Happy New Year! I start the year by bringing you a recipe that I promised you last week by instagram: vegetarian dumplings with homemade ratatouille. It is perfect for this first week of 2019 because I know that many of you have decided to start the year being vegan or vegetarian, and this is a fairly easy recipe So I encourage you to give it a try.
Taking advantage of the fact that I went to spend the holidays in Barcelona, and therefore I had the oven at my mother’s house at hand, I took the opportunity to prepare some homemade breads and doughs, since here in Valencia we continue with the ovens half broken . This was one of the recipes I prepared for my family in the days leading up to Christmas: some vegetarian ratatouille empanadillas, an easy and cheap recipe.
460 grams of strong flour + reserve (you can use wholemeal)
270 ml of water
25 grams of fresh yeast
1/3 cup of olive oil
Optional: Turmeric, Ginger, chopped Rosemary, Oregano
For the ratatouille:
1 small red pepper
1 green pepper
3 tomatoes (I used plum tomatoes)
I recommend using parchment paper
Step by step
- We will start by preparing the dough. If you are going to use store-bought dough, go directly to step number 8.
- Put the 460 grams of flour in a bowl. Take the yeast, undo it with your hands and add it to the bowl. Mix very well with a fork, trying to completely undo the yeast.
- Next, add a pinch of turmeric, ginger, chopped rosemary, oregano and salt. We mix well again.
- Next we add the 1/3 cup of olive oil, mix and then slowly add the water, while mixing with a spatula.
- When all the flour has adhered to the dough, we begin to knead with clean hands.
- Then, we flour a clean surface and place the dough. Sprinkle another little bit of flour on top of the dough and knead well for several minutes, adding a little more sprinkled flour if necessary so that the dough does not stick to the counter or to your hands.
- When it is well kneaded, place it back in the bowl and cover with a clean cloth. Let stand for an hour.
- Let’s prepare the ratatouille. To do this, peel and finely chop the onion, and sauté it until lightly browned in a large skillet with olive oil.
- When the onion begins to take on a little color, add the two chopped peppers. We continue to brown until the peppers are tender. Add more olive oil if necessary.
- Next, chop and add the zucchini.
- While browning the zucchini, peel and dice the 3 tomatoes.
- When the zucchini is tender, add the tomato, another splash of olive oil, a pinch of salt and keep it over medium heat.
- Stirring periodically, we will see how the tomato will create a base sauce. The ratatouille will be ready when we have a little tomato sauce in the base and the vegetables are well sautéed. li>
- Recover the dough, flour the table (if you use puff pastry or purchased dough, this is usually not necessary) and stretch it until it is as thin as possible, trying to leave enough thickness so that it does not break due to the weight of the dough. empanada.
- We cut the dough into squares (I used a tupperware lid as a pattern and a rolling pin to cut) and fill the center with plenty of ratatouille.
- Then, we close with another piece of dough of the same size and seal the sides by pressing with a fork (see the photo below).
- We repeat the process until we finish with all the dough and the filling.
- Place the empanadillas on a baking sheet with baking paper on it.
- Paint each empanada with a little olive oil and sprinkle a little salt on top.
- Bake for 35 minutes at 180 degrees.
- And that’s it!