These mini empanadas were commonly served to family and friends during Shabbat morning visits as they sipped some ouzo in certain parts of Greece. They are often filled with cheese, but in Greece the more popular filling is eggplant. We made it easy using a basic store bought pie dough, but the filling is where it is at.
Ingredients
Servings 12
- Olive oil
- 1 whole eggplant cut into cubes
- Salt and pepper to taste
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 clove garlic minced
- 1 roasted red pepper finely chopped
- 1 tablespoon tomato paste
- ½ 14 ounce can tomatoes
- 8 ounces prepared pie dough
- 1 egg
- Sesame seeds
- ½ cup shredded gouda cheese
Nutritional Facts
Nutrition Facts
Eggplant Empanadas, Borekitas
Amount per Serving
Calories
172
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
25
mg
8
%
Sodium
262
mg
11
%
Potassium
254
mg
7
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
358
IU
7
%
Vitamin C
6
mg
7
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 375℉. Line a sheet pan with parchment paper.
- Prepare filling. Heat a large saute pan, coated generously with olive oil over medium heat. Add eggplant and cook, stirring occasionally for a few minutes. Add salt, pepper, and paprika and continue to cook until lightly browned. Add coriander and stir well. Add garlic, peppers, and tomato paste and continue sauteeing for 3 to 5 minutes, remove from heat and prepare dough.
- Roll out pie dough and cut out 3-4 inch circles. Place a spoonful of filling slightly off center on each disk, and fold the dough over it to form a half-moon. Pinch the edges to seal.
- Place on prepared sheet pan. Beat the egg with a spoonful of water, and brush each pie with the egg wash and sprinkle with sesame seeds. Bake in the middle of the oven for 20 minutes. Sprinkle cheese over top and bake another 5 minutes until golden and melted.
