Ingredients
Dough
2 cups whole wheat flour
1/2 cup olive oil
1/2 cup cold water
1 pinch sea salt
Filling
1 cup grated zucchini
1/2 cup chopped green onion
1/2 cup shredded Minas cheese
1/4 cup crumbled gorgonzola
Fresh oregano, thyme, black pepper, and parsley to taste
Accessories
26 mini empanada cups with 6 cm diameter greased with olive oil
Ingredients
Dough
2 cups whole wheat flour
1/2 cup olive oil
1/2 cup cold water
1 pinch sea salt
Filling
1 cup grated zucchini
1/2 cup chopped green onion
1/2 cup shredded Minas cheese
1/4 cup crumbled gorgonzola
Fresh oregano, thyme, black pepper, and parsley to taste
Accessories
26 mini empanada cups with 6 cm diameter greased with olive oil
Dough
1
In a bowl, mix together the flour and olive oil using your fingertips to form a dough
Add the water and salt, mixing until a ball forms
2
Let the dough rest for 10 minutes, then shape into small balls
Fill the empanada cups with these dough balls, spreading them evenly
Trim the excess edges with a knife and reserve
Filling
Preheat the oven to high heat
In a bowl, gently mix together all the filling ingredients
Place 1/2 cup of filling in each empanada cup and bake for 20 minutes or until the fritters are golden brown on the bottom
Serve immediately.
