Chickpea, Goat’s Curd and Eggplant Empanadas

Name: Chickpea, Goat’s Curd and Eggplant Empanadas
Yield: Makes 12
Ingredients: 2 teaspoons paprika; 5 g (⅛ oz/1 teaspoon) salt; 1 small handful coriander leaves,; 2 hard-boiled eggs, finely chopped; finely grated zest of ½ lemon; egg wash, for brushing; 50 ml (1¾ fl oz/2½ tablespoons) olive oil; 1 quantity empanada dough; 400 g (14 oz) eggplants (aubergines), cut into 5 mm (¼ inch) cubes; 120 g (4¼ oz) dried chickpeas; 300 g (10½ oz) tomatoes, cut into 5 mm (¼ inch) cubes; 150 g (5½ oz) goat’s curd; 100 g (3½ oz) brown onions, finely chopped; 2 garlic cloves, finely chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Ingredients

1 quantity empanada dough
120 g (4¼ oz) dried chickpeas

Main course

Method

Put the chickpeas in a bowl and cover with water. Set aside to soak overnight.

Roll out the empanada dough following the instructions and cut twelve circles with a 14 cm (5½