Good morning guys! Today I bring you a Salty Neapolitan stuffed with vegetables a little special. The Neapolitans, both sweet and savory, are usually made traditionally with puff pastry, but as it is quite difficult to find a puff pastry without palm oil (I remember that I found it once, but today it is something impossible)< /em>, I decided that the recipe for the salty Neapolitan was going to include the dough as well. That makes it a little different, because the dough of this Neapolitan is not so airy nor does it have that texture that disassembles with each bite, but it does try to imitate it a bit. That’s why I asked you on instagram whether to call it «empanada» or «Neapolitan», but since your wishes are orders… In the end it stayed in Neapolitan.
The truth is that when I was little I loved Neapolitans! I used to buy them in supermarkets and they were full of chocolate and sugar, so healthy, what is said healthy… like not, and much less vegan! But it was one of my usual snacks, although I’m not too proud of that.
400 grams of strong flour + reserve
190 ml of hot water
1/2 teaspoon of baking powder
1 medium sweet potato
2 handfuls of mushrooms
1/3 cup of Olive Oil + reserve
Assorted seeds (pipes, chia, pumpkin…)
Step by step
- First, we will pour the 400 grams of flour into a bowl, and mix it with a teaspoon of cinnamon, a turmeric tip, 1/2 teaspoon baking powder, a pinch of mint, garlic powder, chopped parsley, oregano, and salt. Mix very well.
- Heat 190 ml of water until it is slightly hot.
- Meanwhile, add the 1/3 cup of olive oil to the bowl and return to Mix.
- Add the hot water to the bowl, little by little, while stirring the mixture with the help of a fork. When everything is more or less mixed, knead with clean hands until a homogeneous dough is obtained.
- Remove it from the bowl and place it on a clean and floured surface.
- Sprinkle a little more flour on the dough and knead it vigorously for 2 or 3 minutes.
- Shape it into a ball and return it to the bowl. Cover with a cloth and let stand.
- Meanwhile, peel and cut the sweet potato into small cubes. Pour it over a frying pan with a splash of olive oil and let it sauté over medium heat.
- While we sauté the sweet potato, peel the potato and also cut it into small cubes. Add to the pan and stir periodically to prevent them from sticking.
- We continue, now peeling the onion and cutting it into strips. When the potato and sweet potato are a little more tender, add it and brown until the vegetables acquire an almost soft texture. We are not going to brown them completely because they still have to go through the oven, it is just to save baking time.
- We recover our dough and divide it into two large balls. Reserve one and knead the other well.
- Before continuing with the dough, add the sliced mushrooms and brown the filling for 5 more minutes. Remember: you don’t have to brown it completely, just “soften” it a bit. Turn off the heat and set aside.
- Stretch out our ball of dough giving it a rectangular shape and place it on the oven tray with the baking paper on. Think that we will close our salty Neapolitan widthwise, so it has to be wide enough to introduce the filling and close without problems. It should also not be very thin, to prevent it from breaking while we close it. We repeated this process with the other ball of dough.
With the piece of dough that was left over I made an empanadilla, no joke.
- This step is optional, but I recommend it so that the final result is more beautiful: with a roller cutter, we cut the edges of our rectangle of dough to get the edges to be “straight” and not so round (look at the difference between photo 2 and 3 in the gallery below).
- We fill our salty Neapolitan with the vegetables, but without overloading it. < img class="size-full wp-image-5891" style="text-align: center;" src="https://recetasveganas.net/wp-content/uploads/2018/02/recipes-easy-Neapolitan-homemade-vegan-salad4-1.jpg" alt="We stretch the Neapolitan dough and fill it. " width="1134" height="430">
- Now we are going to close the Neapolitan taking the right side and taking it to the left (or vice versa).
- We close carefully and adapt the stuffing. You can leave the front part open (1st photo in the gallery below) or close it by bringing the dough down, so that it is stepped on by the weight of the Neapolitan itself (2nd photo in the gallery below). That’s just an aesthetic issue.
- Now, with the same rolling pin or a knife, we create those diagonal cuts, to give it a more attractive design and allow the Neapolitan to breathe in the oven. They don’t have to be too deep or too wide.
- Preheat the oven to 180 degrees.
- Grease the surface of the Neapolitan with a drizzle of olive oil and decorate with the seeds , a pinch of garlic powder and parsley.
- Put it in the oven and leave it for about 35 minutes or until the dough turns golden brown.
- Remove it and that’s it! We serve hot.