Whole-grain empanadas in clarified butter
Description
Baking is prepared simply and quickly. The dough for these pastries becomes very crisp after baking, perfectly harmonizing with the juicy filling of fresh vegetables. And the added whole‑grain flour gives the baked goods a host of health benefits. Moreover, based on this recipe, you can make pastries with various types of fillings and, if needed, replace the rendered butter with butter or sunflower oil.
Instructions
- 1
Step 1
When preparing the listed ingredients, keep in mind that kohlrabi cabbage can be substituted with regular cabbage, and apple (wine) vinegar can be replaced with ordinary table vinegar.
- 2
Step 2
For the dough, combine in a bowl two types of flour (pre‑sifted) and 0.5 tsp of salt. Set aside a portion of the white flour from the specified amount in case additional kneading is needed (20–30 g).
- 3
Step 3
Pour the vinegar into the dry mixture and beat in an egg, then combine the components.
- 4
Step 4
Add the clarified butter and rub the ingredients together by hand until a crumbly mixture forms.
- 5
Step 5
Pour in cold water and knead a soft, pliable dough, adding flour if necessary.
- 6
Step 6
Place the finished dough in the refrigerator for at least 30 minutes.
- 7
Step 7
To prepare the filling, heat sunflower oil in a pan and sauté finely chopped onion in it, add the spice mixture and heat it together with the onion for a few seconds.
- 8
Step 8
Add the green beans, cut into small pieces, to the onion and simmer the vegetables over low heat under a lid. If necessary, pour a small amount of water into the bottom of the pan.
- 9
Step 9
Cook the beans until partially done and add the kohlrabi grated on a coarse grater, season with salt and mix the filling, then steam for another 3–5 minutes.
- 10
Step 10
Add finely chopped parsley to the vegetable filling and remove the pan from the heat, let it cool. To speed up this process, transfer the vegetables to another container.
- 11
Step 11
Divide the chilled dough into 14–16 pieces and shape each into a round flatbread about 3–4 mm thick; place a portion of filling on one half of the flatbread, leaving the edges free.
- 12
Step 12
Cover the filling with the second half of the flatbread and seal the edges with your fingers or using a fork.
- 13
Step 13
Place the whole‑grain empanadas on the prepared baking sheet and brush the tops of the pastries with egg yolk.
- 14
Step 14
Bake the pies at 190 °C for 40–45 minutes until golden brown.