Chickpea, Goat’s Curd and Eggplant Empanadas

Preparation info

  • Difficulty

    Easy

  • Makes

    12

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Ingredients

  • 1 quantity empanada dough
  • 120 g ( oz) dried chickpeas
  • 400 g (14 oz) eggplants (aubergines), cut into 5 mm (¼ inch) cubes
  • 50 ml ( fl oz/ tablespoons) olive oil
  • 2 garlic cloves, finely chopped
  • 100 g ( oz) brown onions, finely chopped
  • 150 g ( oz) goat’s curd
  • 300 g (10½ oz) tomatoes, cut into 5 mm (¼ inch) cubes
  • 1 small handful coriander leaves,
  • finely grated zest of ½ lemon
  • 2 hard-boiled eggs, finely chopped
  • 2 teaspoons paprika
  • 5 g ( oz/1 teaspoon) salt
  • egg wash, for brushing

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 ( inch) diameter.

Drain the chickpeas and put them in a saucepan over high heat. Cover with water and bring to the boil. Reduce the heat to medium and simmer until tender. Drain. Use the back of a knife or a mortar and pestle to mash half of the chickpeas, then mix them back in with the whole chickpeas.

Put the eggplant on a tray and sprinkle with some extra salt. Set aside for about 10 minutes, then rinse well.

Heat the oil in a frying pan over medium heat and add the eggplant. Cook for 5 minutes, or until tender and crisp. Add the garlic and cook for 4 minutes, or until golden. Add the onion and cook for 5 minutes, or until softened. Remove from the heat and set aside to cool. Add the eggplant to the chickpeas with the goat’s curd, tomato, coriander, lemon zest, egg, paprika and salt and stir well to combine.

Preheat the oven to 250°C (500°F/Gas 9). Put 2–3 tablespoons of the filling into the centre of each pastry circle. Fold the pastry over and use a fork to press down around the edges to seal. Brush with the egg wash and place on a baking tray lined with baking paper.

Reduce the heat to 230°C (450°F/Gas 8) and cook the empanadas in the oven for 20 minutes, turning the tray around after 10 minutes, or until golden. Serve hot.