20 RECIPES IN 20 DAYS #5 – ALMOND, CAPSICUM AND OLIVE EMPANADAS

Recipe #5 – Almond, Capsicum and Olive Empanadas

Filling

  • 1 medium onion
  • 1 clove garlic
  • ¼ cup almonds
  • ¼ cup olives pipped
  • 25g butter
  • 25ml Chapel Hill olive oil
  • 2 sprigs oregano

Preparation

Slice onion & garlic finely. Slice almonds and olives into ¼’s and place into a separate container.

Heat saucepan on medium heat, add butter & oil. When butter sizzles, add onion and garlic and cook until just caramelised. Add chopped olives and almonds cook for a further 2 minutes or until onion soft. Remove from heat. Pick and chop oregano finely and stir through filling mixture. Allow to cool completely before using.

Dough

  • 400g plain flour
  • 1 tsp. fine salt
  • 100g butter
  • 2 egg yolks
  • 3 tbsps. water approximately
  • 1 whole egg for brushing
  • extra plain flour for rolling

Preparation

Add flour, salt & butter into food processor mix until incorporated. Add yolks & water continue to process until the blade starts to bring the dough together – you may need a little more water to do this.  Tip mixture bench & knead until smooth adding a little more water if necessary. Wrap in plastic, place in the fridge to rest for 30 minutes.

Roll dough out on lightly floured surface until it is 3mm thick. Using a circle cookie cutter, cut rings that are 10cm in diameter

Whisk whole egg. Place a spoonful of mixture in middle of the disc. Paint a small amount of egg around the edge then fold over. Push the edges together gently with your fingers.

Set aside on a tray lined with baking paper until ready to bake.  Cooked in the oven at 190C until golden (approx. 15 minutes).



http://www.chapelhillwine.com.au