Published On: Thu, Jan 4th, 2018

Empanadillas

Empanadillas are delicious pockets of crisp and flaky pastry, packed with flavorsome veggies, that are a perfect lunchtime dish. 

Vegan Empanadillas

Recipe by Demuths Cookery School (www.demuths.co.uk)

Makes: 8 empanadillas  

Ingredients

  • 225g white strong bread flour
  • 110g fine cornmeal
  • 100ml white wine
  • 25g vegan margarine (melted)
  • 50ml soya milk
  • 1 tbsp olive oil
  • pinch of salt

For the filling:

  • 1 green pepper, sliced
  • 1 red onion, sliced
  • 1 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 tsp smoked paprika
  • 1 tin chickpeas
  • 50g pitted black olives, chopped
  • 2 tomatoes, finely chopped
  • 1/2 lemon, juiced
  • a small handful of parsley, chopped
  • salt and pepper
  • Olive oil or soya milk to glaze the pastry

Method

  1. First make the dough. Mix all the dough ingredients together and form into a soft ball and knead well for a couple of minutes.
  2. Leave to rest for 20 minutes, wrapped in cling film in the fridge.
  3. To make the filling. Heat a frying pan, add the olive oil and fry the peppers and onion for 10 minutes until soft. Add the garlic and smoked paprika and gently fry for 5 minutes. Add the chickpeas, olives and chopped tomatoes and cook for another 5 minutes until the mixture is dry. Add lemon juice, parsley and season to taste with salt and pepper. Transfer the filling to a bowl and leave to cool.
  4. Preheat the oven to 200C/180CFan/Gas 6.
  5. Line a baking tray with baking parchment.
  6. On a lightly floured surface, divide the dough into 8 balls and roll them into 15 cm circles. Put 2 tablespoons of the filling mix into each circle, pull up the sides into a half moon pasty shape and pinch the edges to seal. Use a little water around the edges to help them stick if needed.
  7. Brush with olive oil and bake in the preheated oven for 15 minutes until golden.

For more information, please visit www.demuths.co.uk

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