Ingredients
Hint:
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
kochen@bettybossi.ch
Filling
Pastry dough
To shape
How it's done
Filling
Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Mash half of the beans with a fork, add the rest of the beans and the tomatoes, mix, season. Pour in the water, reduce for approx. 1 min. Add the parsley, mix, allow to cool slightly.
Pastry dough
Place the water and psyllium in a cup and mix well until it forms a jelly-like mixture. Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water and psyllium mixture to the bowl, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and leave to stand at room temperature for approx. 10 mins.
To shape
Roll out the dough between two sheets of baking paper to 4 mm thick. Cut out 8 circles (each approx. 12 cm in diameter). Brush the edges with egg yolk, place 1 tbsp of filling on the lower half of each circle, fold the other half over the top, press down firmly using a fork. Place the empanadas on a baking tray lined with baking paper, brush with the rest of the egg yolk and prick several times with a fork.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly and serve just warm.
| Serve with: | Salsa |
|---|
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