Spicy vegetable empanadas (Mexican pastry turnovers)


Ingredients 21
Servings 0
Time

Ingredients

  • 30
    ml
    sunflower oil
  • 3
    cloves garlic, crushed
  • 410
    g
    chickpeas, drained
  • 3
    carrots, grated
  • 250
    g
    butternut, diced
  • 2
    onions, chopped
  • 2
    peppers, chopped
  • 125
    ml
    tomato purée
  • 80
    ml
    sherry, optional
  • 250
    ml
    water
  • 2
    ml
    dried crushed chilli
  • 5
    ml
    ground allspice
  • 5
    ml
    ground cumin
  • 5
    ml
    ground cinnamon
  • 2
    ml
    ground cloves
  • 5
    ml
    sugar
  • 15
    ml
    fresh lemon juice
  • 10
    ml
    gravy powder
  • 125
    g
    slivered almonds
  • seasoning
  • 750
    g
    readymade shortcrust pastry
 

Method

 
Heat oil in pan and sauté the vegetables and spices. Add tomato purée, sherry, water, sugar and lemon juice. Reduce heat and simmer, covered for 20 minutes, stirring occasionally. Stir the gravy powder into the vegetable mixture to thicken. Season to taste. Add almonds and set aside. Roll pastry out to 3 mm thickness and cut out 10 circles of 12 cm each (use a saucer as a template). Place a spoonful of the mixture on one side of each pastry round. Moisten pastry edges with a little water. Fold over to enclose and press edges firmly together with a fork to seal. Bake pies on a greased baking tray in oven preheated to 200 ºC for 15 to 20 minutes.
 

Read more on: pulses  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.