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 1To 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 2Place 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 3Make 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 4Make 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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