Zucchini, olive and bean empanadas

Name: Zucchini, olive and bean empanadas
Cook time: 1 h 30 min
Yield: 10 large empanadas
Cuisine: South American
Ingredients: 50g butter or oil; 1 medium onion, peeled and finely chopped; 2 garlic cloves, peeled and sliced; 1 or 2 fresh jalapeno or other medium-heat chillies, sliced; 1 fresh green capsicum, stalk and seeds removed, flesh diced; 200g zucchini, chopped into small cubes; 80g sliced, pitted green olives; 100g broad beans, peeled and cooked (or sliced and cooked green beans); 1 tsp chipotle or other chilli flakes; ½ tsp ground cinnamon, or to taste; 2 tsp white wine vinegar; handful of chopped fresh coriander leaves; salt and pepper

Dan Lepard

September 10, 2019

Empanadas filled with sauteed zucchini, chillies, olives and fresh beans.William Meppem

Time:1-2 hoursMakes:10 large empanadas

A fresh-tasting saute that's excellent on its own or as an empanada filling. Traditionally the mixture would include raisins, almonds, saffron and ground cloves. I've kept the flavour simple, but do add those in if you're in the mood. I've used fresh peeled broad beans to dial up the colour, but other fresh beans work equally well. You'll need a double batch of dough to make 10 empanadas.

Ingredients

50g butter or oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and sliced
1 or 2 fresh jalapeno or other medium-heat chillies, sliced
1 fresh green capsicum, stalk and seeds removed, flesh diced
200g zucchini, chopped into small cubes
80g sliced, pitted green olives
100g broad beans, peeled and cooked (or sliced and cooked green beans)
1 tsp chipotle or other chilli flakes
½ tsp ground cinnamon, or to taste
2 tsp white wine vinegar
handful of chopped fresh coriander leaves
salt and pepper

To assemble

2 batches of empanada dough, fridge cold (recipe here)
1 egg, beaten with a pinch of salt
flour for rolling

Method

1. Put the butter in a saucepan with the onion, garlic, chillies and capsicum plus 50 millilitres water and a sprinkle of salt then cook over a moderate heat, stirring often, until the water evaporates and the mixture is sizzling and softened.
2. Add the zucchini and olives then cook until the zucchini just starts to soften and meld into the mixture.
3. Stir in the beans, chilli flakes, ground cinnamon and vinegar, and cook a few more minutes until most of the liquid evaporates. Stir in the coriander and season to taste with salt and pepper before serving (serves 6 as a side dish).
4. To use as an empanada filling, refrigerate overnight. Then proceed according to the instructions below:
To assemble
1. Preheat oven to 220C (200C fan-forced).
2. Take 100g dough and knead it into a pliable ball, then using a little flour, roll it into a thin round about 18 centimetres in diameter.
3. Spoon two tablespoons of filling into the centre of the round, leaving a margin of dough clear, then brush egg wash around the edge.
4. Fold the pastry in half over the filling, pressing the edges together to seal. Crimp the edges with a fork or twist the edge into a rope to seal then place on a baking tray and brush with beaten egg.
5. Bake for 25 minutes, or until golden. Remove from the oven and allow to cool a little before serving.
Empanada dough recipe
If you like this recipe, try my braised beef, chorizo and roasted tomato filling.
Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.