
4T olive oil
2 brown onions, peeled & finely diced
1 400g (14oz) can chickpeas, drained
1t paprika
120g (4oz) goats cheese
1 small handful coriander leaves, chopped
milk, for glazing
1. Preheat a large frying pan over a medium heat. Add oil and allow to warm up then add eggplant cubes and stir fry until golden and starting to soften. If they start to stick you may need to add a little more oil.
2. Add onion and continue to cook until onion is soft and eggplant is melting. Stir through chickpeas and paprika and season to taste. Allow to cool. Stir though crumbled goats cheese and coriander.
3. Preheat oven to 250C (500F). Take your empanada circles and place 2-3T filling in the centre of each. Using a pastry brush (or your fingers) brush a little milk around the edge of half the circle. Fold dough over to form a half moon and roll the edges together to form a good seal. Brush (or use your fingers like I do) milk over the surface of each and transfer to 2 trays lined with baking paper and generously sprinkled with flour.
4. Reduce oven to 230C (450F) and bake for 20minutes or until golden. Serve hot.
Add to my Old Favourite Recipes
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