Black Bean Stew
Vegetarian Chilean Empanadas in Phyllo Dough
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
3 Servings
|
Ingredients
For the filling:
- 2 tbsp olive oil
- salt to taste
- ½ large onion diced
- 3.5 oz white mushrooms finely diced, 100 g
- 3.5 oz shitake mushrooms finely diced, 100 g
- 1 heaping tsp cumin
- ½ tsp paprika
- 10 pitted olives cut lengthwise into four
- 1 hard-boiled egg diced
- 1 tsp olive oil
For the empanadas:
- 3 sheets phyllo dough
- 3 oz olive oil 100 ml
Ingredients
For the filling:
For the empanadas:
|
Instructions
- To the Instant Pot® inner pot, add
1 tbsp oil, salt, and onion. Press Saute and set cook time to 7 Minutes. Once done, add mushrooms and seasonings. Press Saute and set cook time to 10 Minutes. - In a bowl, add the sautéed ingredients together with the olives and chopped egg. Dress with
1 tsp olive oil. Stir and check for seasoning. - Spread a sheet of phyllo dough on a large cutting board. Using a pastry brush, brush the entire sheet of dough with olive oil.
- Put a large spoonful of the filling in the bottom center, leaving about 2” (5 cm) of dough on all the edges so that it can be folded over later.
- First fold the bottom part in, and then both side edges in as well. There will be a small packet of dough at the bottom; fold it with both hands to the right and then to the left, forming a triangle, until no more dough is left. Trim the excess dough with a knife. Repeat with each piece of dough. Approximately 7 small empanadas can be made with this filling.
- On the Instant Vortex control panel, press Bake, set time to 6 Minutes and temperature to 375°F (200°C). Press Start.
- Once Add Food appears on the display, add the empanadas. Close the tray and let cook. Once done, remove and serve.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!