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Vegan Empanadas
4
45 minutes
Ingredients
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½ leek
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1 clove of garlic
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½ zucchini
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1 red pepper
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1 green pepper
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1 yellow pepper
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16 mini pie crusts
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A dash of STAR extra-virgin olive oil
Instructions
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1.
Gently sauté the leek and garlic in a fairly deep frying pan with a dash of STAR extra-virgin olive oil.
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2.
When they have turned golden brown, add the peppers and zucchini in small pieces (if the pieces are too big, the pastry might break when you make the pies).
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3.
Add salt and pepper and any herbs and spices you like: a pinch of ground cloves, curry powder or cumin goes well with these vegetables.
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4.
Cook all the ingredients together for a bit, stirring occasionally, until they are cooked al dente.
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5.
Scoop out the vegetables with a slotted spoon to drain off any excess oil and divide the filling between the 16 mini crusts.
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6.
Fold the crusts in half to seal the hand pies, taking great care not to break the delicate dough. Crimp the edges together with a fork.
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7.
Brush the pies with extra virgin olive oil and bake at 180 ºC until golden brown.
