Drive away with green broad beans and ricotta
Bakery products from Argentine
Empanadas with mixed vegetables and creamy black chickpeas and bay ...
Empanadas with mixed vegetables and creamy black chickpeas and bay leaves
1 hour 30 minutes
translated by Italian with
The Empanadas are half-moons of stuffed pasta typical of Argentina and more generally of all Latin America. They are a party dish, rich and spicy, and tradition wants them stuffed with meat, although in reality the versions are so many! Today we offer them in full version and 100% vegetable, stuffed with seasonal vegetables and linked by the delicious velvety black chickpeas and Pralina laurel.
First of all, let's take care of the outer pasta. In a bowl we gather all the dry ingredients. Then pour the sunflower oil and start to knead.
We will have to knead until you get a mixture of sandy consistency, which we will add little by little the water until we have a dough with a consistency similar to pasta brisé.
At this point we form a ball and wrap it in the transparent film. Then let the pasta rest in the refrigerator for at least 30 minutes. In the meantime, let's take care of the stuffing.
We cut the diced vegetables and pour them into a pan. Then add the salt, oil and spices. Let's cook them over a high flame for at least 15 minutes or until they are tender.
While the vegetables are cooking, recover the dough from the refrigerator; divide it into 8 portions more or less the same size and form balls that we are going to roll out with a rolling pin.
We place at the center of each disk a teaspoon of Vellutata di Ceci Neri and Laurel and spread it. Then place 2 tablespoons of vegetables on top. Then we close the half-moon pasta discs and seal the edges with a fork.
We place the empanadas well spaced on a baking sheet lined with parchment paper and dust the surface with a few sesame seeds. Bake at 180 ° C for 30 minutes.
The Empanadas are excellent warm or cold and, closed in an airtight container, can be kept in the refrigerator for up to 3 - 4 days.