Moroccan Empenadas

Not sure what the real name for a stuffed and backed Moroccan pastry would be.  This recipe started from the ever amazing vegan chef Robin Robertson.  Then tweaked just a little.  The taste is out of this world.  I was not sure what to expect, but I loved this!

You could make your own dough, but using pre-made puff pastry is so faster.

Ingredient in order of use:

  • Package (2 sheets) puff pastry
  • Olive Oil, 2 tablespoons
  • Small or medium onion, chopped
  • Small red bell pepper (or use orange, yellow, and green if that is what you have), chopped
  • Carrot, shredded
  • Small zucchini, chopped
  • 3-4 cloves of garlic, minced
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1 150z can of garbanzo beans (chickpeas), rinsed and drained
  • 1 14.5oz can diced tomatoes, well drained.
  • 1 tbls lemon juice

Set out pastry to thaw. I used both sheets.  Thawing takes about 30 minutes and should be done by the time the fillings are cooked.

In larger pot, heat up olive oil and then saute chopped onions for 5 minutes until soft. Toss in chopped red bell peppers, shredded carrot, chopped zucchini, and garlic.  Stir.  Add in all spices. Continue to stir and cook over medium heat for 5-10 minutes.

Add in drained tomatoes and chickpeas. Add in lemon juice.  Stir. Cook for another 5 minutes.

Remove from heat and allow to cool. Mash chickpeas (does not need to be fully mashed) with a fork or potato masher. If any liquid, drain the liquid off.  Taste and adjust if needed (as in add more salt).

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Preheat oven to 400 degrees.

Layout each pastry sheet and separate into 4 sections each for a total of 8 sections.  Roll out on a floured surface using a floured rolling pin.  You don’t want it too thin, but maybe 50% larger than it started.

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Spoon 1/8th of the filling mix into each square. Fold into a triangle.  Pinch the edges.  Place on ungreased cooking sheet.  Pierce top with a fork to create vent holes.

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Cook for about 18-20 minutes until golden brown.

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