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Crispy-Fried SPANISH EMPANADAS With VEGETABLE PISTO

Cuisine Spanish
Prep Time 35 minutes
Cook Time 15 minutes
Servings 8
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE VEGETABLE PISTO

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • 1/2 onion roughly chopped
  • 1/2 red bell pepper cut into 1/2 inch squares
  • 1/2 green bell pepper cut into 1/2 inch squares
  • 1/2 zucchini cut into 1/4 inch thick half moons
  • 15 ounce can diced tomatoes
  • sea salt
  • black pepper
  • white sugar

FOR THE DOUGH

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 2/3 cup water

EXTRAS

  • 1/3 cup extra virgin olive oil
  • 1/4 cup all-purpose flour

Instructions

  1. To make the vegetable pisto, heat a sauce pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in 1/2 onion roughly chopped and 3 cloves garlic thinly sliced, mix with the olive oil, after 3 minutes add in 1/2 red & 1/2 green bell pepper cut into 1/2 inch squares and 1/2 zucchini cut into 1/4 inch thick half moons, continue to mix all the vegetables with the olive oil, after 5 minutes and all the vegetables are soft and tender, add in one 15 ounce can of diced tomatoes (drained) and season everything with sea salt, black pepper and a pinch of white sugar, mix together until well combined and lower the fire to a low-medium heat

  2. To make the dough, add in 2 cups of all-purpose flour into a large bowl, 2 teaspoons of baking powder and 1 teaspoon of sea salt, mix the dry ingredients together, then add in 2 tablespoons of extra virgin olive oil and 2/3 cups water, mix together, once you start forming a dough get in there with your hands and continue to mix together, once well combined knead the dough inside the bowl for 1 to 2 minutes, then shape into a ball

  3. Sprinkle some all-purpose flour into a cleaned flat surface, add the ball of dough on top and cut into 8 evenly sized pieces

  4. To make each empanada, flatten out a piece of dough into a circular design that is 6 inches in diameter by 1/8 of an inch thick, then add in some of the vegetable pisto (about a 1/4 cup), fold the dough over the pisto to create a half moon design and seal the outer edges together with your fingers, then pierce the outer edges again with a fork on both sides to ensure they are well sealed, continue to do this until all the empanadas are done

  5. Heat a small fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 4 minutes add in one of the empanadas, cook in batches, after 60 to 75 seconds flip the empanada to cook the other side, after another 60 to 75 seconds remove from the pan and transfer to a dish with paper towels, continue to fry your empanadas in batches until done, serve hot or at room temperature, enjoy!