Peruvian Vegetable Empanadas

Ingredients

Instructions

1. 1

   Hard-boil 2 eggs for 9 minutes, cool, peel, and chop roughly.

2. 2

   Finely dice the onions and garlic, and cut the mushrooms into small pieces.

3. 3

   Sauté onions and garlic in a pan, add the mushrooms and fry over medium heat for 8 minutes.

4. 4

   Season the filling with cumin, paprika, salt, and pepper. Fold in the chopped eggs and halved olives.

5. 5

   Place a heaped tablespoon of the mixture onto a pastry disc, moisten the edges with water, fold closed and seal (press with a fork for decoration).

6. 6

   Whisk the remaining raw egg and brush over the empanadas for a beautiful shine.

7. 7

   Bake the empanadas at 200°C for 15-20 minutes in the oven until golden brown.

8. 8

   Lightly dust the finished empanadas with powdered sugar before serving.