2-4peppers (red, green, as preferred)the amount depends on how big the peppers are
150gmushrooms your preferred variety)
5tbsptomato sauce
1tsptomato paste
1clovegarlic
2eggs (boiled)
1tspsmoked paprika(optional, but recommended)
10tbspolive oil
Instructions
Heat the olive oil in a frying pan. Cut the onion (I like it in julienne) and add it to the hot oil. Cook the onion for 5-10 minutes until it is translucent and a bit caramelized.
Add 1 tsp of salt and 1 clove of garlic finely cut.
Add the small cut peppers and cook for another 5 minutes until soft.
Cut the mushrooms in small pieces and add to the pan.
Add pepper and smoked paprika, the tomato sauce and tomato paste. Cook for 2 minutes to evaporate the excess water and to thicken the sauce.
Finally add the two boiled eggs, previously mushed with a fork. Mix in well and the filling is ready.
Let it cool down for about 10 minutes before filling the empanadas to avoid breaking the dough.
Notes
You can leave out the eggs to make it vegan, or you can even substitute the eggs for chickpeas or tofu to increase the protein content.