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Crispy and delicious vegetable filled empanadas with avocado salsa.
Step by Step Guide
Empanadas
dough
120 g cornmeal
80 g of flour
1 tbsp oil
125 ml of water
filling
1 red onion
1 spring onion
1 carrot
5-6 fried peppers
1 clove of garlic
1 piece of ginger grated
Blanched 1/2 broccoli
1/2 red chili finely chopped
1/2 teaspoon turmeric powder or 1/4 fresh turmeric root chopped
2 tablespoons kidney beans
1 tbsp raisins / currants
1 tbsp Worcester Sauce
Salsa
1 spring onion
1 tsp red chilli pepper chopped
Chopped coriander or parsley
1/2 avocado very finely chopped
1 tablespoon soy sauce
1 tsp vinegar
dough
Mix both types of flour. Add oil, water and a pinch of salt and knead into a smooth dough.
Wrap in cling film and refrigerate for 1 hour.
filling
Finely chop vegetables and onions.
Fry garlic and onions in oil.
Then add the remaining vegetables and fry on medium heat for 5 minutes.
Add 1 tbsp Worcester Sauce. Put aside.
Roll out the dough on a floured surface 3 mm thick and cut out about 20 rounds. See image.
Put about 1 tsp of the filling on each round. Coat the dough edges with water. Fold the dough in half over the filling and press the edges together.
Heat the oil in a pan and fry the empanadas from both sides.
Salsa
Mix all ingredients and season with salt if necessary.
Serve hot empanadas with salsa.
Enjoy it!
Empanadas
Ingredients
dough
- 120 g cornmeal
- 80 g of flour
- 1 tbsp oil
- 125 ml of water
filling
- 1 red onion
- 1 spring onion
- 1 carrot
- 5-6 fried peppers
- 1 clove of garlic
- 1 piece of ginger grated
- Blanched 1/2 broccoli
- 1/2 red chili finely chopped
- 1/2 teaspoon turmeric powder or 1/4 fresh turmeric root chopped
- 2 tablespoons kidney beans
- 1 tbsp raisins / currants
- 1 tbsp Worcester Sauce
Salsa
- 1 spring onion
- 1 tsp red chilli pepper chopped
- Chopped coriander or parsley
- 1/2 avocado very finely chopped
- 1 tablespoon soy sauce
- 1 tsp vinegar
Instructions
dough
- Mix both types of flour. Add oil, water and a pinch of salt and knead into a smooth dough.
- Wrap in cling film and refrigerate for 1 hour.
filling
- Finely chop vegetables and onions.
- Fry garlic and onions in oil.
- Then add the remaining vegetables and fry on medium heat for 5 minutes.
- Add Worcester Sauce. Put aside.
- Roll out the dough on a floured surface 3 mm thick and cut out about 20 rounds. See image.
- Put about 1 tsp of the filling on each round. Coat the dough edges with water. Fold the dough in half over the filling and press the edges together.
- Heat the oil in a pan and fry the empanadas from both sides.
Salsa
- Mix all ingredients and season with salt if necessary.
- Serve hot empanadas with salsa.
Enjoy it
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