Lunch

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!
Empanadas with feta and mint
12
20M
40M
1H

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Heat oil and sauté the garlic, potatoes, onion and peas for about 15 minutes until tender.
2.Add feta, mint, paprika and sea salt, and mash the mixture a little so it sticks together.
3.Preheat oven to 190°C and line a tray with baking paper.
4.Cut 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.
5.Arrange 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.
  • 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
Note

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