I’m not actually sure where this idea came from but it had been swimming around in my head for a little while so I decided it had to be created.
What we have here are some super delicious little baked ‘sort of’ pies/empanadas. When I posted a picture of them on Instagram I received lots of helpful comments trying to give them a name. But the jury is still out so in the interests of time I’m going to call them empanadas – delicious parcels of spiced veg in a crunchy case. So good!
For my first empanada filing I cooked a deliciously spiced spinach mix, reminiscent of middle eastern flavours with fragrant sumac and allspice. It’s incredibly simple but the texture works really well with the crunchy empanada case.
For my second filling I’ve gone for a classic Indian cauliflower and pea combination. Made without too much liquid so that it doesn’t ooze out of its case. I used some leftover roast cauliflower which was delicious but you could quickly stir fry some with the onions.
In terms of fillings you could be super creative! I think any leftover curry or chilli would be amazing, or roast veg with tahini sauce, or Bombay potatoes – mmm.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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