Vegetarian Empanadas

Empanada's are a famous and well-loved Argentinian snack. It is a semicircular dough pocket stuffed with meats and vegetables, similar to a calzone, or more locally a samosa. This is a vegetarian version and its a snap to make. I have baked it but in Argentina based on the region and type of meat used, it is either baked or fried. The fillings can be varied, below is my favorite vegetarian filling of feta, onions and pepper. This is usually had with a dip of chimichurri but a green chutney, ketchup or salsa will also do fine. I have also swapped the original all purpose flour covering with whole wheat flour.

Ingredients:

Covering

1 cup whole wheat flour

2 tablespoons oil

1/2 teaspoon salt
1/2 teaspoon cumin seeds

Filling

1/2 cup boiled kidney beans
1 onion sliced

1 green bell pepper sliced

1/2 cup feta crumbled
2 cloves garlic
1 teaspoon oregano
1 tablespoon oil

Salt

Black pepper

In a pan, heat the oil and add the onions and garlic. Saute for a minute and add the beans and peppers. Add 2 tablespoons of water and cover and cook on medium for 2 minutes. Add the salt, pepper and oregano. Stir everything well and cook till the water has evaporated. Remove from heat and keep aside.

Preheat the oven to 190 deg C.

Take the whole wheat flour and add the oil, salt and cumin to it. Mix everything and use water to bind a stiff dough. Rest the dough for 10 minutes.

When the filling has cooled add the crumbled feta to it.

Make inch size balls of the dough and roll them into circles about 1 mm thick. Use flour while rolling the dough so it does not stick. Place filling on a half circle leaving about 1 cm around the edge to seal it. Close the circle and seal by pressing with a fork. Pierce the top with a knife to let out the steam.

Bake the empanadas till browned on the outside, about 20 minutes.

Enjoy hot from the oven!