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Empanadillas

Empanadillas

Serving: Makes approx 8 empanadillas or one large empanada 

Ingredients:

For the dough: 

  • 225g bread flour 
  • 110g polenta (fine) 
  • 100ml white wine 
  • 25g melted butter 
  • 45ml warm milk 
  • Pinch salt 
  • 1 tbsp olive oil   

For the filling:

  • 1 green pepper
  • 1 tin of chick peas-drained 
  • 50g pitted black olives, chopped 
  • 4 cloves garlic, finely minced 
  • 2 tomatoes, finely chopped 
  • 1 red onion 
  • 1/2tsp smoked paprika 
  • olive oil, 
  • pepper, salt   

Method:

For the dough:

  1. Mix all the ingredients together and form into dough and knead well for about 10 minutes. 
  2. Leave to rest for 20min, ideally wrapped in cling film in the fridge. 

For the filling:

  1. Sweat the pepper and onion until soft in a little olive oil then add the garlic and paprika and gently fry for 5 minutes. 
  2. Add the chick peas, olives and chopped tomatoes and cook for another 5 minutes. 
  3. Season well with salt, pepper and lemon juice and lots of chopped parsley.  
  4. Transfer mixture to a bowl and leave to cool.   

To make the empanadillas:

  1. Make the dough into little balls – about 3cm – and roll them into 6cm circles. 
  2. Put a tablespoon of the mix into each circle, pull up the sides and pinch edges to seal. 
  3. Fry in at least 3cm deep of oil, turning until crisp and golden, or brush with oil or egg wash and bake in a hot oven until golden. 

Tips:

  • These are lovely dipped in romesco sauce.
  • You can make this recipe as small pasties - empanadillas - or as a large empanada pie. 
  • Vary the filling according to your taste and what you have. They are great with deli items like sundried tomatoes, marinated artichokes or peppers. Traditionally the empanadillas are made with tuna and hardboiled egg or with pork. Hardboiled egg is a great addition, especially to make the dish more of a main course meal. 
  • If you are preparing them in advance you can freeze them and then bake from frozen. If you are short of time you can use shop bought puff pastry. 
  • You can make the pastry with wheat free flour instead of bread flour. The result is more crumbly so you may need to add a little extra oil or water.        

Empanadillas Mini pastries filled with beans,  peppers and olives

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