Empanadillas are delicious pockets of crisp and flaky pastry, packed with flavorsome veggies, that are a perfect lunchtime dish.
Recipe by Demuths Cookery School (www.demuths.co.uk)
Makes: 8 empanadillas
- 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
- First make the dough. Mix all the dough ingredients together and form into a soft ball and knead well for a couple of minutes.
- Leave to rest for 20 minutes, wrapped in cling film in the fridge.
- 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.
- Preheat the oven to 200C/180CFan/Gas 6.
- Line a baking tray with baking parchment.
- 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.
- Brush with olive oil and bake in the preheated oven for 15 minutes until golden.
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For more information, please visit www.demuths.co.uk