10/03/2023 
Latin American Baked Turn-over
Recipe from the Around the World in 20 Plates Resource.
CategoryEveryday, Harmony Day, Healthy Party Food, Hot Meals, Snacks, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY
Ingredients
Empanada dough
1 egg
⅓ cup water
⅓ cup plus 1 tbsp. olive oil
1 tbsp white vinegar
2 ½ cups plain wholemeal flour
Filling
1 tbsp olive oil
½ tsp cumin, ground
1 tsp sweet paprika
1 clove garlic, minced
150 g extra firm tofu, chopped finely
¼ cup kalamata olives, pitted, chopped
½ cup canned corn, drained
1 small zucchini, chopped finely
1 tbsp vegetable stock powder
Method
1
In a small bowl whisk the egg, water, oil and vinegar.
2
Place the flour in a large bowl and make a well in the centre for the egg mixture. Fold through slowly then knead until a smooth dough forms. Wrap the dough and refrigerate for about 1 hour or until firm.
3
Heat the oil in a large pan. Add the spices and garlic and stir until
fragrant. Add the tofu, olives, corn, zucchini and vegetable stock, and
stir for 5 minutes.
4
Preheat the oven to 200°C.
5
On a generously floured work surface, roll out the dough to about 3mm thick. With a 12cm circle biscuit cutter, stamp out 12 (or more if you can!). Brush the excess flour off the wrappers.
6
Working with 1 wrapper at a time and keeping the rest covered with plastic wrapper, form the empanadas: Spoon 1 tablespoon of the filling on one side of the dough circle. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover while you form the remaining empanadas.
7
Line baking paper on baking tray and spray with some olive oil spray.
Place the empanadas on the tray and bake for 20 minutes or until
golden brown.
8
Serve warm. Why not try our corn and capsicum salsa and corn elote
recipes to serve these empanadas with.
Tip
If you don’t have a biscuit cutter, roll the dough into a log(s) and cut up into 12 pieces, then roll the pieces out into larger circles before stuffing.
Ingredients
Empanada dough
1 egg
⅓ cup water
⅓ cup plus 1 tbsp. olive oil
1 tbsp white vinegar
2 ½ cups plain wholemeal flour
Filling
1 tbsp olive oil
½ tsp cumin, ground
1 tsp sweet paprika
1 clove garlic, minced
150 g extra firm tofu, chopped finely
¼ cup kalamata olives, pitted, chopped
½ cup canned corn, drained
1 small zucchini, chopped finely
1 tbsp vegetable stock powder
Directions
1
In a small bowl whisk the egg, water, oil and vinegar.
2
Place the flour in a large bowl and make a well in the centre for the egg mixture. Fold through slowly then knead until a smooth dough forms. Wrap the dough and refrigerate for about 1 hour or until firm.
3
Heat the oil in a large pan. Add the spices and garlic and stir until
fragrant. Add the tofu, olives, corn, zucchini and vegetable stock, and
stir for 5 minutes.
4
Preheat the oven to 200°C.
5
On a generously floured work surface, roll out the dough to about 3mm thick. With a 12cm circle biscuit cutter, stamp out 12 (or more if you can!). Brush the excess flour off the wrappers.
6
Working with 1 wrapper at a time and keeping the rest covered with plastic wrapper, form the empanadas: Spoon 1 tablespoon of the filling on one side of the dough circle. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover while you form the remaining empanadas.
7
Line baking paper on baking tray and spray with some olive oil spray.
Place the empanadas on the tray and bake for 20 minutes or until
golden brown.
8
Serve warm. Why not try our corn and capsicum salsa and corn elote
recipes to serve these empanadas with.
Tofu, Olive and Corn Empanadas
