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Spanish empanadas
Nutrition facts per serving:
- Energy in kcal about 132
- Fat about 8g
- Carbohydrates about 11g
- Protein about 3g
This is needed
This is needed
for 20 piece
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Filling
- 1 tbsp olive oil
- 200 g aubergines
- 100 g horn peppers, diced
- 1 onion, finely chopped
- 1 red chilli pepper, cut into rings
- 2 tbsp tomato puree
- 1 garlic cloves, sliced
- 1 tomatoes, diced
- 1 dl red wine
- 100 g Manchego, coarsely grated
- 30 g pitted black olives, halved
- 0.5 tsp salt
- 1 tsp chilli powder
Empanadas
- 500 g cake mixture
- 1 eggs, beaten
And that's how it's done
And that's how it's done
Filling
Heat the oil in a non-stick frying pan. Stir fry the aubergine and pepper for approx. 10 mins. Add the onion, garlic, chilli pepper and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Add the tomato, cheese and olives, season.
Empanadas
On a lightly floured surface, roll out the dough to approx. 2 mm thick. Using a cutter, cut out approx. 20 circles (approx. 10 cm in diameter). Place 1 tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little egg, fold the dough over the filling and press the edges down firmly with a fork. Place the empanadas on two baking trays lined with baking paper. Brush with a little egg, prick with a fork.
To bake
Bake each tray for approx. 25 mins. in an oven preheated to 200 °C (convection).
