Empanadas with Collioure anchovies, peppers and tomatoes

As an aperitif and to start the meal with a touch of sunshine, these Argentinian mini turnovers stuffed with Collioure anchovies, candied peppers and tomatoes will fall perfectly.


For 4 people

1 roll of shortcrust pastry

12 Collioure anchovies

2 candied peppers in oil (red and yellow)

100 g crushed tomatoes

2 sprigs of basil

1 egg white

Freshly ground pepper

Preparation: 10 minutes

Cooking: 12 mins


Step 1

Preheat the oven to 180 ° C. Using an inverted glass, cut out 12 circles of shortcrust pastry. Store them on a baking sheet lined with baking paper. In a bowl, mix together the anchovies and finely chopped peppers, crushed tomatoes and pepper. Add the chopped basil.

2nd step

Place a spoonful of this filling on each disc of dough. Fold them back to form the half-moon slippers. Pinch the edges with a fork. Using a pastry brush, coat each turnout with egg white.

Stage 3

Bake for 12 min. Serve warm or at room temperature.

By Lucie Dauchy

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