Empanadas Filled with Vegetables
- For the dough
- 250 grams Pastry flour
- 2 egg yolks
- 2 Tbsps milk
- 10 grams Yeast
- 1 pinch sugar
- 200 grams butter
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.
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.
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.