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:

  1. Combine spring onions, olives, capsicum, eggplant, parsley and spices in a bowl with oil.
  2. Cut each haloumi half into 10 slices.
  3. 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.
  4. Bake at 190°C for 18-20 minutes or until golden and serve immediately.
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