Empanadas van auberginekaviaar en gehakt en Piment Espelette

Aubergine caviar and minced meat empanadas with Piment Espelette

Eggplant Caviar Empanadas with Minced Meat and Piment d'Espelette

This recipe is a true multicultural blend: Lebanese eggplant caviar and Piment d'Espelette from the French Basque Country, all wrapped in a South American package. We tried this recipe from Terroir du Liban for you and were pleasantly surprised! Below is the simple recipe for a result that delivers a true explosion of flavor in your mouth and is perfect for apéro, as a snack, or as part of a buffet dinner with friends.

Difficulty: Easy
Preparation and cooking time: 40 minutes
Serves 2

Ingredients:

  • 140 g eggplant caviar (Baba Ghanouj)
  • 100 g minced meat
  • 1 red onion
  • 1 clove garlic
  • 1 egg
  • 1 shortcrust pastry (Pâte Brisée)
  • 1 teaspoon olive oil
  • 1 teaspoon Espelette pepper
  • A pinch of salt and pepper

 Equipment:

  • A cookie cutter (round, about 10-12 cm)
  • A pastry brush

Preparation:

  • Preheat the oven to 180°C.
  • Finely chop the onion and garlic.
  • Add olive oil to a pan and sauté the onion and garlic for a few minutes. Then add the minced meat and cook it through.
  • Season with Espelette pepper, salt, and pepper, then mix.
  • In a bowl, combine the eggplant caviar and the minced meat filling.
  • Roll out the shortcrust pastry and cut out circles using a cookie cutter.
  • Place the filling on one half of a pastry circle, leaving the edges clear.
  • Whisk the egg in a bowl and brush the edges of the pastry circle with it, then fold the circle in half.
  • To seal the empanada dough, press the edges with a fork.
  • Brush the dough with the egg wash.
  • Bake the empanadas on a baking sheet for 15 minutes at 180°C.

Let cool and enjoy!

Bon appétit!

 

Thanks to Terroir du Liban

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