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Veggie Empanadas

Veggie Empanadas

Veggie Empanadas

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    Ingredients

    2 cups of McCain frozen peas, corn and carrots
    • 1 tbsp curry powder
    • 1 x small brown onion
    • 1 x garlic clove
    • A handful of baby spinach
    • Shredded tasty cheese
    • 1 x egg
    • Pre made shortcrust pastry (In your freezer aisle)
    • Natural yoghurt to serve
    • Coriander (optional)

    Method

    1.Pre-heat your oven to the temperature recommended on your shortcrust pastry, usually it’s around 200°C. While the oven heats lay out the pastry sheets onto bake proof paper and let them thaw for 5-10 minutes. If you’ve purchased a block of pastry, roll it out until it’s roughly 3mm thick.
    2.In a frying pan add a touch of olive oil and finely diced onion and garlic. Sauté until soft.
    3.Add 2 cups of your McCain frozen peas, corn and carrots to the pan. This should make enough for 4 empanadas. Toss through until thawed.
    4.Add as much or as little curry powder as you like, a tablespoon should do the trick. Add your baby spinach leaves and then season to taste. Set aside.
    5.Using a 12cm-diameter pastry cutter, cut 4 discs from the pastry. Spoon your curry mixture into the centre of each disc then top with a bit of grated cheese. Fold in half to create a moon shape and pinch the edges to secure. Be sure not to over fill the empanadas or they may burst.
    6.Whisk your egg in a bowl and brush the top of each empanada. Place them on a baking paper and into the oven until golden.
    7.Serve with natural yoghurt on the side and chopped coriander for added freshness.