Ingredients (for 12 empeñadas)

• 288 g of wheat flour
• 72 g of blond spent grain flour
• 170 g of soft butter
• 1 egg
• A bit of salt
• 13 cl of milk
• 1 egg white to stick the dough
• 1 egg yolk for gilding

Preparation

• Mix together the flours and salt then add the soft butter, little by little.
• Stir in the egg and add the milk. The dough must be very homogeneous and smooth, you can then let it rest for 20 minutes.
• Prepare your béchamel with spent grain flour for more flavors and your stuffing of your choice! Here, we chose ham, feta and chives!
• Then, roll out the dough thinly with a rolling pin, dusting your work surface with flour.
• Form circles with a maximum diameter of 12 cm, then place a little béchamel and stuffing in the center of the circle.
• Pass the egg white around the edges of the circle to glue it, folding it in half.
• Pinch the edges to create the shape, brown the empeñadas with the egg yolk very lightly added with water.
• Bake in an oven at 190°C for about 18 to 25 minutes!