Empanadas Filled with Vegetables

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Empanadas Filled with Vegetables
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
12
For the dough
250 grams Pastry flour
salt
2 egg yolks
2 Tbsps milk
10 grams Yeast
1 pinch sugar
200 grams butter
For the filling
2 onions
3 garlic cloves
1 Bell pepper
1 zucchini
3 tomatoes
3 Tbsps olive oil
½ tsp thyme
salt
100 grams Spanish Feta (hard)
peppers
2 egg yolks
How healthy are the main ingredients?
Fetaolive oilsugarthymesaltonion

Preparation steps

1.

For the dough, crumble the yeast and mix with milk and sugar. Pour the flour, egg yolks, small pieces of butter and the yeast mixture into a bowl and mix to form a smooth dough. Knead briefly, wrap in foil and refrigerate overnight.

Peel the onions and garlic and chop finely. Rinse the pepper, cut in half and remove the seeds. Rinse and trim the zucchini. Cut the pepper and zucchini into very small cubes.

2.

Blanch the tomatoes, peel, cut in half, remove the seeds and cut into small pieces. Heat the oil in a pan and fry the onion and garlic until soft. Add the zucchini and pepper, season with thyme and fry over high heat while stirring. Add the tomatoes, simmer for a few minutes and season with salt.

3.

Preheat the oven to 200°C (approximately 400°F). Pour the vegetable mixture into a bowl, stir in the cheese and one egg yolk. Season well with salt and pepper. Roll out the cold dough thinly and cut into circles. Place some of the filling in the center of each, fold in half to form crescents and firmly press the edges to seal. Brush with the remaining beaten egg yolk and bake in the preheated oven for about 15 minutes, until golden brown. Serve warm.