Empanadas with Vegetable Filling

Ingredients

• 250 g flour
• Salt
• 2 egg yolks
• 2 tbsp milk
• 10 g baker's yeast
• 1 pinch sugar
• 200 g butter
• 2 onions
• 3 Garlic cloves
• 1 bell pepper
• 1 Zucchini
• 3 tomatoes
• 3 tbsp olive oil
• 0.5 tsp thyme leaves
• Salt
• 100 g Spanish sheep cheese (hard)
• Pepper
• 2 egg yolks

Instructions

1. 1.

   Crush the yeast and mix with milk and sugar. Knead flour, egg yolk, butter (in small cubes), and yeast mixture into a smooth dough. Wrap in foil and refrigerate overnight. Peel and finely chop onions and garlic. Wash, halve, deseed bell pepper and wash zucchini. Dice bell pepper and zucchini into very small cubes.

2. 2.

   Blanch the tomatoes, peel, halve, deseed, and dice them as well. Heat oil in a pan and sauté onion and garlic until translucent. Add remaining vegetables except tomatoes, season with thyme, and stir-fry over high heat. Add tomatoes, salt, and simmer for a few minutes until thickened.

3. 3.

   Preheat oven to 200°C. Pour vegetable mixture into a bowl, add cheese and an egg yolk, mix well. Season heavily with salt and pepper. Roll out the chilled dough to about 3 mm thickness and cut into desired shapes. Place filling in the center, press edges firmly closed. Brush with remaining beaten egg yolk and bake for about 15 minutes until golden brown.