Happy Mondays and Eggless Wholewheat Baked Empanadas

And Monday was closed with a bang ! The Wholewheat Empanadas that I packed for my son’s snack were a hit with not just him but also his friends 🙂 He has come back with requests for more of them and soon. What a lovely and healthy tiffin snack option this is – will upload recipe soon but let me tell you that the baked version is the way to go . Such amazing texture and crust. And the delicious filling makes it complete. Nothing else could have made for a Happy Monday !

P.S. let me ask you a quick question- what’s that red sauce that you are on the plate ? Not your regular tomato sauce or salsa or even tomato garlic chutney! Take a guess 🙂

This is the first time I attempted baking Wholewheat Eggless Empanadas.

IMG_20180716_155017035

Recipe –

Ingredients –

For the Empanada Dough –

  • 1 cups wholewheat flour
  • 1/4 tsp salt , 1/4 tsp dried chives, 1/4 tsp oregano, 1/4 tsp paprika
  • 50 gms unsalted cold butter cut into pieces
  • 3-4 tablespoons of ice-cold water

For the Filling I used ( you can be as creative with the filling as you want to).

2 boiled potatoes mashed, 2-3 florets of broccoli roughly chopped, salt and white pepper – All sauteed together in 1 tbsp of olive oil.

Method –

  1. Mix the wholewheat flour, salt and spices. Add the butter and rub it slowly into this mix until it looks like coarse bread crumbs. Add water one tbsp at a time until the dough comes together. 
    Make the dough into a ball. Cover it in cling wrap and keep in the refrigerator for 1 hour. 
    When you want to bake it, roll the dough out very thin and then cut small round shapes. Add a few tablespoons of filling in the center of each disc.
    Fold the disc and press lightly to seal completely. Then use a fork to press the edges.
    Brush the tops with some melted butter-milk mixture. Place on a lightly greased baking tray. Bake in a preheated oven for about 25-30 minutes at 175 degrees C.
    Eat hot !
    If anyone wants to know about the Tomato-Dates Chutney – its a simple mix of chopped tomato (1 ),  1 tsp of panchphoron spice mix, 2-3 dates chopped, a small piece of green chilly, a pinch of salt, 2-3 mint leaves in ghee. In some versions jaggery is also added, I didnt add it since it was sweet enough for me. Then roughly grind it.

Let me know how your bake turns out ! This dough can be frozen and kept for 10 days too for baking later.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s