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Roast Vegetable Empanadas

Roast Vegetable Empanadas
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This recipe would also be great with left over turkey or ham with cheese! Go Argentinean and have jamon empanadas or pollo* empanadas!

Serves 24

Ingredients

  • 2 cups roasted vegetables ( potato, pumpkin, sweet potato, capsicum), chopped
  • ¼ cup outback spirit tomato chutney
  • ¼ cup coles brand pitted kalamata olives
  • ½ cup mozzarella, chopped
  • 300g can kidney beans, rinsed, drained
  • ¼ cup chopped coriander
  • ½ tsp paprika
  • 6 sheets coles brand frozen puff pastry
  • 1 coles brand free range egg, beaten
  • 50g baby spinach leaves, to serve
  • Coles brand sour cream, to serve
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Method

  1. Preheat oven to 180°C or 160°C fan. Line two trays with baking paper. In a large bowl, combine roasted vegetables with chutney, olives, mozarella, beans, coriander and paprika.
  2. Using an 11cm round cutter, cut 4 circles from each sheet of pastry. Place a heaped tablespoon of mixture in the centre of each circle and fold over to enclose. Press edges together using the back of a fork. Brush with egg and bake for 25 mins, or until puffed and golden. Serve with spinach leaves and sour cream.
  3. This recipe would also be great with left over turkey or ham with cheese! Go Argentinean and have jamon empanadas or pollo* empanadas!
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Brought to you by Coles.

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