Spiced Aubergine & Courgette Empanadas by Magimix

Spiced Aubergine & Courgette Empanadas by Magimix

Golden, flakey pastry wrapped around a fragrant spiced filling — these empanadas make a wonderful snack, light lunch, or addition to a mezze-style spread. The pastry is crisp and buttery, while the filling brings together aubergine, courgette, and warming spices inspired by North Africa. Perfect served hot from the oven, or cooled and packed for a picnic. These empanadas feature in Magimix's Intro to Cook Expert Session, regularly hosted at the cookery school. 

Ingredients

For the shortcrust pastry (makes 12)

• 300g plain flour

• 150g cold butter, cubed

• 1 egg

• 30ml cold water (you may only need around 15ml)

• ½ tsp turmeric (optional, for colour)

• 1 beaten egg, for glazing

• Everything Bagel Seasoning or sesame seeds, for topping

For the filling

• 2 tbsp olive oil

• 1 small onion, peeled and quartered

• 1 garlic clove

• 1 tsp ras el hanout

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp chilli flakes

• Salt & black pepper

• 1 aubergine, diced into 1cm cubes

• 1 courgette, diced into 1cm cubes

Method

Make the pastry

1. Weigh the flour directly into the bowl of the Cook Expert. Add the butter and pulse just until the mixture resembles wet sand.

2. Add the egg and around 15ml of the cold water. Process again briefly, stopping as soon as the pastry comes together into a ball.

3. Turn the dough out onto a lightly floured surface and roll out to 3mm thickness.

4. Cut out 12 discs, stack them on a small plate, cover, and chill while preparing the filling.

Make the filling in the Cook Expert

1. Pour the olive oil into the Cook Expert bowl and add the onion, garlic and spices.

2. Select EXPERT / 5 mins / Speed 3 / 120°C — immediately increase the speed to 13 until the onion is finely chopped, then reduce back to 3 for the remainder of the cooking time.

3. Add the diced aubergine and courgette. Cook on EXPERT / 15 mins / Speed 3 / 110°C until tender.

4. Transfer the mixture to a bowl and allow it to cool completely before filling the pastry.

Assemble & bake

1. Preheat the oven to 200°C (180°C fan).

2. Place a spoonful of cooled filling onto each pastry disc. Brush the edges with water, fold into a half-moon, and crimp with a fork to seal.

3. Arrange on a lined baking tray, brush with beaten egg (or plant milk), make a small incision in the top to release steam, and sprinkle with sesame or bagel seasoning.

4. Bake for 20–25 minutes until golden brown and crisp.

Cook’s Tip

For extra freshness, try making a quick green dressing: blitz the roasted garlic with the spices, lemon juice, fresh herbs, and a splash of water — perfect for drizzling over warm empanadas.