Recipe #5 – Almond, Capsicum and Olive Empanadas
- 1 medium onion
- 1 clove garlic
- ¼ cup almonds
- ¼ cup olives pipped
- 25g butter
- 25ml Chapel Hill olive oil
- 2 sprigs oregano
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.
- 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
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).