Argentinian · 1 hr · serves 4

Lentil and Vegetable Empanadas

Kept by The Bhook kitchen

Ingredients

• 250 g plain flour
• 75 ml neutral oil
• 100 ml warm water
• 1/2 tsp salt
• 1 onion
• 1 carrot
• 1 red bell pepper
• 2 tbsp tomato paste
• 200 g cooked lentils
• 1 tsp ground cumin
• 1 tsp smoked paprika
• black pepper

Method

1. In a bowl, mix flour and 1/2 tsp salt. Add 75 ml oil, then 100 ml warm water, stirring with your hand. Dough should come together and feel soft, not sticky.
2. Knead the dough on a counter for 3 min until smooth. Rest, covered, for 20 min.
3. Meanwhile, dice onion, carrot, and pepper small. Heat 1 tbsp oil in a pan, add onion and carrot. Stir over medium heat 5 min until soft and translucent.
4. Add red pepper and cook another 5 min until softened. Stir in tomato paste, cumin, smoked paprika, and cook 2 min until fragrant.
5. Mix in cooked lentils, season with salt and pepper, and heat through. The mix should be thick, not wet. Cool 10 min.
6. Divide the dough into 10 balls. Roll each to a circle about 3 mm thick. It should not stick to the counter.
7. Spoon filling onto each round, fold over, and pinch the edge to seal tight. The edges should press flat, no gaps.
8. Put empanadas on a baking tray. Brush tops with a little oil. Bake at 200°C for 25 min, until golden and the bottoms are crisp.

Let the filling cool before stuffing, or the pastry will split and leak.