Crispy-Fried SPANISH EMPANADAS With VEGETABLE PISTO

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers can provide a similar briny flavor, while pickles are often cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can add protein but changes the texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

Heat a saucepan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add half of a chopped onion and three sliced garlic cloves; sauté for 3 minutes until translucent.

Add half of a red bell pepper, half of a green bell pepper, and half of a zucchini; cook for 5 minutes until tender.

Add 1 drained 15-ounce can of diced tomatoes, season with sea salt, black pepper, and a kiss of white sugar; mix and simmer on low heat.

In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of fine sea salt; mix well.

Add 2 tablespoons of extra virgin olive oil and 2/3 cup of cold water; mix to form a dough.

Knead the dough in the bowl for 1-2 minutes, then shape into a ball and cut into 8 pieces.

Roll each piece into a circle about 6 inches in diameter and 1/8 inch thick.

Place a spoonful of vegetable pisto on one half of each circle; fold over and seal the edges by pinching and using a fork.

Heat 1/3 cup of extra virgin olive oil in a small frying pan over medium heat for 4 minutes.

Fry each empanada in batches for 60-75 seconds on each side; remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens