veggie empanadas "del huerto"
A simple but rich empanada recipe. Stuffed with fresh veggies and lentils, these veggie empanadas "del huerto" are perfect cold or warm.
Equipment
- pasta maker for perfect results
- Empanada maker for perfect results
Ingredients
The Dough
- 300 g All purpose flour
- 150 g Water
- 3 tbsp Olive oil extra virgin
- 1/2 tbsp Salt
The filling
- 120 g Brown lentils dry
- 200 g Cherry tomatoes
- 100 g Red bell pepper
- 200 g Spinach fresh
- 100 g Kale
- 50 g Soy protein granulate
- 80 g Mushrooms
Spices
- 1 tsp Cumin
- 0.5 tsp Thyme
- 0.5 tsp Sweet paprika powder
- 2 tbsp Soy sauce
- 0.5 Lemon juiced
If you like it a bit mushy
- 30 g Chickpea flour
- 50 g Water
Instructions
Preparing the dough
- Mix the flour and the salt. Then add water and oil and mix thouroughly for at least 5 minutes. The dough should become very elastic and non-sticky when touched.
- Wrap the dough in transparent foil and put it into the fridge for 20 minutes.
Making the filling
- Rinse the lentils and cook them. Meanwhile, chop the vegetables into small bits. You can put them all into the same bowl, no worries here.
- Soak the soy granulate in boiled water for around 3 minutes. Rinse properly, as well as the lentils. Let them drip dry for a bit.
- Warm up some oil in a big pan at medium heat. Add the vegetables to the pan and give them a good roast. When the vegetables start browning, deglaze them with a bit of soy sauce.
- Add the lentils and the soy granula to the pan and mix everything well. Round up the flavour with cumin, thyme and red paprika (sweet). Let the aromas develop for a couple of minutes while stirring here and there.
- If you want the filling to be a bit more mushy, mix 30g of chickpea flour with 50g of water and add it to the pan. This should make everything a bit more sticky and makes it easier to bite the empanada without losing the filling. Add more of this mix if desired.
Filling and baking the empanadas
- Get the dough out of the fridge and divide it in 10 equal pieces. Preheat the oven to 200° C / 390° F.
- If you dont happen to have any "professional" empanada equipment (they cost like 1-3 bucks in the internet though) you can still cut perfectly round empanadas using a lid from a small pot or you can use a big tin can.
- Put the dough on your palm and add a generous spoon full or two of the filling. Fold two opposites together to form the typical Half moon shape. Use a butter knife to press a nice looking zig zag around the closing surfaces.
- Bake the empanadas for roughly 20 minutes or until getting golden brown.
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Nutrients per serving
Nutrition Facts
veggie empanadas "del huerto"
Amount per Serving
Calories
238
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
629
mg
27
%
Potassium
434
mg
12
%
Carbohydrates
36
g
12
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
3349
IU
67
%
Vitamin C
36
mg
44
%
Calcium
75
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
