Aji Amarillo Empanadas

Empanadas are South American stuffed dough appetizers. With this recipe, you will make about 16 small empanadas with a filling of pumpkin and Aji Amarillo peppers.

60 minutes

4 persons

Aji Amarillo Empanadas

Empanadas are South American stuffed dough appetizers. With this recipe, you will make about 16 small empanadas with a filling of pumpkin and Aji Amarillo peppers.

Vegetarian

Snacks Side dish Starter

European South American

60 minutes

4 persons

Here's how to make it

Finely chop the garlic and red onion. Clean and chop the (bottle) squash and Aji Amarillo peppers into small pieces.

Roast the pumpkin pieces with some olive oil, salt and pepper in the oven for 20 minutes at 210 degrees.

Fry the garlic and red onion in a pan with a dash of olive oil until golden brown and add the Aji Amarillo. Fry this for about 5 minutes on medium hot heat, stirring frequently. Add a dash of water, 2tl Ñora pepper rub, 1tl cumin powder, 1 tsp oregano, salt and pepper to taste. Turn off the heat and add the pumpkin pieces when ready and cooked. Cut the feta into small cubes add and stir well, set the filling aside.

For the ready-made savory pie sheets: defrost the dough for 15 minutes. Using the empanada maker, cut the corners of the dough.

For the homemade dough: mix 300g flour, 1 egg, 100g butter, 80ml water, 1 tsp salt in a bowl and knead into a smooth dough. Make a ball of the dough and put it in the fridge for at least 30 minutes. After 30 minutes, remove the dough from the fridge and roll it out into a thin layer about 2mm thick. Remember to dust the countertop with some flour so that the dough does not stick to the countertop. Cut small rounds from the dough using the empanada maker or a small bowl.

Preheat the oven to 200 degrees. Spread the filling over one half of the dough, brush the edges with some water and fold the dough in half, using the empanada maker. Press the empanada maker well. No empanada maker? Then spoon a little filling into the dough and place it on one side of the circle, fold the other side over it. Press the edges well with a fork to create a nice little pattern. Do press the edges well and do not use too much filling, otherwise you have a chance that the empanadas will burst open in the oven.

Beat 1 egg with a dash of milk in a small bowl and spread it on the top of the stuffed empanadas, this will make the empanadas brown nicely! Sprinkle some sesame seeds on top and place the empanadas on a baking sheet and place in the oven for about 15 to 20 minutes until nicely browned.

Tip

Delicious with Jalamayo or Magic Miso Mayo!

Ingredients

2 units

Aji Amarillo

2 tsp

Ñora pepper rub

Empanada maker - 10cm

1 (bottle) pumpkin
2 cloves of garlic
1 red onion
75 g feta cheese
salt and pepper
olive oil
1 tsp cumin powder
1 tsp oregano
1 egg
dash of milk
sesame seeds
10 slices of frozen savory pie dough or homemade dough, see below

Homemade empanada dough

300 g flour
1 egg
100 g butter
80 ml of water
1 tsp salt

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