Pine Nut Empanadas
Pine nut empanadas are a special variation of Spanish cuisine, originating from the Mediterranean region. The history of empanadas dates back to medieval Spain, where they were prepared as practical, hand-held food for warriors. The combination of vegetable filling and pine nuts became popular in the 20th century, especially with the spread of vegetarian trends. As the zucchini and bell peppers sauté, their aroma immediately spreads warmth in the kitchen, reminding us of the fresh flavor of a summer garden. The secret to a perfect empanada lies in well-sealed pastry edges – if the filling is too moist, the pastry may become soggy, so it's important to let it cool. Tip: experiment with different vegetables such as eggplant or spinach to customize the flavor. This dish is a perfect choice for picnics, entertaining, or even a light dinner, especially when served with a delicious dipping sauce.
Ingredients for this recipe
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Preparation Steps
1
Peel and finely chop the onion and garlic. Wash the bell pepper and zucchini, then dice them into small, even cubes. Tip: Cutting the vegetables into uniform sizes ensures they cook evenly.
2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and cook for another minute, being careful not to burn it.
3
Add the diced bell pepper and zucchini to the skillet, then stir in the tomato paste. Season with salt and pepper to taste. Cook over medium heat for 10 minutes, until the vegetables are tender but still slightly crisp.
4
In a dry skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden brown. Tip: As soon as you smell their nutty aroma, remove from heat immediately to prevent burning.
5
Stir the toasted pine nuts into the vegetable mixture, then let it cool for at least 10 minutes to prevent melting the pastry when filling.
6
Preheat the oven to 400°F (200°C). Roll out the puff pastry to about 3 mm thick, and use a 10-12 cm round cutter (or a glass) to cut out pastry circles. Tip: The pastry is easier to handle if you work on a lightly floured surface.
7
Place 1 tablespoon of filling on one half of each pastry circle, then fold them in half. Press the edges firmly with a fork to seal them well. This prevents the filling from leaking out during baking.
8
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to give them a beautiful golden-brown color. Bake for 20-25 minutes, until the pastry is golden brown and crispy.
