Empanadas with Eggplant and Feta Cheese Filling
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Stand mixer
- Cookie cutter
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Fork
- Grater
- Aluminum foil
- Zip-top bag
- Measuring cup
- Measuring spoon
- Baking sheet
Ingredients
- 1 pound (1/2 kilogram) flour
- 3 tablespoons Gefen Yeast
- 1/2 packet dough enhancer (optional)
- 1 and 1/2 teaspoons salt
- 2 and 1/2 tablespoons sugar
- 3 tablespoons oil
- 1 and 1/4 cups water
- 2 medium eggplants
- lemon juice
- 8 ounces (250 grams) feta cheese
- 1 teaspoon Gefen Olive Oil
- a little salt and black pepper
- 1 beaten egg, for glazing
- sesame seeds and black cumin seeds, for garnish
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