Ingredients for the dough (for 10 pieces):
- 150 g of Ruggeri organic einkorn wheat flour
- 75 ml of warm water
- 12 ml of extra virgin olive oil DOP
- 3 gr of salt
Ingredients for the filling:
- 248 g boiled potatoes (weighed raw)
- half a large carrot
- 1 tablespoon peas
- chili
- half a leek
- salt
- extra virgin olive oil DOP
Ingredients for BBQ sauce:
- 125 g of tomato puree
- 6 g of ketchup
- 1 shallot
- 1 small clove of garlic
- 30 ml of apple cider vinegar (or white wine vinegar)
- 25 g of sugar
- 25 g of mustard
- ground chili pepper
- 20 ml extra virgin olive oil
- salt
- pepper
- smoked paprika
- seed oil for cooking
First prepare the filling which will need to cool. Boil the potatoes in the meantime in a pan pour a drop of oil and cook the leek cut into slices, the carrot cut into julienne strips and the peas without letting them soften too much. In a bowl mash the potatoes with the potato masher, then salt, add a little chilli and the rest of the vegetables, mix and let cool. In the meantime prepare the dough which will then need to rest, in a bowl pour all the ingredients and knead them first with a fork, then turn the dough out onto the pastry board and work it with your hands until you get a nice smooth dough, form a ball and let it rest for 30 minutes. In the meantime you can prepare the sauce. In a saucepan, fry, on low heat, the oil together with the garlic and finely chopped shallot, then pour in the vinegar and let it evaporate. Combine the tomato puree and ketchup, stir to combine well, add the mustard, chili pepper, sugar and continue cooking over low heat for about 10 minutes. Season the sauce with salt, pepper and paprika. Let it cool and if you want you can puree it with the blender in case you have large pieces of garlic or shallots left. Roll out the dough not too thin or too thick and cut our empanadas, cut the dough with an 8 cm diameter pastry cutter and then I used these cutters. Then cut the ravioli put them inside the mold fill them with the filling, close by pressing a little and continue like this until the dough is finished. In a pan heat a little seed oil (I didn't fry them in deep oil, so I put half a finger) and cook the empanadas well to make them nicely colored on each side. Place on absorbent paper and serve with the BBQ sauce. They are delicious both hot and cold. The sauce was served on an EcoBioShopping plate
