Empanadas with rice and quinoa

Description

Empanada is a pie filling. It is very popular in Argentina and Spain. In each area empanada cooked in its own way, making its large or small, with different fillings. Importantly, empanado always put a lot of vegetables. Offer You a recipe of empanada stuffed with vegetables, meat and aromatic blend of cereals - basmati rice and South American quinoa.

Ingredients

Flour

300 ml
Soda

0.25 tsp
Butter

112 g
Chicken egg

2 piece
Water

60 ml
Meat

200 g
Figure

70 g
Eggplant

100 g
Garlic

1 tooth
Onion

0.5 piece
Spices
Olive oil

1 Tbsp

Cooking

First make the dough for empanadas. In a blender mix flour and salt.

Add chilled butter, cut into small pieces, mix.

Now, turn the eggs.

It turns out that such a mass, rather the crumbs. Spread on a table, make a deepening in the middle,

Which pour in ice water and quickly knead the dough.

The dough is very easy to mix. Wrap it in plastic wrap and refrigerate at least 30 minutes (to 1 hour).

Let's prepare the filling. Meat ( I have pork, but it's very good here "sounds" and chicken) fry in olive oil

Prepare a mixture of aromatic basmati rice and quinoa according to instructions. In salted water (ratio of cereals and water 1:2) bring grits to boil, diminish the fire, cover tightly with a lid and tormented on low heat for 12-15 minutes until absorbed liquids.

Eggplant cut into small cubes. If the eggplant is bitter sprinkle with salt, or steeped in brine, as anyone familiar. We have the Chinese eggplant, they are not bitter, so I don't. I cleared the eggplant from the skin, because I have a family one girl, who thinks he not eat eggplant. But without peel - a sweet soul!

To the meat add chopped onion and spices to taste. I have a red pepper.

Then the eggplant. Fry until the vegetables are tender.

Ready mix croup slightly cooled, add to the meat part. Don't forget about the garlic.

Take the dough from the refrigerator, divide it into 12 parts. The weight of one slice was about 40 grams.

Roll out the dough thickness of about 1-1. 5 mm, diameter 11-12 cm. I love working with this test - it is soft, ductile, absolutely does not stick to hands and does not require flour for podpira.

Put yourself at the centre of each circle the filling (about 1 to 1.5 tablespoons). The edge of the pellet lubricated with egg for better adhesion.

Folded in half and pass around the edge with a fork.

Next, I lay the empanadas on a cutting Board or baking sheet covered with parchment paper. Here I drew the assistant helped me to brush them with egg. Put into the fridge for 15-20 minutes.

After this time (oven already heated to 180 degrees) and bake for 12-15 minutes until Golden brown.

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