Vegan Empanadas
Serves 4 #STARFineFoods Ingredients: ½ leek 1 clove of garlic ½ zucchini 1 red pepper 1 green pepper 1 yellow pepper 16 mini pie crusts A dash of STAR extra-virgin olive oil Instructions:Gently sauté the leek and garlic in a fairly deep frying pan with a dash of STAR extra-virgin olive oil.
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).
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.
Cook all the ingredients together for a bit, stirring occasionally, until they are cooked al dente.
Scoop out the vegetables with a slotted spoon to drain off any excess oil and divide the filling between the 16 mini crusts.
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.
Brush the pies with extra virgin olive oil and bake at 180 ºC until golden brown.
Ingredients
- ½ leek
- 1 clove of garlic
- ½ zucchini
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 16 mini pie crusts
- A dash of STAR extra-virgin olive oil
Instructions
Gently sauté the leek and garlic in a fairly deep frying pan with a dash of STAR extra-virgin olive oil.
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).
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.
Cook all the ingredients together for a bit, stirring occasionally, until they are cooked al dente.
Scoop out the vegetables with a slotted spoon to drain off any excess oil and divide the filling between the 16 mini crusts.
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.
Brush the pies with extra virgin olive oil and bake at 180 ºC until golden brown.
Gently sauté the leek and garlic in a fairly deep frying pan with a dash of STAR extra-virgin olive oil.
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).
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.
Cook all the ingredients together for a bit, stirring occasionally, until they are cooked al dente.
Scoop out the vegetables with a slotted spoon to drain off any excess oil and divide the filling between the 16 mini crusts.
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.
Brush the pies with extra virgin olive oil and bake at 180 ºC until golden brown.
Total Time: 45 minutes
Serves: 4
