Curried Vegetable Empanadas

Another leftover experiment, that turned out quite good I have to say! Unfortunately due to my flu and stuck nose I couldn’t enjoy the smell of all those veggies and curry, but the taste was still worth having leftovers for.

I again used my favourite empanada recipe:

Ingredients for the dough:

1/2 cup cold water
1 egg
1 egg white
1 ts vinegar
3 cups flour
1 ts salt
3 tbsp shortening


1. Mix the water, egg, egg white and vinegar
2. In another bowl, mix the flour and salt
3. Cut the shortening/margarine into the flour mixture and mix it until it is incorporated (I do it with my hands)
4. Add the water-mix to the flour mix and work it into a nice dough
5. Wrap the dough in plastic and refrigerate for about an hour (I normally freeze half of the dough), use it within 24 hours.
6. After the fridge rest, on a floured surface roll out the dough to around 3 mm, and with the help of a cookie cutter (or a mug, cereal bowl, etc.), cut it into round shapes (don’t make them too small, they have to be filled!)

7. For the filling:

This time I had 1/3 zucchini, a fistful of mushrooms, a half tomato and onions that I chopped and fried on a little olive oil, added a spoonful of Thai curry spice mix (you can use any, really, or only salt and pepper) and let it simmer for a minute or two.

8. Mount the filling on the dough disks (don’t put too much, you should be able to close them without the filling escaping)
9. Close the disks with the help of a fork or fingers
10. Beat an egg and brush it over the top of each little packet (you can sprinkle some oregano on top of it as well)
11. Bake the pockets in the oven at 180° until golden.


2 Responses to “Curried Vegetable Empanadas”
  1. Desi Chick says:

    Love it! What a great idea. They look very tasty.

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