There is always food left over after a meal in our house: between the unpredictable appetites (and palates) of our Girls and the unpredictable hours (and palate) of the DH, a significant portion of our food gets fed to the dog or the compost bin. And the portion that doesn’t needs to be ‘re-modelled’ to suit the delicate palates of my beloved family. Generally speaking, there are three simple rules when it comes to leftovers in our house:
- Put it in a pie dish and smear with mash.
- Mix it with pasta.
- Cover it in pastry.
which is why I bring you the (almost) meatless ‘Empanadas’ I made for DH last week. He ate all the meat from a casserole leaving me with a pot filled with vegetables.
So, I siphoned off the vegetables- a mixture of onions, carrots and beetroot- and mashed them with a fork.
Then I sauteed a sliced leek in butter until soft and golden and mixed it with the mashed vegetables.
Finally I took a sheet of ready-rolled shortcrust pastry and cut it into six squares.
I spooned some of the mixed vegetables onto one half of the pastry, rubbed the edges with water, and folded over the pastry to create a triangular shaped pasty. I pressed down the edges with a fork and brushed the top with beaten egg.
Once all six ’empanadas’ are ready bake in the oven for twenty minutes until golden. Serve with ketchup.
Go on! You know you want to tell me what you think!