Rosemary-infused strawberry empanadas
User Reviews
4.3
9 reviews
Good
Rosemary-infused strawberry empanadas
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A quick homemade jam fills these relatively healthy, tasty empanadas/hand pies.
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Ingredients
For filling
- 1 lb strawberries 450g
- 4 tablespoon honey
- 2 teaspoon fresh Rosemary finely chopped
- 2 tablespoon chocolate chips approx, or a little more, optional
For empanada dough
- 1 cup whole wheat flour 135g
- 1 cup all-purpose flour 140g plain flour
- ¼ teaspoon salt
- 1 egg
- 2 oz unsalted butter 55g, cut into chunks
- 2 tablespoon olive oil
- 4-5 tablespoon water cold
- 1 egg lightly beaten, for egg wash
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Instructions
- Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
- While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
- Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
- Meanwhile preheat oven to 400F/200C.
- Roll out the dough on a floured surface until about as thin as you are comfortable with (around ⅛in/2-3mm) and cut out circles - I used my largest scone/pastry cutter which is about 2 ¾in diameter.
- Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 1in/2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
- Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
- Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
Nutrition Information
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Calories
182kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
37mg
(12%)
Sodium
62mg
(3%)
Potassium
119mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
170IU
(3%)
Vitamin C
22.2mg
(25%)
Calcium
19mg
(2%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12-14
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 62mg | 3% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 22.2mg | 25% |
| Calcium | 19mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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