Moroccan cuisine

Medium

Veggie Tagine Empanadas

Name: Veggie Tagine Empanadas
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 pack Puff pastry; 1 large Egg wash; Filling; 1 tbsp. Olive oil; 2 ea. Garlic, diced; 1/2 cup Onion, diced; 1/4 cup Celery, diced; 1/4 cup Carrot, diced; 1/2 tsp. Harissa; 1 tsp. Corriander powder; 1 tsp. Ginger powder; 1/2 tsp. Tumeric; 1/2 tsp. Cinamon powder; 1/2 tsp. Cumin; 1½ tbsp. Flour; 1 large Sweet potato; 1 large Tomato, chopped; 3 cup Veggiee broth; 1 tsp. Salt; 1/2 ea. Cauliflower, small florettes; 1 cup Chickpeas, cooked; 1/4 cup Apricots, thin slice; 1 cup Arugula; 1 tbsp. Cilantro, minced; 1 ea. Lemon, juiced; 2 tsp. Butter; Eggplant; 2 cup Hot oil; 1 cup Eggplant

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A pot pie dish made with a puff pastry cup and the lid is so novel. When you tuck into the thoroughly loaded, fresh, and vibrant vegetable tagine you are hit with the warm spices and sweetness from the apricots and left with a delightful salty and tangy zing. The flakiness from the layers of pastry unfolds in your mouth in such a way that makes this dish a very agreeable union.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

1 pack Puff pastry
1 large Egg wash
Filling
1 tbsp. Olive oil
2 ea. Garlic, diced
1/2 cup Onion, diced
1/4 cup Celery, diced
1/4 cup Carrot, diced
1/2 tsp. Harissa
1 tsp. Corriander powder
1 tsp. Ginger powder
1/2 tsp. Tumeric
1/2 tsp. Cinamon powder
1/2 tsp. Cumin
1½ tbsp. Flour
1 large Sweet potato
1 large Tomato, chopped
3 cup Veggiee broth
1 tsp. Salt
1/2 ea. Cauliflower, small florettes
1 cup Chickpeas, cooked
1/4 cup Apricots, thin slice
1 cup Arugula
1 tbsp. Cilantro, minced
1 ea. Lemon, juiced
2 tsp. Butter
Eggplant
2 cup Hot oil
1 cup Eggplant

Directions:

Step 1

Roll out one sheet of puff pastry on a lightly floured surface. With a four-inch ring mold, cut out circles, dock with a fork, and place on a lined sheet pan with 1inch space in between. Roll out another puff pastry (depending on size) and cut out more circles with the same ring mold. With a 3inch ring mold, cut out donut holes in the center of the same puff pastry circles.

Step 2

Brush the egg wash on the docked puff pastry. Place the donut-shaped puff pastry on top of each docked puff pastry. Brush the top of the donut-shaped puff pastry with the egg wash. Bake in a 400°F/200°C oven until golden brown (about 15 min).

Step 3

In a large pot, sweat the garlic, carrots, celery, and onions until translucent.

Step 4

Add the harissa, coriander, ginger, turmeric, cinnamon, cumin, and flour and cook for about 3 minutes on low.

Step 5

Add the sweet potatoes, diced tomatoes, veggie broth, salt, and cook until the sweet potatoes ate halfway cooked.

Step 6

In a med pot, fry the eggplant until browned. Strain and let drain.

Step 7

Once the sweet potatoes are more than halfway cooked, add the cauliflower and chickpeas.

Step 8

Once the cauliflour is cooked through, take off the heat and add the cilantro, arugala, lemon juice, and butter. mix lightly untill arugala is just wilted.

Step 9

Enjoy!