Pea, mint & feta empanadas
Empanadas are so versatile. We decided to make a vegetarian version, perfect for packing in a lunch box. We served these empanadas with some baba ganoush and tzatziki on the side.
Allergies
Ingredients for 8 empanadas
Preparation
Finely dice the peeled potatoes, slice the onion and mince the garlic.
Add olive oil to a pan and bring to a medium heat. Now add the onion, and pepper. Cook until the onions are softened for about 2 minutes. Then add the garlic and cook for about 30 seconds more.
Add the diced potatoes and cook for 20 minutes, until soft. Then add the peas and feta, stir for 2 more minutes and mash it just a bit with a potato masher. Afterwards, let it cool down.
Once the filling is cooled down, stir through the mint and scoop a tablespoon onto one half of the pastry circle making sure to keep 1 cm free on the edges.
Seal the edges by pressing down and making little waves or just pressing down with a fork and creating a pattern of lines.
Use a brush or your finger to coat the top of the empanadas with egg yolk. A thin layer is enough.
Cook in a 200°C/390°F oven for 20 minutes or until golden.
Also joining the table?
A bit of chili flakes takes this dish to a whole other level.
