Saturday, April 16, 2011

Wholewheat Empanadas


I am always on the lookout for something new to feed my boys that they can handle easily and without to much mess or fuss. You mums know what I am talking about don't you? Well these empanadas turned out a treat and were fun to make. They are also a snack that would travel well if you were out and about rather than buying something. I used a combination of 1/2 wholewheat flour freshly ground using my grain grinder (i will post on this soon) and 1/2 wholemeal spelt. I find that freshly ground wholewheat flour has a crunch to it so if you aren't into that then you could try to substitute 1/2 wholewheat with 1/2 plain flour. Aim for organic if you can.

When it comes to fillings, I am not one for going out and especially buying something as these are a great way to use up leftovers in the fridge so just use your imagination and what you have on hand. A couple of tips however, try to avoid anything that will lose to much water when cooking and also don't overfill the empanada. Also try not to overwork the pastry.

The empanadas pictured are both sweet (red grapes, ricotta and a sprinkle of brown sugar) and savoury (organic chicken, thyme and red pepper). For other filling suggestions try here or if you are looking for a standard gluten free recipe then try here. The possibilities are endless. You can buy a mold that makes things easy or just as easy is the use of a round cookie cutter, filling it and folding it in half before sealing the edges with a fork.


Empanada Dough - makes about 16 Empanadas

1 1/2 cup wholewheat flour
1 1/2 cups wholemeal or white spelt
1/4 tspn sea salt
6 oz unsalted butter
1 egg (lightly beaten) plus another for brushing
5 tbs water

Preheat oven to 185 degrees celcius
Mix flours, salt and butter in a food processor until the mixture resembles fine breadcrumbs
Add the egg and mix before gradually adding the water. When the mixture starts to come together stop the food processor immediately.
Turn out the dough onto a lightly floured bench and form a ball
Wrap in plastic wrap and leave to rest in the fridge for a minimum of 30 minutes
After allowing the dough to rest roll out into a thin sheet and cut out round discs (place in mold if using one)
Place a small amount of filling in the centre of each disc
Fold over the press or seal the edges with a fork if you don't have one
Brush with egg and bake in a pre heated oven until golden brown (approximately 10 - 15 mins)

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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All photos on Wholepromise are by Sherilyn Palmer. If you would like to use one then please ask and provide a link back to the original source - with thanks :)