Curry Masala Empanadas
Golden pastry filled with vegetables, beans and warm spices — served with a classic Provençal ratatouille.
These empanadas bring together two culinary worlds: the comforting tradition of a filled pastry and the warm, aromatic flavours of curry, garam masala, ginger and chilli.
Inside the crisp golden pastry is a generous vegetarian filling of sweet potato, red pepper, tomatoes, kidney beans and edamame, finished with fresh coriander and a touch of mango chutney.
I like to serve them with a classic ratatouille — colourful, rustic and full of Mediterranean flavour. Together they make a generous dish for sharing around the table.
Ingredients
Curry Masala Filling
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, crushed
- 1 spring onion, finely sliced
- 1 medium sweet potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1 red pepper, diced
- 200 g fresh tomatoes, chopped
- 200 g kidney beans, cooked or canned and drained
- 100 g edamame beans
- A small piece of fresh ginger, grated
- ½ red chilli, finely chopped
- 2 tbsp mild curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tbsp mango chutney
- Sea salt and freshly ground black pepper
- 1 handful fresh coriander, finely chopped
Pastry
- 500 g plain flour
- 2 tsp baking powder
- 1 tsp sea salt
- 150 g cold unsalted butter
- 2–4 tbsp iced water, as needed
- 1 egg, beaten, for brushing
Method
Prepare the filling
Cut the vegetables into small, even pieces. Heat the olive oil in a large pan and gently fry the garlic and onions until softened.
Add the sweet potato, carrot, red pepper, tomatoes, kidney beans, edamame, ginger and chilli. Stir in the curry powder, garam masala, cumin and mango chutney.
Cook over medium heat for about 5 minutes, then season with salt and pepper. Continue cooking gently for another 8–10 minutes, until the vegetables are tender and almost all the liquid has evaporated. Stir through the fresh coriander and leave the filling to cool completely.
A short glimpse into the preparation of the Curry Masala Empanadas.
Make the pastry
Mix the flour, baking powder and sea salt in a large bowl. Cut the cold butter into small pieces and work it into the flour, either by hand or in a food processor.
Add just enough iced water to bring the dough together. The dough should be smooth but not wet. Wrap and refrigerate for 1 hour.
Shape the empanadas
Preheat the oven to 190°C.
Divide the dough into approximately 15 equal pieces and shape each piece into a ball. On a lightly floured work surface, roll the dough to approximately 3 mm thick.
Cut out rounds approximately 14 cm in diameter using a pastry cutter, bowl or glass as a guide.
Fill & bake
Spoon about 2 tablespoons of the cooled filling into the centre of each pastry round. Lightly brush the edges with water, then fold the pastry over the filling to form a half-moon.
Press the edges firmly together and seal with a fork. Arrange the empanadas on a baking tray lined with baking paper.
Brush with beaten egg and bake for 25–30 minutes, until beautifully golden and crisp.
Classic Ratatouille
I served these empanadas with a classic Provençal ratatouille — a rustic combination of aubergine, courgette, peppers and tomatoes, slowly cooked with garlic and Mediterranean herbs.
- 250 g courgette
- 1 small aubergine
- 400 g tomatoes
- 2 small onions
- 1 red pepper
- 1 yellow pepper
- 1–2 garlic cloves
- Fresh basil
- Fresh thyme
- Fresh oregano
- 1–2 sprigs rosemary
- 3–4 tbsp olive oil
- 2 tbsp tomato paste
- A splash of red wine
- 100–150 ml vegetable stock
- Sea salt and black pepper
Sauté the onions and peppers in olive oil for 4–5 minutes. Add the garlic, remaining vegetables, tomato paste and chopped herbs and cook briefly. Deglaze with a splash of red wine, then gradually add the vegetable stock as needed.
Season with salt and pepper and simmer gently for approximately 15 minutes, keeping the vegetables tender but still full of texture.
A dedicated Classic Ratatouille recipe will soon join the Taste Journal.
