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Eggplant Empanada

These sweet and savory hand pies are perfect for picnics.
Course: lunch, Snack
Cuisine: Spanish, vegetarian
Servings: 4 servings
Author: LydiaF

Ingredients

  • 1 medium eggplant about a pound, trimmed and cut into small pieces
  • 1 medium onion diced small
  • about 1/3 cup olive oil
  • 1/4 cup pine nuts toasted
  • 1/2 cup raisins soaked in warm water until plump
  • 2 - 3 tablespoons tomato paste + a little water to loosen it up or 1/4 cup tomato sauce
  • 2 - 3 teaspoons smoky paprika or to taste
  • 1 - 2 teaspoons cumin or to taste
  • salt and pepper to taste
  • 1 package frozen croissant or puff pastry dough
  • 1 egg beaten with a teaspoon of water for egg wash

Instructions

  • Add enough warm water to just cover the raisins in a small cup and allow to soak for about a half an hour.
  • Meanwhile prepare the onion and eggplant.
  • Saute the onions in some olive oil over medium high heat until they begin to take on some color. Stir in the eggplant and add more oil as needed. Cook until the eggplant is soft but still has it's shape, about 10 to 15 minutes.
  • Next, toast the pine nut in a dry skillet, being careful not to burn them.
  • When the eggplant is tender, push the vegetables to the sides of the skillet and add the tomato paste, paprika and cumin. Stir them together to combine and add a little water to loosen it up a bit. Gently bring the vegetables in from the sides of the pan to coat with the seasoning.
  • Add the raisins and pine nuts. Taste and adjust the seasonings.
  • Remove from the heat and allow to cool.
  • While the eggplant is cooling, prepare the croissant dough for baking and preheat the oven as directed on the package.
  • Prep a baking tray with parchment and lay the bottom crust in place.
  • Add the filling in the middle of the crust, keeping in mind you need to keep the edges clear to seal the dough and the top crust needs to stretch over the filling. You may not need all the filling you have prepared.
  • Cover with the top crust and seal the edges. Brush the pastry with an egg wash and bake for the time indicated on the package.
  • Cut into slices and serve the empanada hot or room temperature.

Notes

In Spain, they sell dough especially for empanadas. They often have lard in them. Check the labels if you want to make a vegan or vegetarian empanada.