Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Stir fry the aubergine and pepper for approx. 10 mins. Add the onion, garlic, chilli pepper and tomato puree, cook briefly. Pour in the wine and reduce almost completely. Add the tomato, cheese and olives, season.
On a lightly floured surface, roll out the dough to approx. 2 mm thick. Using a cutter, cut out approx. 20 circles (approx. 10 cm in diameter). Place 1 tbsp of filling in the centre of each dough round. Brush the edges of the dough with a little egg, fold the dough over the filling and press the edges down firmly with a fork. Place the empanadas on two baking trays lined with baking paper. Brush with a little egg, prick with a fork.
Bake each tray for approx. 25 mins. in an oven preheated to 200 °C (convection).
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?