Recipes in the world of Flavilo

Black olive empanada with tomato filling

Black Olive Empanadas

Black olive empanadas bring the flavors of the Mediterranean to you in a practical, savory pastry. The rich, slightly salty aroma of olives goes perfectly with the sweetness of tomatoes and fresh herbs. The recipe is especially popular as a vegetarian option, as it is both filling and light. An important technical step is to ensure that the tomato is not too juicy - if necessary, squeeze it slightly after cutting it so that it does not soak the filling. Chop the olives roughly so that their texture is also noticeable when you bite into them. As the empanadas bake, the kitchen is filled with the aroma of roasted onions and olives. This recipe is excellent for picnics, snacks or even as a cold appetizer - bringing a Mediterranean feeling to the table.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1740 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 100 g Black olives (pitted)
⭕ 1 Red onion
⭕ 1 cloves Garlic
⭕ 1 Tomato
⭕ 1 tsp Parsley
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or lard, and gradually pour in the water. Knead until you have a smooth, elastic dough. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

    2

    Slice or roughly chop the black olives. Finely chop the tomato, onion, and garlic. Finely chop the parsley.

    3

    Heat the olive oil in a skillet. Sauté the red onion for 2-3 minutes, then add the garlic and tomato. Cook for 3-4 minutes, until slightly thickened.

    4

    Add the sliced olives, black pepper, and parsley. Cook for another 1-2 minutes, then let it cool to lukewarm. This will be the filling.

    5

    Roll out the rested dough to about 3 mm thick, and cut out circles of 10-12 cm in diameter. Place 1 tablespoon of filling in the center of each circle.

    6

    Fold the circles in half, press the edges with a fork or fold them over by hand. Make sure there are no open areas, otherwise the filling will leak out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little oil or water for a better color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until golden brown. The dough should be crispy, and the filling should be well-set.

    9

    Let them rest for 5 minutes, then serve warm or lukewarm. They are great with a fresh green salad or on their own.