Veggie Emapanadas

Veggie Empanadas with Chimichurri

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The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!

Marcey

Blogging & Browning

Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’

These empanadas take: 1 hour max

Vegetarian Empanadas Vegetarian Empanadas

Get it:

For the Chimichurri:

Hand a red onion, diced

A large handful of parsley, roughly chopped

Six cloves of garlic, crushed

one cup of olive oil

Half a cup of red wine vinegar

One teaspoon of dried oregano

The juice of one lemon

Salt and pepper

 

For the veggie mix:

One onion, diced

Two cloves of garlic, crushed

Three peppers of mixed colour, roughly chopped

One teaspoon of cumin

One teaspoon of paprika

One tablespoon of red wine…

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