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Sweet empanadas two ways

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Sweet empanadas two ways
Sweet empanadas two ways
  • 2:00 Prep
  • 0:20 Cook
  • Makes 24
  • Capable cooks

Use our basic dough to whip up a batch or two of these handy lunchbox snacks, then stock up your freezer for last-minute ease.

Ingredients

  • 1 1/4 cups bread and pizza plain flour
  • 1/2 cup wholemeal plain flour
  • 1/2 teaspoon salt
  • 3/4 cup milk, warmed
  • 7g sachet dry yeast
  • 1 tablespoon olive oil
  • Extra bread and pizza plain flour, to dust

Apple and sultana filling

  • 1/2 x 400g can sliced pie apple, drained, roughly chopped
  • 2 tablespoons sultanas
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons brown sugar

Raspberry and coconut filling

  • 1/2 cup moist coconut flakes
  • 1/4 cup raspberry jam
  • 50g cream cheese, softened

Method

  • Step 1
    To make Basic dough: Combine flours and salt in a large bowl. Place milk and yeast in a medium jug. Stir well to combine. Make a well in centre of flour mixture. Add yeast mixture and oil. Using a flat-bladed knife, gently stir until a dough forms. Turn out dough onto a lightly floured surface. Knead for 7 to 8 minutes or until smooth.
  • Step 2
    Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Stand in a warm place for 45 minutes or until doubled in size. Divide dough evenly into 24 balls. Cover with a clean tea towel.
  • Step 3
    Make Apple and sultana filling: Preheat oven to 220C/200C fan-forced. Grease a large baking tray. Line with baking paper. Combine all ingredients in a medium bowl. Using a rolling pin lightly dusted with flour, roll out 1 dough ball to a 9cm round. Place 2 teaspoons of apple mixture in centre of round. Brush edge with egg. Fold over to enclose filling. Using a fork, press edge together to seal. Place on prepared tray. Repeat with 11 remaining dough balls and apple mixture to make 12 in total. Brush with egg. Bake for 8 to 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    Make Raspberry and coconut filling: Grease a large baking tray. Line with baking paper. Combine coconut, jam and cream cheese in a medium bowl. Using a rolling pin lightly dusted with flour, roll out 1 remaining dough ball to a 9cm round. Place 2 teaspoons of coconut mixture in centre of round. Brush edge with egg. Fold over to enclose filling. Using a fork, press edge together to seal. Place on prepared tray. Repeat with 11 remaining dough balls and coconut mixture to make 12 in total. Brush with egg. Bake for 8 to 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
  • Diabetes friendly
  • High carb
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Lower gi

Nutrition

  • 306 kj

    Energy

  • 1.6g

    Fat Total

  • 0.5g

    Saturated Fat

  • 1.1g

    Fibre

  • 2.2g

    Protein

  • 16mg

    Cholesterol

  • 51mg

    Sodium

  • 12.1g

    Carbs (total)

All nutrition values are per serve

Notes

*Nutrition information for Apple and Sultana Empanada see NUTRITION tab.

Nutritional Information for Raspberry and Coconut Empanada as follows:

Energy
456kJ
Fat saturated
2.40g
Fat Total
4.20g
Carbohydrate sugars
0.00g
Carbohydrate Total
14.50g
Dietary Fibre
1.00g
Protein
2.60g
Cholesterol
21.00mg
Sodium
78.00mg

Freezer tip:

  • To freeze Place empanadas in a large snap-lock bag. Freeze for up to 1 month.
  • To thaw Place in fridge overnight.
  • Author: Amira Georgy
  • Image credit: Craig Wall
  • Publication: Super Food Ideas

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