Empanadas are made with stuffed dough and with a variety of ingredients, this preparation closes by different types of repuls. In general, the masses are quite caloric and are made with not very healthy fats, such as butter or margarine, both source of saturated fats. In addition, they are usually white wheat flour, it can also be counterproductive for those who have diabetes. That is why, this time, we want to teach you to make integral mass for vegetable empanadillas. They will also contribute the same calories, but twice as much fiber. In recipes we show you how to make easy comprehensive empanadas. Lets cook!
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make comprehensive empanadas: |
| For the dough :: 1 cup of integral flour (150 grams) â…“ cup of cold water 1 tablespoon of oil 1 pinch of salt (optional) | For the filling :: 10 chard sheets 1 onion â…“ cup of milk 2 tablespoons of maicena 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make comprehensive empanadas:
1. To start with the recipe for integral empanadas, first turn the flour with the pinch of salt and the condiments you want. In this case, we have not added any and are exquisite, however, you can flavor them with cumin, turmeric, paprika, oregano or pepper. You can also mix the integral flour with the white so that the result is a little less crispy.
2. Mix the dry ingredients and make a hole in the center to add the rest of the ingredients.
3. In the center incorporates almost all cold water.
Trick: Reserve some water because of the doubts that your flour does not need so much and do not have to correct with more flour.
4. incorporates the oil and begins to integrate the center out to knead and form an integral mass for empanadas. Also, if the light dough for empanadas needs more moisture, you can get your hands and continue kneading until you get a bun.
5. Reserve the dough bun for empanadas with comprehensive flour covered while preparing the filling.
6. For the filling, peel and itch the onion to saute it with 1 teaspoon of oil in a pan over high heat. When it is transparent, lower the fire to the middle and remove every so often to lower the temperature and not burn. If attached, you can add 1 tablespoon of water to take it off.
7. Meanwhile, lava and itch the leaves of the chard.
8. When the onion is cooked, raise the heat to the maximum and add the chard you have chopped. Just jump it for 1 minute and turn off the fire. If you cook it too much, it will release a lot of liquid and your empanadas may explode in the oven, and it will be difficult to fill them. Then reserve these vegetables to cool.
9. Mix cold milk with the tablespoons of cornstarch and heat in the microwave for 30 seconds, remove and repeat 3 times until it thickens.
10. It season your white sauce to taste with nutmeg, pepper and Provencal.
11. Mix the vegetables that you had been skipped with the white sauce and you will have your filling for integral empanadas.
12. stretch the dough about 3 millimeters high at maximum.
13. Cut the lids the size you want, we recommend about 10-12 centimeters in diameter.
14. Fill the empanadas with a tablespoon of chard preparation and swing, moistening half of the disc and exercising some pressure to gather both sides. You can make the classic repulgue or close them with a fork. Next, arrange them in a routing previously greased with the closure up.
15. Kitchen your comprehensive vegetable empanadas in the preheated oven at 200 ºC-220 ºC for 15 minutes or until the integral flour mass is slightly golden. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
Trick: º
