Herb and Feta Empanadas
Healthy, because
Even smarter
The sheep's cheese makes these hearty pockets deliciously spicy and also provides the finger food with calcium and phosphorus for strong bones and healthy teeth. The olives convince with healthy, polyunsaturated fatty acids for good concentration and smooth vessels.
Depending on your taste, you can also refine the sheep's cheese pockets with dried tomatoes. Sealed airtight and stored in a cool place, the finger food stays fresh for 1-2 days.
Ingredients
- For the dough
- 300 grams Pastry flour
- 150 milliliters lukewarm water
- ½ cube fresh Yeast (20 grams) (approximately 3/4 ounce)
- 1 pinch salt
- 2 Tbsps olive oil
- For the filling
- 1 Tbsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 30 grams black Olives (pitted)
- 350 grams Feta
- 2 egg yolks
- peppers
- For the empanadas
- Pastry flour (for dusting)
- 1 egg yolk
- Sesame seeds (for sprinkling)
- Parchment paper
Preparation steps
For the dough: Combine the flour, salt and oil in a mixing bowl, dissolve the yeast in the water, add to the dough and knead until smooth with the dough hook attachment. Cover and place in a warm area to rise for about 45 minutes.
For the filling: Chop the olives finely. Mash the cheese with a fork, mix with the egg yolks, season with salt and pepper and stir in the thyme, rosemary and olives.
On a lightly floured work surface, knead the dough again, divide into 20 portions and shape into balls. Roll out each ball into 8-10 cm (approximately 3-4 inches) discs, spoon the filling in the center of the discs, fold into half-moons and crimp the edges with a fork to seal. Arrange on a baking sheet lined with parchment paper, brush with beaten egg yolk and sprinkle with sesame seeds. Bake in a preheated oven (180°C) (approximately 350°F) for 25 minutes. Serve hot or cold.
