2 large zucchini, diced into 1/2 inch
cubes
1 onion, finely chopped
4 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon thyme
1 tablespoon oregano
3/4 teaspoon black pepper
1/2 teaspoon salt
6 tablespoons lemon juice
1 tablespoon flour
12 sheets of empanada dough (pastry or filo dough cut into
~8 inch circles)
1. In a frying pan, stirfry the onion
in the olive oil. Add the garlic and continue frying for two
minutes. Add the thyme, oregano, black pepper, salt, flour,
and zucchini, and cook for 3 additional minutes. Add the lemon
juice.
2. Lightly oil a baking tray. Place a sheet of empanada dough
on the tray, and put 2 heaping tablespoons of zucchini filling
in the middle of the dough. Fold the dough in half around
the filling to make a half-moon shape, and press the edges
of the dough against each other to close the empanada. Fold
the edges over each other, and seal the crease by pressing
it down with a fork. Repeat with the remaining empanadas,
adding more filling of there is extra space in the empanadas
and less filling if they are difficult to close.
3. Bake the empanadas at 400 degrees for 20 minutes, or until
they start to turn golden on top. Serve plain, or with a tomato
sauce dip.
