Mini Empanadas with Chickpea and Bell Pepper Filling and Gouda
Crispy mini empanadas with a spicy chickpea and bell pepper filling and a little Gouda. The filling can be prepared the day before, the pockets go into the oven shortly before the party and are served lukewarm.
By yumbelo · 8 servings · 75 minutes
Ingredients
- 300 g Wheat flour type 405
- 1 tsp Salt
- 3 tbsp Olive oil for the dough
- 120 ml Warm water
- 2 tbsp Olive oil for the filling
- 1 pc Red onion
- 2 pc Garlic cloves
- 1 pc Red bell pepper
- 1 tsp Cumin, ground
- 1 tsp Sweet paprika powder
- 1 can Canned chickpeas, drained
- 1 can Canned chopped tomatoes
- 2 tbsp Tomato paste
- 100 g Gouda, grated
- 1 bunch Flat-leaf parsley, chopped
- Black pepper
- 1 pc Egg for brushing
- 1 tbsp Milk for brushing
Method
- Knead the flour, salt, olive oil and warm water into a smooth dough, wrap in cling film and let rest for about 30 minutes.
- Finely dice the onion and garlic, dice the bell pepper small. Heat the olive oil in a pan and fry the onion, garlic and bell pepper in it for 5 minutes.
- Stir in the cumin, paprika powder and tomato paste and toast briefly. Coarsely mash the chickpeas, add them with the chopped tomatoes and let everything simmer uncovered for about 10 minutes until the mixture is thick.
- Season the filling with salt and pepper, remove from the heat and let cool. Then stir in the parsley and the Gouda.
- Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
- Roll out the dough on a little flour to about 3 mm thick and cut out about 24 circles with an 8 cm diameter.
- Place one heaped teaspoon of filling on one half of each dough circle, brush the edge with a little water, fold the dough over into a pocket and press the edges firmly together with a fork.
- Whisk the egg with the milk and brush the empanadas with it. Place the pockets on the baking sheet.
- Bake in the oven for 18 to 20 minutes until golden brown and serve lukewarm.