Ingredients for 4 servings
320 g of half-complete (or white) flour
1 teaspoon of salt
4 teaspoons olive oil
100 ml plain soya yoghurt
Water
2 large potatoes
1 large onion
50 g fresh peas
1 carrot
½ teaspoon grated ginger
100 g fresh sauerkraut (from the organic shop)
½ teaspoon of mustard seeds
2 cloves of garlic
½ teaspoon coriander seeds
2 tablespoons olive oil
1 teaspoon of salt and freshly ground pepper
Mix the flour, salt, oil, and yoghurt in a wooden bowl.
Add enough water to make a soft, elastic dough.
Knead for a few minutes.
Cover the dough and let it rest.
Cook the potatoes, peel them and mash them while they are still warm.
Peel and chop the onion.
Boil the peas in salted water for 4 minutes.
Rinse immediately with ice water to preserve their color and set aside.
Brush and grate the carrot.
Fry the onion in olive oil until translucent.
Add the ginger, sauerkraut and mustard seeds and continue to stir for 5 minutes.
Add the pressed garlic and crushed coriander seeds.
Mix the onion with the potato mixture and season with salt and pepper.
Add the grated carrots and finally, carefully stir in the peas.
Heat the oven to 180°C.
Roll out the dough on a floured board and cut out circles with a cup.
Place a spoonful of the filling in the middle of each circle, leaving the edge free.
Brush the edge of the dough with cold water and fold it into a half moon shape.
Press well with the tines of a fork.
Line a baking tray with baking paper and place the empanadas on it.
Brush with water and bake for about 15 minutes.
Remove from the oven and allow to cool slightly.
Serve as an appetizer.
Enjoy your meal.
© Isabella Obrist 2022
