Buon appetito!
Empanada with spicy dip
Mom's health tips
made by Katrijn Debruyne
Ingredients
4 persons
- 1 jar ELVEA Arrabbiata pasta sauce
- 3 tablespoons ELVEA Doppio Concentrato
- Small rounds of pizza dough or 2 large rolls and a round cookie cutter
- 1 small jar of canned corn
- 1 carrot
- 0.5 price
- 1 can of kidney beans
- pepper
- salt
Preparation
-
1
Clean and chop the vegetables into small pieces, and briefly sauté them in a little fat. Add the tomato concentrate and season to taste. Let it simmer gently for a while longer.
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2
Place a round of pizza dough on your work surface and top half of the round with a few vegetables, leaving a 1 cm border. Then fold the slices over and press the edges with a fork. Place on a baking sheet lined with parchment paper. Continue this until you have reached the desired number of appetizers.
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3
Bake the empanadas in a preheated oven at 160°C for 15 minutes. Serve warm with Elvea's delicious spicy arrabbiata pasta sauce. A dip has never been so easy.
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4
Enjoy this delicious appetizer, rich in vegetables and pure in its ingredients and flavor.
