Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 5 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
5
- 1tablespoons olive oil
- 1 large onion, sliced
- 1 pinch salt
- 1 red pepper, deseeded and chopped
- 2 garlic cloves, finely chopped
- 3 jalapeños, chopped
- 2tablespoons dry sherry
- 300grams chickpeas, drained
- 2tablespoons flat-leaf parsley, finely chopped
- 100grams butter
- 1 lemon, juiced
- 235grams gluten-free plain flour (save 10g for dusting)
- 1teaspoons paprika
- 1 pinch freshly ground black pepper
- 1 cup sunflower oil (for frying)
- 2tablespoons fresh coriander, finely chopped
Description
A variety of savoury or sweet fillings from pumpkin and cheese to mixed berries work well in this South American snack.
Method
Step 1 of 4
For the filling, heat the oil in a medium pan, add the onion, and season. Cook on a low heat for 2-3 minutes until soft. Add the red pepper, garlic, and jalapeños, and cook for 10 minutes or until the pepper starts to soften Add the sherry to the pan, raise the heat, and cook for 2 minutes. Tip in the chickpeas, coriander, and parsley, and stir. Season to taste. Transfer to a food processor and pulse to break it up, but not mince it.
Step 2 of 4
To make the pastry, melt the butter in a pan, add the lemon juice and 100ml water. Combine the flour, 1 teaspoon salt, and paprika in a mixing bowl. Add the melted butter liquid and mix to a thick paste. Knead gently for 2 minutes. Leave to rest for 2-3 minutes at room temperature.
Step 3 of 4
To form the empanadas, roll the pastry out on a floured surface to about 3mm thick, adding more flour if needed. Cut out 10 rounds, 10cm in diameter. Spoon a generous amount of filling onto one half of each round, wet around the edges with water, fold over, and seal with a pinch.
Step 4 of 4
Pour sunflower oil into a small, deep-sided frying pan, to a depth of 1 cm,and heat to medium. Add 3 empanadas at a time and cook for 2-3 minutes on each side until golden. Transfer to a plate lined with kitchen paper. Serve hot or warm.
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