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Vegetable Empanadas

These delicious and crispy Empanadas are perfect finger food for your next event!
  • Cooking time
  • Preparation time
  • 24 portions
recipe image Vegetable Empanadas

Ingredients

  • 50 g Flora Plant
  • 1 red onion, finely chopped
  • 100 g button mushrooms, thinly sliced
  • 1 red capsicum, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 large sweet potato (300 g), peeled, cut into 1 cm pieces
  • 1/2 cup (125 mls) water
  • salt and pepper, to taste
  • 120 g baby spinach
  • Flora Plant, extra, melted for brushing
  • chimichurri sauce or salsa, to serve
  • 3 cups plain flour
  • pinch of salt
  • 250 g Flora Plant
  • 1/2 cup iced water

Nutrition Facts

Energy (kcal)72 kcal
Energy (kJ)302 kJ
Protein (g)2.2 g
Carbohydrate incl. fibre (g)15.2 g
Carbohydrate excl. fibre (g)14.1 g
Sugar (g)0.6 g
Fibre (g)1.0 g
Fat (g)0.3 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.1 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)43 mg
Salt (g)0.11 g
Vitamin A (IU)516 IU
Vitamin C (mg)8.5 mg
Calcium (mg)32 mg
Iron (mg)0.54 mg
Potassium (mg)110 mg

Instructions

  1. Melt the Flora Plant in a large deep frypan. Cook the onion, mushroom, capsicum, garlic, cumin, oregano and paprika for 5 minutes or until softened.
  2. Add the potato, sweet potato and water. Season with salt and pepper and simmer, covered for 15 minutes or until vegetables are tender.
  3. Add the spinach and cook, covered for a further 2 minutes or until the spinach is wilted. Transfer to a tray to cool.
  4. To make the pastry, process half the flour (1 ½ cups), salt and Flora Plant (150g) in a food processor until combined. Add half the iced water (¼ - ⅓ cup) and process until the mixture just pulls together. Tip onto a clean work surface and lightly press together to form the dough. Wrap in baking paper and refrigerate for a minimum of 30 minutes while the filling is cooling. Repeat with remaining pastry ingredients.
  5. Preheat oven to 180˚C/160˚C fan-forced. Line 2 oven trays with baking paper.
  6. Roll out 1 dough portion to about 2mm thick. Use an 11cm round pastry cutter to cut rounds from the pastry. Spoon 1 heaped tablespoon of filling mixture into the centre of each round. Brush the edges with a little water, then bring the edges together and pinch to seal. Place on prepared trays. Re-roll and repeat with remaining dough and filing.
  7. Brush lightly with extra Flora Plant and bake for 20-25 minutes or until lightly golden. Serve with chimichurri sauce or salsa.