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http://www.lifestylefood.com.au/recipes/16397/roast-vegetable-empanadas

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Roast Vegetable Empanadas

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

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

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!

Notes

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