Crispy Empanadas with Roasted Bell Pepper, Feta & Olives

Ingredients

• 12empanada dough discs — approx. 12–14 cm
• 2 pcred bell pepper
• 1 pccourgette — small
• 1 pcred onion
• 2 clovesgarlic
• 150 gfeta
• 75 ggreen olives — pitted
• 1½ tbsptomato paste
• 1 tspsmoked paprika powder
• ½ tspground cumin
• 1 tspdried oregano
• 10 gflat-leaf parsley — fresh
• 1½ tbspolive oil
• 1 pcegg
• black pepper
• salt — small pinch

Method

1. 1

   Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.

2. 2

   Dice the bell pepper and courgette into small cubes of approximately ½–1 cm. Finely chop the red onion and mince the garlic.

3. 3

   Heat the olive oil in a large frying pan and fry the red onion for about 2 minutes.

4. 4

   Add the bell pepper and courgette and cook for 7–8 minutes over medium to high heat. The vegetables should colour, and most of the released moisture should evaporate.

5. 5

   Add the garlic, tomato paste, smoked paprika powder, cumin and oregano and cook for another 1–2 minutes.

6. 6

   Remove the pan from the heat. Roughly chop the olives and parsley and mix them into the vegetables.

7. 7

   Allow the filling to cool for 5–10 minutes. Then crumble the feta into it. Season with black pepper and only if necessary, a small pinch of salt.

8. 8

   Place the dough discs on the work surface and spread about 2 full tbsp of filling over the centre of each disc. Keep the edges clear.

9. 9

   Lightly moisten the dough edges with water. Fold the discs in half and firmly press the edges closed with a fork.

10. 10

    Place the empanadas on the baking tray.

11. 11

    Whisk the egg and thinly brush the top of the empanadas with egg.

12. 12

    Bake them for 18–22 minutes in the oven, until the dough is crispy and golden brown.

13. 13

    After baking, let them rest for about 5 minutes before serving.