Filled Grain Pasties
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
830
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 830 cal. | (40 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 117.7 μg | (196 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 344 μg | (115 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 680 mg | (68 %) | ||
| Magnesium | 201 mg | (67 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- ¾ oz Yeast
- ½ cup lukewarm milk
- 1 pinch sugar
- 2 cups Spelt flour (plus extra for dusting)
- 1 pinch salt
- 1 egg yolk
- ⅓ cup butter
- For the filling
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 red chili pepper (finely chopped)
- 1 Tbsp vegetable oil
- 6 cups Spinach
- ⅔ cup Manchego (diced)
- salt
- freshly ground peppers
- dried thyme
- For the glaze
- 1 egg yolk
- 2 Tbsps water
- 1 Tbsp Sesame seeds
- 1 tsp dried thyme
Preparation steps
1.
for the dough: crumble the yeast. Mix together with the milk and sugar.
2.
Mix the flour with the salt in a mixing bowl and make a well in the middle.
3.
Add the egg yolk, butter and yeast mixture.
4.
Knead into a smooth dough adding more flour or milk as necessary. The dough should be neither sticky nor crumbly. Form into a ball. Cover the bowl with cling film and chill overnight.
5.
For the filling: heat the oil in a frying pan and cook the onion, garlic and chili until softened. Remove from the heat.
6.
Cook the spinach in a pan with just the water clinging to the leaves for 1 minute. Drain. Refresh in cold water and squeeze well. Chop finely.
7.
Place the spinach and onion mixture in a bowl. Add the Manchego and season to taste with salt, pepper and thyme.
8.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
9.
Roll out portions of the dough on a floured work surface about 3mm thick.
10.
Cut out 10cm| 4" rounds. Place 1 tablespoon of filling in the middle. Fold over to form a semi-circle. Seal the edges together using a fork. Place on the baking tray.
11.
For the glaze: mix the egg yolk and water together. Brush the empanadas with the egg wash. Sprinkle sesame seeds and thyme on top.
12.
Bake for 15-20 minutes until golden and crisp.
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