Argentinian Empanadas
Empanadas are eaten in Spain, Central and South America and the Philippines. Argentine empanadas are semicircular dumplings and have a maximum diameter of 20 cm. However, they are usually no larger than 12 cm. Since the mangold/spinach filling tends to be rather bitter, I took the liberty of adding some sweetness and tartness to the recipe (maple syrup, lemon).
Ingredients
Dough
- 250 g white flour
- 250 g wholemeal flour
- 300 ml water
- 1 tbsp olive oil
- sesame and linseed a handful each
Glaze
- 4 tbsp soy milk
- 1 tbsp coconut milk
- some turmeric
- 1 tsp raw cane sugar
Filling
- 1 onion
- 300 g spinach or chard
- Oregano
- Basil
- ½ tsp maple syrup
- Cumin
- Sea salt
- Sweet paprika powder
- Cayenne pepper
- 1 tsp lemon juice
Instructions
Dough
- Mix all the ingredients and knead until the dough is smooth. Then chill for one hour.
- Roll out the dough and cut into hand-sized circles (ø 12 cm). Preheat the oven to
200 °C. - Mix the ingredients for the glaze.
- Spoon approx. 2 tbsp. filling on each and close to form a half moon. Press the edges together with a fork or your fingers.
- Brush with the glaze before baking.
- Bake the empanadas for approx. 15-20 minutes at200 °C.
Spinach and chard filling
- Finely dice the onion.
- Wash the vegetables. Cut away the long stems of the chard and cut the green part into strips.
- Steam fry the onion in a pan (see page 14).
- Later add the oregano, basil, maple syrup and chard/spinach and fry for approx. 5 min, turning. Add the spices to taste.
- Remove the pan from the heat, let everything cool down and add the lemon juice.
- Mix the filling well so that the ingredients are evenly distributed in the empanadas.
- Now fill the empanadas and fold and prepare the pockets as described above.
Nutrition
Calories: 120.1kcal
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