Empanadas vegetariane facili

Ingredienti

• 1 package of empanada dough (or the same amount of puff pastry sheet)
• 1 onion
• 1 red bell pepper
• 1 green bell pepper (or yellow)
• 1 garlic clove
• 1 carrot
• 1 eggplant
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika (optional)
• Salt and pepper (to taste)
• 1/2 cup (120ml) Water
• 1 egg
• Extra virgin olive oil

Preparazione

1. 1

   Peel and finely chop the garlic clove and...: Peel and finely chop the garlic clove and onion.

2. 2

   Wash the peppers, remove the seeds, and chop....: Wash the peppers, remove the seeds, and chop. Also, peel and chop the carrot and eggplant.

3. 3

   Heat a drizzle of extra virgin olive oil...: Heat a drizzle of extra virgin olive oil in a saucepan and sauté the garlic, onion, peppers, and carrot for 10 minutes.

4. 4

   Add the eggplant, season to taste, and continue...: Add the eggplant, season to taste, and continue cooking for another five minutes.

5. 5

   Add the tomato paste, paprika, and half the...: Add the tomato paste, paprika, and half the water. Cook for 15-20 minutes or until the vegetables are tender. If the vegetables stick to the base, add the rest of the water (if they don't stick then don't add more water). Remove from heat and let cool.

6. 6

   If you got a package of empanada dough...: If you got a package of empanada dough that comes in a round shape, you can skip this step. If you bought mini rectangle dough you can use it like this, or if it is a large sheet also cut it as rectangles so as not to lose excess dough.

7. 7

   In case the dough is shaped like circles:...: In case the dough is shaped like circles: put the filling in the middle and close until you get like a half-moon shape, with the help of a fork, seal the edges completely.

8. 8

   In case it has a rectangle shape: put...: In case it has a rectangle shape: put a rectangle as the base, fill it with the vegetables leaving a space on the edges, place another rectangle on the top and close it with the help of a fork.

9. 9

   Brush with a beaten egg. Take the vegetarian...: Brush with a beaten egg. Take the vegetarian empanadas to an oven tray lined with parchment paper or with oil so that it doesn't stick.

10. 10

    Place in the oven, preheated to 200 ºC...: Place in the oven, preheated to 200 ºC (with the heat on top and bottom if your oven has that option), and cook for 30 minutes or until golden.

11. 11

    Let cool slightly (at least 5-10 minutes) before...: Let cool slightly (at least 5-10 minutes) before serving.