Vegetarian pine empanadas


  • 5 cups flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 10 teaspoons vegetable butter
  • 3 teaspoons chickpea flour
  • 2/3 cup dry white wine
  • 1 large potato cut into small cubes.
  • 1 large chopped onion
  • 4 cloves minced garlic
  • 1 green pepper (bell pepper) without seeds and in small cubes
  • 500 grams of soyrizo or red paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika (paprika)
  • < li itemprop = "ingredients"> 1 teaspoon salt

  • 1/2 teaspoon pepper
  • 3-4 teaspoons olive oil plows
  • 1 tomato big diced
  • 10 chopped green olives without seeds
  • 1/3 cup raisins black


for the dough:

Mix the flour, salt and sugar in a food processor.

Add the vegetable shortening until the mixture forms small spheres.

Add the chickpea flour diluted in water and the wine and mix intermittently until the dough forms a single sphere.

< p>If the sphere is not easy to handle, add more wine.

Separate the dough into three spheres.

Knead the first ball until it is 1/4 inch thick. inch.

Cut it into circles about eight inches (2.50 cm) in circumference.

Remove the edges and separate them for the next ball. continue with the rest of the dough.

for the filling:

In a large skillet, sauté the potatoes, onion, garlic, bell pepper soyrizo, cumin, paprika, salt, pepper and olive oil over medium heat, until toasted.

Add the tomato, cover and cook over low heat for five minutes .

Remove from heat, let cool and add the olives and raisins.

Put four or five tablespoons of filling in the center of each circle of dough.

Using a small brush or your fingers, put a little water on the edge of the dough.

Fold the dough in half in a crescent shape.

Close the edges by pressing lightly with a fork.

Continue until all the circles of dough are filled.

two cooking methods:

In a deep saucepan, heat oil over medium heat.

Add empanadas and turn constantly until golden brown.

Remove d off heat and drain on paper towels. serve immediately.

The empanadas can also be fried in a deep frying pan.

If preferred, bake the empanadas on a well-oiled baking sheet for 20 minutes, until until golden brown.

Serve hot or at room temperature.

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