Ingredients

For the pastry
325g plain flour
150g butter
½ tsp salt

For the filling
1 onion, peeled & quartered
1 celery stick
1 carrot, peeled & trimmed
¼ savoy cabbage
2 tbsp olive oil
½ tsp paprika
50g goat’s cheese, crumbled
Salt & pepper, to taste
Vegetable oil, for frying 
 

Method

Begin by preparing the pastry. Add the ingredients to the bowl of your Multipro Compact & pulse together until they resemble the texture of breadcrumbs. Run the machine at a medium speed, & pour a few tablespoons of cold water down the funnel, until the pastry comes together into a ball. Remove the pastry & knead briefly on a floured surface. Wrap in clingfilm & chill in the fridge for 30 minutes.

Whilst the pastry is chilling, prepare the filling. Fit the thin slicing plate to your Multipro Compact, & slice all the vegetables. Heat the olive oil in a large frying pan over a medium heat, & add all the vegetables. Give them a good stir, then turn the heat down, cover with a lid, & cook for 10 minutes, stirring occasionally.

Remove the pan from the heat & stir in the paprika & cheese, & seasoning, to taste. 
Remove the pastry from the fridge & roll out to around 4mm thick. Using a 10cm round cutter, cut out 12 circles of pastry. Place a tablespoon of filling into the middle of each round, then fold the pastry over into a half moon, & seal the edges by pressing down with the prongs of a fork.

Heat the vegetable oil in a deep pan, to 190C. Fry the empanadas in batches, turning once, for 3-5 minutes, until golden & cooked through. Drain onto kitchen paper & serve warm.
 

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