This recipe first appeared in Food magazine.
Empanadas with feta and mint
Put a South American spin on pies with this delicious empanada recipe. Filled with lightly spiced potatoes, feta, mint and peas, this dish is sure to be a hit with vegetarians and meat eaters alike!
- 20 mins preparation
- 40 mins cooking
- Makes 12
Print
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 agria potatoes, peeled and diced
- 1 red onion, diced
- 1 cup frozen green peas
- 50 gram feta cheese, diced
- 8-10 mint leaves, shredded
- 1/2 teaspoon smoked paprika
- sea salt
- 4 sheets flaky puff pastry
- 1 egg
- 2 tablespoon store-bought dukkha
- tomato relish, to serve
Method
- 1Heat oil and sauté the garlic, potatoes, onion and peas for about 15 minutes until tender.
- 2Add feta, mint, paprika and sea salt, and mash the mixture a little so it sticks together.
- 3Preheat oven to 190°C and line a tray with baking paper.
- 4Cut pastry into 10cm circles and place large spoonfuls of potato mixture on one side. Beat egg with a little water and brush egg wash around the edges. Fold over to enclose the mixture and crimp the edges.
- 5Arrange on baking tray, brush tops with egg wash and sprinkle with dukkha. Bake for 20-25 minutes until golden. Serve warm with the relish on the side.
Notes
- To help soften the potato mixture add ¼ cup water when cooking. To cut pastry circles, use a cookie cutter or individual tartlet tin. PER SERVE Energy 241kcal, 1009kj • Protein 6g • Total Fat 12g • Saturated Fat 5g • Carbohydrate 24.9g • Fibre 3.9g • Sodium 247mg
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020