Empanadas with vegetables
Let's head to hot Spain and cook their national treasure — empanadas with vegetables.
Ingredients
| BATTER: |
| wheat flour 350 g |
| leavening agent 5 g |
| salt 1 tsp. |
| chilled butter 90 g |
| cold dry white wine 60 ml |
| egg yolk 1 pc |
| FILLING: |
| canned corn 100 g |
| sweet pepper 100 g |
| green beans (c/m) 100 g |
| onions 90 g |
| garlic 2 cloves |
| mushrooms 200 g |
| butter 50 g |
| parsley 15 g |
| salt to taste |
| black pepper to taste |
| thyme to taste |
| oregano to taste |
| fresh chili pepper to taste |
| FOR FRITTURER: |
| vegetable oil 1 liter |
Instructions
Step 1
Prepare the dough. Mix the sifted flour with the baking powder and salt. Add the grated butter and rub it into the flour. Then pour in the wine and knead into an elastic dough. Wrap it in clingfilm and put it in the fridge for 1 hour.
Step 2
Prepare the filling. Chop the mushrooms, sweet pepper, chili pepper, green beans, onion and garlic. Saute the vegetables in vegetable oil, then add the corn and fry everything together for another 7-10 minutes, stirring occasionally. Then add the butter, chopped parsley, salt, oregano, black pepper, thyme and fry for another half a minute. Allow the filling to cool.
Step 3
Dust the table with flour, divide the dough into 8 equal portions and roll each into a thin circle. Brush half of the circle with egg yolk, place the filling in the middle and seal the edges.
Step 4
Deep-fry the empanadas until golden. Serve hot or warm. Enjoy.
