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Roasted vegetable patty

Masses63 minutes12 people270 calories
1/52/53/54/55/5 (37 votes)
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By Mayra Fernandez Joglar

roasted-vegetables-piethermorecetas

Running out of recipe ideas for eat on the beach? Don't worry, today we are going to add this roasted vegetable patty to that list so you can eat well, wherever you are.

The good thing about this empanada is that the dough is very simple To prepare. It is soft, light and spreads very well. It has never failed me.

And to fill it we have used a farce made of roasted vegetables and homemade tomato sauce. So we have an empanada vegetarian very rich and natural.

The best of all is that with these amounts we will get roasted vegetable patty with a big size so that it spreads for the whole family.

Roasted vegetable patty

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A healthy and natural pie for the whole family

  • Mayra Fernandez Joglar
  • Recipe type: masses
  • Calories: 270
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the filling:

  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium red bell pepper
  • 1 cebolla
  • 2 cloves of garlic
  • 2 tablespoons (soup size) olive oil
  • 1 tablespoon (soup size) Provencal herbs
  • 4 tablespoons of homemade tomato sauce (see recipe here)
  • Salt and pepper

For the mass:

  • 2 eggs
  • 100 g oil
  • 100g milk
  • 100 g of white wine
  • 500 g of bread flour
  • 1 level tablespoon (brown size) salt

Preparation

  1. -For the filling:

  2. We start the recipe by preheating the oven to 200º.

  3. We clean the vegetables. Peel the onions and garlic and slice them. The zucchini and aubergine, we wash, dry, remove the ends and cut them into medium-sized portions. The pepper we wash it, we dry it, we remove the peduncle, the seeds and the inner white parts. We will also chop it into medium portions.

  4. We put all the vegetables on a wide tray, sprinkle the Provencal herbs and season to taste. We water them with 2 tablespoons of olive oil and mix well so that all the pieces are impregnated.

  5. We roast them in the medium oven height for 20-25 minutes. Remove from the oven and mix with the homemade tomato sauce. Mix well so that we have a homogeneous filling and let it cool.

  6. -For the mass:

  7. We will preheat the oven to 200º. We put all the liquids and one of the eggs in the glass. We mix during 30 seconds, speed 3.

  8. We open the glass and add the flour mixed with the salt. We mix again during 5 seconds, speed 6. Next we will knead programming 2 minutes, glass closed, spike speed.

  9. We remove the dough to a surface dusted with flour. We divide the dough into 2 portions, ensuring that one of them is larger than the other.

  10. We take the largest portion of dough, which will be the base of our pie, and with the help of a roller we stretch it well until it covers the surface of the tray that we are going to use.

  11. We pass the dough to the tray and carefully we adapt it to the surface. Sprinkle a little flour on top and cover it with the vegetables with tomato sauce that must be warm or cold. We will try to leave a wide edge without filling to be able to seal our empanada well.

  12. We stretch out the other portion of dough and carefully place it on top of the vegetables. We seal the edges well, trim the excess pasta and decorate the edges.

  13. We make a hole in the center as a chimney so that it does not swell with the heat. With the excess dough you can make some strips or leaves and decorate the surface. We beat the remaining egg and paint the entire surface of the pie.

  14. We introduce in the medium height of the oven and program 25 minutes at the same temperature that we had it. After the time has elapsed, we place the tray in the lowest part of the oven for another 5 minutes so that the base is well made.

  15. At the end of the time we remove and let it temper on a grid so that it does not sweat.

Notes

Be careful with the steam that comes out of the chimney of the empanada because it burns.

More information - Italian-style tomato sauce 


Discover other recipes of: Salads and Vegetables, Dough and Bread, Vegetarian

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  1.   Ã ngela said
    ago 8 years

    Very good! We really liked it. We are trying to greatly reduce our consumption of protein of animal origin and recipes like this are fabulous. Thank you! We will repeat for sure

    Reply to Àngela
    1.    Mayra Fernandez Joglar said
      ago 8 years

      I am very glad that you liked it !!

      Greetings.

      Reply to Mayra Fernández Joglar
  2.   DRC said
    ago 7 years

    You say that it is a vegetarian empanada and you add an egg to the dough?

    Reply to DRC
    1.    Mayra Fernandez Joglar said
      ago 6 years

      Hello DRC,

      I do not want to get too much into the subject because everyone follows their diet (and ideals) as best they can. But vegetarians are those who do not eat meat or fish. So you have to differentiate them from vegans who do not eat any food that comes from animals, that is, vegans as a rule do not eat eggs or honey.

      As the pie does not have meat or fish, it is suitable for vegetarians but not for vegans.

      Kisses!

      Reply to Mayra Fernández Joglar