Mini Lentil Veggie Empanada Bites

In a bowl, mix both flours with the salt, then rub in the cold butter with your fingers until it looks like damp breadcrumbs. Add the egg and the water, mixing just until a soft, non-sticky dough forms, then wrap and chill it for 15 minutes.

• 150 g all-purpose flour
• 100 g whole wheat flour
• 1 small pinch salt
• 60 g cold butter
• 1 egg
• 80–100 ml cold water

✅ Done when: dough is smooth, no longer sticky, and firm after chilling

Warm the olive oil in a 26 cm (10-inch) pan over medium heat and cook the onion and garlic for 2 minutes until soft. Add the carrot, squeezed zucchini and bell pepper and cook 5–6 minutes until soft, then stir in the tomato paste, cumin, paprika and cilantro, cook 1 minute, add the lentils, and mash a few against the pan so the filling holds together. Let it cool before using.

• 1 tbsp olive oil
• 1 small onion
• 1 clove garlic
• 1 small carrot
• 1 small zucchini
• ¼ red bell pepper
• 1 tbsp tomato paste
• ½ tsp ground cumin
• ¼ tsp mild paprika
• 2 tbsp chopped cilantro (optional)
• 200 g cooked lentils

✅ Done when: vegetables are soft and the mashed filling holds together on a spoon