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Cheese and vegetable turnover (empanada)
8 turnovers
Ingredients
Double the quantities for basic pizza dough (see basic pizza dough)
Olive oil
Cheese and vegetable filling
2 sliced eggplants
1 diced red bell pepper
1 diced green bell pepper
2 diced small zucchini
¾ a cup (185 grams) of prepared pesto
125 grams of cut yellow cheese
3 tablespoons of pine kernels
freshly ground black pepper
Preparation
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Filling: Put olive oil on the slices of eggplant and fry them on a medium heat pan, until they golden. Dice them and leave on the side.
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Heat up 1 tablespoon of oil in a pan and sauté the red and green bell peppers and the zucchini until soft. Add the eggplant and the pesto; season quickly, take of the fire. Let it cool.
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Mix the cheese, pine kernels and black pepper with the cooked vegetables.
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Prepare the pizza dough like the recipes explains. Divide in eight portions and form each one into a 15 cm circle. Fill with cheese and vegetables and moisten the edges to close it. Put the turnovers in a greased pan and press the sides with a fork.
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Brush with oil. Bake for 20-25 minutes or until they sponge up and golden.
Note
Oven temperature 200C
These turnovers are actually just like folded pizza dough to incase the filling, they are ideal as finger food and leftovers are practical for lunch boxes.
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