Empanadas with Garlic Dip⁠

Cook Time: 1 Hour     Serves: 2 People     Difficulty: Easy


Handheld happiness with lots of vegetables – roasted together with a spicy version of MATR, baked in a crispy dough. Brilliant for packed lunches, or to eat while chilling on your sofa.⁠

  • 1 package MATR Mince or Block, broken into smaller pieces⁠
  • 400 grams of mixed vegetables, e.g. pumpkin, onions, boiled potatoes, onions and/or broccoli⁠
  • 1 tbsp garam masala – or any other ‘flavor’ you like⁠
  • 1 packet of pizza dough or equivalent homemade⁠
  • 1 egg or a little milk⁠ 2 dl yogurt or light sour cream⁠
  • 1 egg white⁠
  • Salt and pepper⁠
  1. Cut all vegetables into edible pieces and fry them until tender in a pan with a little oil.⁠
  2. When the vegetables are almost tender, add MATR to the pan and fry with it.⁠ Season with garam masala and salt.⁠
  3. Roll out the pizza dough a little and cut the dough into four squares. ⁠
  4. Distribute the filling on the four plates, brush the edges with beaten egg or milk and fold into triangular empanadas.⁠
  5. Bake at 200 degrees for 15-20 minutes until the dough is golden and the filling warm.⁠
  6. Meanwhile, stir yogurt and crushed garlic for a dip.⁠
  7. Serve the hot empanadas with the cold dip and possibly a juicy tomato salad with onions and herbs – or a crisp cabbage salad, depending on the season.⁠