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.
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.
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.