Empanadas filled with tomato, broccoli & goat cheese

Ingredients for 2 servings:

• 275 g puff pastry
• 1 small can of tomatoes, chopped
• 1 small head of broccoli
• 1 small onion(s), red
• 2 cloves garlic
• 70 g goat cheese roll
• 10 ml Sriracha sauce
• Pul Beaver
• Vegeta or vegetable broth
• salt and pepper
• 1 pinch(s) paprika powder
• 1 egg yolk
• 1 tbsp olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 16 minutes

Cut the broccoli into florets and cook for 6 minutes. I use a microwave steamer for this. The broccoli needs to be cooked through. Then cut the broccoli florets into small pieces. I always cook the broccoli the day before so it’s not hot when you cut it. Peel and finely dice the onion and garlic, and sauté them in a pan with the olive oil. Add the chopped tomatoes and the Sriracha sauce, and stir in the broccoli pieces. Season with Pul Biber, Vegeta, or vegetable stock, pepper, and salt. Simmer gently over medium heat for 5 minutes, remove from the heat, and let cool slightly. Roll out the puff pastry and cut into 6 equal squares. Pile 1 tablespoon of the vegetable mixture onto the left side of each square of puff pastry. Cut 8 mm thick slices (approx. 10 g) from the goat cheese roll and place 1 slice on top of the mixture for each empanada. Now fold the squares into triangles and lightly press the edges all around with a fork to seal. Place the triangles (pockets) on a baking tray lined with baking paper. Brush the egg yolk thinly over the empanadas using a silicone brush. Dust with paprika. Bake at 220 degrees Celsius (top/bottom heat) (do not preheat) for about 16 minutes, until the empanadas are golden brown. Then remove from the oven and let rest for a few minutes until they are not quite so hot. Serve on plates. I also like them cold, for example the next day. One empanada has about 200 kcal. Good luck and enjoy!