Empanadas are stuffed pastry (usually eaten using one’s hands) extremely common in Argentina, though the traditional stuffing include meats and eggs, or sometimes just chicken.
While I had no idea what I was doing when I started this vegan variation, it turned out extremely good, and equally simple, especially to prepare in very large quantities.
- Olive oil
- 3 small onions, miniprimmed
- ½ large red bell pepper, miniprimmed
- ½ spoonful coriander
- ½ - ⅔ spoonful curry powder
- ½ spoonful cumin
- 100-150g spaniach (optional)
- 1 large cup red lentil
- 2 handfuls olives, sliced
- Empanada doughs. These units roughly fill up 18.
Boil the lentil for about 10-15 minutes to cook them and make the softer. You dont want them all squish, though, so be careful.
Cut the onions and red bell pepper very small. I ran them through a minipimer (separately) for a few pulses. You still want it to be solid pieces, so don’t mush them all up.
Wash the spinach thoroughly, and cut it into bits. I just used a pair of scissors and cut it about 2-3cm long bits.
Cover the bottom of a pan or wok with olive oil and heat it for a bit. Add the
coriander, and let that heat for about 20 seconds. Add the onions, stir a few
more seconds, and then add the curry powder. Cook the onions for a minute or
two, and then add the red pepper and olives. Continue cooking for a couple more
minutes while constantly stiring.
Finally, add the cumin, lentil and spinach and cook it all cook for about two more minutue while still stiring.
You’ll probably need to let the mixture cool for 5-10 minutes. Then fill the doughs, close them, and cook in an oven and medium-high.
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