by 2 users

119 recipes

44

share on

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves

ingredients

servings

8

Vellutata di ceci neri e alloro Pralina

1/2 can

find out more

Wholewheat flour

300 oz

Brown sugar

1 teaspoon

Natural sea salt

1 teaspoon

Sunflower oil

80 fl oz

Water

50 fl oz

Garlic powder

1/2 teaspoon

Fresh rosemary

1/2 sprig

Courgette

1 half

Red peppers

1 half

Aubergine

1 half

Potatoes

1 half

Yellow peppers

1 half

Onions

1 half

Extra virgin olive oil

1 spoon

Salt

to taste

Chili powder

1/2 teaspoon

Cumin seeds

1 teaspoon

Coriander seeds

1 teaspoon

Sweet paprika

1 oz

Sesame

to taste

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

vegan with gluten source of C vitamins

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 1

step 1

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 2

step 2

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 3

step 3

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 4

step 4

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 5

step 5

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 6

step 6

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 7

step 7

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.

Empanadas with mixed vegetables and creamy black chickpeas and bay leaves step 8

step 8

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.

Loading pic