Beetroot, Fetta And Sweet Potato Empanadas With Chimichurri
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Serves6
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Prep20 minutes
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Cook1 hour
Ingredient
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1 bunch (280g) baby beetroots, trimmed
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1 (540g) orange sweet potato, peeled, roughly chopped
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1 tablespoon honey
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150g reduced-fat fetta, crumbled
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¼ cup chopped walnuts, lightly toasted
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3 sheets frozen reduced-fat shortcrust pastry, partially thawed
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1 egg, lightly beaten
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Baby spinach leaves, to serve
Chimichurri
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2 cups fresh flat-leaf parsley leaves
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1 cup fresh oregano leaves
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2 garlic cloves
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1 eschalot, peeled
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1 tablespoon red wine vinegar
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½ cup extra virgin olive oil
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Wash
beetroot. Pat dry. Wrap each beetroot in foil. Place in a roasting pan. Roast
for 35 minutes or until tender. Set aside for 10 minutes or until cool enough
to handle. Remove and discard foil. Wearing kitchen gloves, peel each beetroot and
roughly chop.
2. Meanwhile, place
sweet potato in a saucepan. Cover with cold water. Bring to the boil over high
heat. Reduce heat to medium. Simmer for 10 minutes or until tender. Drain well.
Add honey to sweet potato. Mash until almost smooth.
3. Meanwhile, make
ChimichurriPlace parsley, oregano, garlic, eschalot and vinegar in a food
processor. Process until finely chopped and a paste forms. Scrape down sides.
With the motor running, add oil in a thin, steady stream. Process until almost
smooth and combined. Season with salt and pepper.
4. Place beetroot,
sweet potato, fetta, walnuts and 1 tablespoon chimichurri in a large bowl.
Gently stir to combine. Cut each pastry sheet evenly into quarters. Place 1
pastry piece on a flat surface. Spoon ¼ cup beetroot mixture onto 1 half.
Lightly brush edges with egg. Fold pastry over to enclose filling and form a
triangle. Press edges together to seal. Using your fingers, crimp and fold to
create a wavy edge. Place on 1 prepared baking tray. Repeat with remaining
pastry pieces, beetroot mixture and egg. Brush tops with egg.
5. Bake for 20 to
25 minutes or until golden. Serve with spinach leaves and remaining
chimichurri.
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Nutrition: (per serve) 3043kJ; 43.1g fat; 12.4g sat fat; 16.2g
protein; 65.9g carbs; 7.5g fibre; 64mg chol; 992mg sodium.
Beetroot, Fetta
And Sweet Potato Empanadas With Chimichurri
