This past week we have taken a mini vacation in Barcelona with my sister-in-law, who has come to visit. We have enjoyed the city a lot and we have also taken the opportunity to spend a weekend in the Pyrenees. We left on Saturday morning and headed for the Corçà reservoir, in Lleida. Upon arrival we were amazed by the turquoise color of the water.

Ingredients
  • 750 gr. of pumpkin
  • 250 gr. of cooked beans
  • 1 onion
  • 2 cloves of garlic
  • 2 cayenne peppers
  • 30 ml. of lemon juice
  • 30 ml. of water
  • Fresh cilantro (to taste)
  • Chopped cumin (to taste)
  • Salt
  • 1 packet of brick dough (look vegan)
  • Preparation
    1. The first step to prepare our empanadillas will be to roast the pumpkin (without seeds) in the oven at 200º . The cooking time will depend on the size of the pumpkin. It’s ready when it can be easily pierced with a knife. I recommend buying a peeled pumpkin so that it is more comfortable to cut it into pieces before roasting it and thus reduce the cooking time. If you can’t find peeled pumpkin, don’t panic! We will remove the skin when it is already roasted. When we have the roasted pumpkin, we will cut it into approximately 2 cm pieces.
    2. Heat a frying pan and fry the onion. When it is tender, add the garlic, chopped cilantro and chopped cayenne pepper. Sauté for a couple of minutes, add the water and the pumpkin. Let the pumpkin cook in the pan for 5 minutes, stirring occasionally. It’s okay if the pumpkin breaks or starts to fall apart. Finally, we add the beans and lemon juice.
    3. We begin to form the dumplings. We spread the brick dough and cut it into squares or half moons (depending on the shape of the dough), add a couple of tablespoons of dough, close the sides and roll up, forming a small package. We repeat the operation until the dough is finished.
    4. Preheat the oven as indicated by the manufacturer of the dough we have purchased. Place the dumplings on parchment paper on a baking tray and brush them with oil before cooking.
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