Vegetable empanadas

Chef: Judith

This vegan recipe is from our Food Ambassador Judith and makes 10 empanadas.

Ingredients

Dough

• 400g self-raising flour

• 100g plant-based spread

• 5g salt

• 150ml warm water

Filling

• 100g red bell pepper

• 100g courgette

• 100g carrot

• 85g sweetcorn

• 135g onion

• 1 stalk spring onion

• 8g minced garlic

• ⅓ tsp black pepper

• ⅓ tsp salt

• ⅓ tsp paprika

• ⅓ tsp cumin

• ½ tsp oregano

Method

1. Mix flour, salt and plant-based spread.

2. Add water and knead. Leave to rest covered for 30 minutes.

3. Chop all the vegetables, then fry them in a wide pan with olive oil until tender. Take them off the heat.

4. Make small balls of dough and roll them in discs with a rolling pin.

5. Add 1 tbsp of the vegetable filling and close them up.

6. Brush with olive oil and bake for 12-15 minutes at 160C.