Empenadas
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!
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