The classic empanadillas are made with tuna, at least in my
family. However, this vegetarian version with cannellini beans works really
well.
Ingredients
For the pastry
500g of
plain flour
150ml of dry
white wine
150ml of
olive oil
1 teaspoon
of salt
For the filling
1 large
onion
½ a red
pepper
1 or 2
garlic cloves
1 small
courgette
½ a tin of
tomatoes (200g)
1 tin of
cannellini beans
Freshly
chopped parsley
1 sachet of
powdered saffron
a handful of
finely chopped green olives
Salt
Black pepper
1 glass of
dry white wine (about 150ml)
2 tablespoons
of olive oil for frying
1 egg
(beaten)
Firstly make the pastry.
1.
Sieve the
flour into a mixing bowl. Add the salt.
2.
In a jug mix the olive oil and the white wine.
Add this to the flour and mix thoroughly.
3.
When it has all come together into a dough,
knead for about 5 minutes.
4.
Wrap the dough in cling film and chill in the
fridge for at least 30 minutes.
Now make the filling.
1.
Finely chop the onion, pepper, courgette and
garlic cloves.
2.
Heat the olive oil in a pan. Add the pepper and
fry on a medium heat for 2 – 3 minutes.
3.
To this
add the garlic, onion and courgette and
fry for a further 5 minutes or so, or until everything has been
softened.
4.
Now put in the tomatoes and cook for another 20
minutes, stirring occasionally. Meanwhile, add the parsley, white wine, olives
and saffron.
5.
Season to your taste.
6.
Once everything is bubbling away nicely throw in
the beans and cook for another 5 to 10 minutes, or until the whole thing has reached
a thick consistency.
7.
Put it to one side and allow to cool completely.
Now assemble the empanadillas.
1.
On a floured surface roll out a ball of the
dough the size of golf ball to 2 – 3 millimetres thick.
2.
Put a tablespoon full of the mixture on to the
centre of the rolled out dough.
3.
Fold the dough over so that it’s a half moon
shape and seal firmly with a fork .
4.
Place on to a greased baking tray.
5.
Repeat this process until all the filling has
been used up.
6.
Brush the empanadillas with the beaten egg.
7.
Bake in a preheated oven at 180˚C for 25 minutes or until golden in
colour.
8.
Place on a wire rack to cool.
