Project Description
Antipasto & Haloumi Empanadas
- Makes 20
- Preparation time: 25 minutes
- Cooking time: 20 minutes
Empanadas can be re-heated in a warm oven for 10-15 minutes. • Add finely grated lemon rind to the antipasto mixture, if desired for a zesty alternative.
Ingredients:
- 2 spring onions, finely chopped
- 1/4 cup pitted Kalamata olives, quartered
- 1/2 cup chopped roasted capsicum
- 2/3 cup chargrilled eggplant, cut into strips
- 2 tbs chopped parsley
- 1/2 tsp smoked paprika
- pinch cayenne pepper (optional)
- 1 tbs olive oil
- 180g Lemnos Haloumi, cut in half
- 5 butter puff pastry sheets, thawed
- 1 egg, lightly beaten, for glazing
- poppy seeds or sesame seeds, for sprinkling
Method:
- Combine spring onions, olives, capsicum, eggplant, parsley and spices in a bowl with oil.
- Cut each haloumi half into 10 slices.
- Cut 4 x 11cm circles from each sheet of pastry. Spoon antipasto filling on pastry discs and top each with a slice of haloumi. Brush edges with egg and fold pastry over to form a crescent. Press and twist edges to seal in filling. Brush with remaining egg and sprinkle with seeds.
- Bake at 190°C for 18-20 minutes or until golden and serve immediately.
