Baked empanadas with pumpkin and chard. Garland of bread with cotechino

The baked empanadas with pumpkin and chard they are small delicious bundles, filled with vegetables And bechamel. A vegetarian recipe, easy and rather quick, to prepare like starter or for a aperitif tantalizing.

Ingrediants

    For pasta

  • 250 g of flour 00
  • 20 g of extra virgin olive oil
  • 120 g of warm water
  • 1 teaspoon of fine salt
  • For the stuffing

  • 100 g of pumpkin pulp already cleaned
  • 80 g of chard
  • 200 ml of thick béchamel
  • extra virgin olive oil
  • 1 clove of garlic
  • 1 egg
  • salt
  • chili powder (optional)

How to prepare: Baked empanadas with pumpkin and chard

The baked empanadas with pumpkin and chard are delicious savory dumplings, which will delight thestarter or the time ofaperitif.

There recipe to prepare these tantalizing crescents is easy And rapid, the casing is simple Crazy pasta, made with flour, water and salt, which is kneaded and spreads easily after half an hour of rest.

The filling, soft and delicious, gives a sweet and delicate base flavor, however enlivened by the presence of chilli. As always, we recommend that you prepare the bechamel, following the basic recipe and keeping it rather thick.

We chose a totally vegetarian filling, however, if you want to try a recipe more similar to that of the original crescents Argentine, and South American in general, try our Empanadas with beef, onions And quail eggs.

If you have a sweet tooth salty snacks And finger food or you want to set up a rich buffet for an aperitif, take a look at our appetizer recipes, all inviting.

OTHER TASTY RECIPES: Fagottini with mushrooms, cooked ham and fontina cheese, Puff pastry with mushrooms, Fagottini with phyllo pear and gorgonzola

Easy execution Preparation time 30 min Cooking time 30 min Standing time 30 min Servings 4

How to prepare: Baked empanadas with pumpkin and chard

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 1

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 1

To make the dough of baked empanadas with pumpkin and beets, start by working the flour with oil, water and salt in a bowl. Knead well until you have obtained a soft and homogeneous mixture. Form the dough into a ball and cover it with plastic wrap. Let it rest at room temperature for 30 minutes.

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 2

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 2

Meanwhile, prepare the filling. Cut the pumpkin into rather small cubes. In a non-stick pan heat the oil with the garlic clove, add the pumpkin and cook over high heat. After 10 minutes add the beets cut into strips and cook until tender. Season with salt and add 1/2 teaspoon of ground red pepper. When the vegetables are cooked, add the béchamel and let it cool.

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 3

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 3

Roll out the dough into a thin sheet and, with a pastry cutter with a diameter of 12 cm, make some discs.
Stuff each circle of dough with a teaspoon of filling, fold it in half to obtain a crescent and seal the edge with the help of a fork. Transfer the empanadas to a baking sheet lined with parchment paper and brush with the beaten egg.

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 4

Preparation Baked Empanadas with Pumpkin and Swiss Chard - Step 4

Bake the empanadas in the oven at 170 degrees for about 15 minutes or until the surface is golden. Remove from the oven and serve the baked empanadas with pumpkin and chard while still warm.

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