VEGETABLE EMPANADAS

LARD “Le Fondant”

You can make these bite-sized to serve with drinks, or larger for a starter or main course, or to take on a picnic Sublim’ “Le Fondant” lard delicately flavours the dough and gives it a superb texture. For a substantial main course, you can add tuna, meat, eggs, etc.

SEE MORE LARD “Le Fondant”

Preparation : 90 min

Baking : 30 min

8 to 10 large Empanadas

250 g flour

70 g Sublim’ lard "Le Fondant"

100 g water or milk, or ½ water and ½ milk

1.5 g baking powder

200 g onions

1 red pepper

1 green pepper

4 tomatoes or 1 tin chopped tomatoes

100 g green peas

1 clove garlic

Pitted black olives

Paprika

Cumin

Chili

Oregano

Salt

Ustensils

Large bowl

Large saucepan or casserole

Turnover cutter or mould

Préparation

In the bowl, mix the flour with the baking powder and 2 g fine salt, add 50 g of lard then the liquid, mix together and leave to rest chilled covered in cling film for at least an hour.
Finely slice the onions and peppers and sweat them on the remaining Sublim’ lard and the chopped garlic. Add the chopped tomatoes and the spices.
Cook the peas.
Cut the olives into halves.
When the mixture is cooked and has a juicy texture, remove from the heat, add the peas and olives and leave to cool.
Roll out the dough and make discs with a diameter of 12 to 15 cm. Stretch them slightly to make ovals, place some of the vegetable filling in the centre, brush the edges with a little water, then fold over and seal the edges.
Brush with egg wash if desired, then bake in a preheated oven at 180°C for 20 to 30 minutes.

You can of course vary the recipe with other vegetables and spices!
Tip: You can also make the dough with wholemeal flour; just add a little more liquid.

Soup, or puree?