Baked veggie empanadas

these dumplings are a culture mix! baked empanadas with a spicy curry filling. best served dipped in garlic yogurt sauce

Dough ingredients:

  • 200 g flour
  • 100 g butter
  • 3 tbsp cold water
  • 1 tsp salt

Place all ingredients into a bowl and quickly knead the dough. Wrap it and put it into the refrigerator for an hour.

Meanwhile, prepare the filling:

  • 1 leak
  • 200 g chickpeas
  • 1 sweet potato
  • 2 tbsp tomato paste
  • 2 tsp curry powder
  • 1/3 tsp ground cumin
  • 1 tsp salt
  • 1 tsp chili powder (optional)

Heat up the oven up to 200C. Bake the sweet potato until soft.
Heat up the pan. Cut the leek and fry for few minutes. Mash the chickpeas using a fork. It doesn’t have to be perfect, make it chunky. Peal the potato and combine with leak and chickpeas. Add tomato paste and spices.
Take your dough out of the fridge. Roll it thinly. Cut the circles (you can roll it again to make it super thin). Place 1 tbsp od filling and close the dumpling. Pierce the end with a fork. Repeat with the rest of the dough.
Place the empanadas on parchment paper, brush the top with milk and place in the oven. Bake in 180C for 20 minutes. Can be air fried as well.
Serve with your favorite dips.


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