Since I have my vegetable garden, I have lots of greens like spinach and swiss chard. I tried a new empanada's recipe that it is fast to make and delicious to eat!..
375g of flour
100 g whole meal flour freshly milled
60g of water
1/2 teaspoon of sugar
60 g of extra virgin olive oil
70 g white wine
3 teaspoons instant yeast
3 teaspoons of activated sourdough
1 teaspoon of salt
2 onions in julienne
150 grams of cream cheese
100 grams feta cheese
100 grams of any melting cheese. I used havarti.
2 garlic cloves
a big bunch of spinach and swiss chard
In a pan, sautee the onions until they are translucent. Set aside
Wash and chop the greens. In a pan, sautee the greens with olive oil and garlic. Season it with salt, pepper, and oregano. Set aside.
Mix the water, sugar, and yeast. Set aside for 10 minutes or until it is foamy.
Mix the flours with the salt. Add olive oil, white wine, sourdough, butter and egg. Add the water and yeast mixture. Incorporate everything and kneed it for 10 minutes until you have a soft and smooth dough. Assess if it needs more water. Let it rise for 2 hours.
Divide the dough in two pieces. With a roll pin, flatten one piece of dough until it has 1.5 cm of thickness. Spread the onions, then the cheeses, then the sautee greens. Cover it with the remaining dough that has been flattened it 1.5 cm. Bake it at 365F for 25 minutes or until golden brown. ENJOY!
I was asked by email how I drink my kefir. Usually, I mix my kefir with walnuts, dates, and fresh fruit. In this case, I mixed it with strawberries. Usually, that is my lunch during weekends. ENJOY!
Gracias por la receta. Te mando un beso.ReplyDelete
The combination of spinach and chard sounds wonderful especially since it is from your own garden. Great way to use it.ReplyDelete
I like the idea of adding white wine to the dough. Your empanada sounds and looks excellent!ReplyDelete
My friends from Argentina would be horrified at the mere mention of a vegetarian empanada!ReplyDelete