Empanadas with Vegetable Filling

For the empanadas with vegetable filling, bring 100 ml of water to a boil and pour into a large bowl. Stir in the cornmeal well and let the porridge cool.

Melt the butter. Knead turmeric, salt, wheat flour, egg and butter with the corn porridge until smooth. Form into a ball, wrap in plastic wrap and refrigerate for 1 hour.

Clean the spring onions and cut into fine rings – use the green part.

Remove the stalks from the chili peppers and chop finely. Finely chop the garlic as well. Rinse the celery and cut into very thin slices. Wash the tomatoes with cold water and cut them into cubes, removing the stalk and seeds.

Heat some oil in a pan. Add the vegetables – except the tomatoes – and roast for 5 minutes, stirring well. Add the diced tomatoes and season with clove powder, mustard seeds, pepper and salt.

Divide the dough into 12 pieces and roll each piece into a ball. Roll out the dough balls into thin circles on a floured work surface. Place a mound of vegetable filling in the center of each circle and fold the dough over the filling to form a semicircle. Pinch the edges with fork tines to make a pretty pattern.

Heat plenty of oil in a deep frying pan and fry the empanadas with vegetable filling in batches until golden brown. Remove and drain well on paper towels.

Preparation Tip:

Empanadas can be wonderfully prepared in advance. Simply place the finished dumplings side by side on a board before baking and let them freeze, then transfer them to a freezer bag or box.

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