Courgette, Pepper & Potato Empanadilla
Does anyone else have the courgette dilemma? You look in the fridge and there’s one lonely courgette sitting in the bottom of the vegetable drawer, looking to be loved – just waiting to be spiced up and devoured?
So, here’s an idea for the Lonely Hearts Club of Left Over Vegetables – ready to cast a ray of sunshine on your day - an ideal recipe for a supper, lunch or for Vegan Tapas (good for parties).
An empanadilla is a Spanish pie or pastry. This recipe is for a large one to share (like a pie) but you can also make it into smaller ones to serve as a snack or Tapa.
1 medium potato, peeled and chopped into ¼ inch cubes
2 tablespoons of olive oil
½ medium onion, sliced
1-2 cloves of garlic, crushed
½ teaspoon ground all spice
½ teaspoon ground turmeric
½ teaspoon of paprika
1 courgette, trimmed and diced
1 red pepper, deseeded and thinly sliced
1 red chilli, deseeded and chopped
Salt and freshly ground black pepper
1 tablespoon of roughly chopped flat leaf parsley
Ready rolled puff pastry (vegan-friendly, Jus Rol, but careful to avoid the ‘all butter’ products)
1-2 tablespoons of soya or vegan milk for sticking the pastry together and glazing it.
Non-dairy spread for greasing the baking tray.
Make the filling. Heat the oil in a frying pan and add the onion. Heat until softened. Add the garlic and spices and fry for a further minute. Stir in the potato and fry gently until almost cooked.
Stir in the courgette, pepper and chilli. Season with salt and pepper and then fry, gently stirring, over a low heat until the vegetables are soft. Add the parsley and a dash of lemon juice.
Preheat the oven to 200C/400F/Gas Mark 6.
Grease a baking tray with non-dairy spread.
Roll out the pastry thinly on a well-floured worktop and cut out 2 x 20cm/8 inch circles, using a plate as a template.
Place one circle on the baking tray and pile half the filling on top. Dampen the edges by brushing non-dairy milk onto the edges. Cover with the second circle and seal the edges with a fork. Make 2 slashes on the top to allow the steam to escape.
Brush the top with some more of the non-dairy milk and bake in the pre-heated oven for above 35 minutes until golden brown.
Serve with a salad.
Note: for small Empanadillas, cut the pastry into 10cm/4 inch rounds, add a spoonful of filling and fold in half and bake for about 20 minutes.
From: Leiths Vegetarian Bible
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