Argentine Vegetable Empanadas

Name: Argentine Vegetable Empanadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 portions
Cuisine: argentine
Ingredients: 400 g Puff pastry; 300 g Butternut squash; 150 g Fresh or frozen corn; 100 g Ricotta; 1 medium Red onion; 2 clove Garlic; 1 whole Egg; 0.5 tsp Cumin; 0.5 tsp Paprika; 30 ml Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~7-11 €

Valeurs nutritionnelles

Score santé

Bon · /100

240 kcal

par portion

8 gProtéines

12 gLipides

26 gGlucides

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Etapes

1
Preheat oven to 190°C. Cut the squash into small cubes and cook by steaming or in a pan with a little oil until tender (10 minutes).
10 min
2
In a pan, sauté the diced onion and garlic over medium heat for 3 minutes. Add the squash, corn, ricotta, cumin, and paprika.
5 min
3
Cook for 5 more minutes. Season with salt and pepper. Let cool for 10 minutes.
15 min
4
Unroll the puff pastry and cut out squares or circles with a cookie cutter.
5 min
5
Fill each piece of pastry with 2 tbsp of filling, fold into a triangle or half-moon, seal the edges with a fork.
5 min
6
Beat the egg and brush over the top of the empanadas. Place on a buttered baking sheet.
2 min
7
Bake for 18-20 minutes until golden and crispy. Serve warm or at room temperature.
19 min