Turmeric Mini Empanadas with Vegetables

Name: Turmeric Mini Empanadas with Vegetables
Prep time: 60 min
Cook time: 23 min
Total time: 83 min
Yield: Makes approx. 20 mini empanadas
Cuisine: International
Ingredients: 250 g Swiss chard; 500 g broccoli; 1 celery stalk; 1 large carrot or 2 small ones; 250 g potatoes; 1 leek; Pinch of oregano; 500 g type 00 flour (all-purpose); 250 ml plain water; 4 tablespoons extra virgin olive oil; 15 g fine salt; 2 tablespoons turmeric; ½ teaspoon pepper

Baked yellow-dough empanadas filled with chopped vegetables for Turmeric Mini Empanadas

How do you make turmeric mini empanadas filled with vegetables?

Cook the potatoes and steam the broccoli and Swiss chard. Sauté leek and celery, add the rest of the chopped vegetables, and season. Prepare the dough by mixing flour, turmeric, water, and oil. Roll out the rested dough, cut discs, fill them with the sautéed vegetables, seal the edges, and bake at 200°C for 20–25 minutes until golden.

Times

Prep time: 60 min
Cook time: 23 min
Total time: 83 min
Rest time: 30 min

Nutrition

Calories: 122 kcal
Protein: 3.2 g
Fat: 3.3 g
Carbohydrates: 20.2 g

Cuisine: International
Diet: Vegan

Ideal for a picnic or a light and tasty dinner. Served with an exquisite salad and tzatziki sauce, they make a complete one-dish meal. The filling variations can be endless; according to our tastes, we can change them and choose the ones we like best.

Servings: Makes approx. 20 mini empanadas

Ingredients

250 g Swiss chard
500 g broccoli
1 celery stalk
1 large carrot or 2 small ones
250 g potatoes
1 leek
Pinch of oregano
500 g type 00 flour (all-purpose)
250 ml plain water
4 tablespoons extra virgin olive oil
15 g fine salt
2 tablespoons turmeric
½ teaspoon pepper

Instructions

Wash the potatoes, peel them, cut them into small cubes, and cook them in salted water for about 10–15 minutes.
Wash and cut the broccoli florets, then steam for 10 minutes.
Wash the Swiss chard, cut it into small pieces, and also steam for 10 minutes.
Finely grate the carrot. Set aside.
Finely chop the leek and celery.
In a large pan or wok, add a couple of tablespoons of extra virgin olive oil, the leek and celery, plus a pinch of salt, and cook over low heat for about 10 minutes.
Chop the broccoli and add it to the pan together with all the remaining vegetables.
Sauté and cook for 5 minutes over low heat so all the vegetables blend together. Season with salt and a little pepper to taste, then remove from the heat and let cool.
In a large bowl, sift the flour, then add the turmeric, oregano, pepper, and salt.
Pour in the water and oil.
Knead until everything is well combined.
Cover the dough and let it rest for about 30 minutes.
On a work surface, roll out the dough with a rolling pin until it is 1–2 mm thick.
Cut into squares or circles and fill them with the vegetables.
Close them by pinching and gently twisting the edges, then brush with a little extra virgin olive oil. Bake at 200°C for 20–25 minutes, until golden.
Enjoy them warm or even cold; they are delicious.