Monday, 8 December 2014

Courgette, Pepper and Potato Empanadilla

I made these late in the summer and then froze them and only just finally got around to eating them. I made small individual ones and I think I got abut 3 or 4 out of the pastry recipe. These are really full of flavour and the all spice adds a lovely depth.

Courgette, Pepper and Potato Empanadilla (from Leith's Vegetarian Bible)
(Serves 4-6)

For the filling
1 medium potato, peeled and cut into 5mm dice
2 tbsp oil
1/2 medium onion, sliced
1-2 cloves of garlic, crushed
1/2 tsp ground all spice
1/2 tsp ground tumeric
1/2 tsp paprika
1 courgette, diced
1 red pepper, thinly sliced
1 red chilli, deseeded and chopped
salt and pepper
1 tbsp chopped parsley
lemon juice

For the pastry
285g plain flour
1/2 tsp salt
4 tbsp olive oil
2 tbsp milk
150ml water
beaten egg

Heat the oil in a frying pan, add the onion and fry until softened, then add the garlic and spices and cook for 1 min further. Stir in the potato and fry gently until almost cooked. Stir in the courgette, pepper and chilli. Season and continue to cook over a low heat, stirring and continue to cook over a low heat, stirring from time to time until all the veg are soft. Add the parsley and a dash of lemon juice and leave to cool.

Preheat the oven to 200C. Grease a baking tray.

To make the pastry: Sift the flour and salt into a mixing bowl and make a well in the centre. Put the oil, milk and water into a small saucepan and heat to blood temperature. Gradually pour into the flour, working together to form a soft dough. Knead briefly until smooth and elastic.

Roll out the pastry thinly on a well floured workshop and cut out a 2 x 20cm circles, using a plate as a template. Place one circle on the baking tray and pile the filling on top. Damped the edges with water. Cover with the second circle and seal the edges with a fork. Make two slashes on top to allow steam to escape. Brush with the beaten egg and bake in a preheated oven for 35 mins until golden brown.

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