ROSEMARY-INFUSED STRAWBERRY EMPANADAS

ROSEMARY-INFUSED STRAWBERRY EMPANADAS

Health Rating
Prep Cook Ready in Servings
1 h 15 min 1 h 15 min 12

Ingredients


1 cup All-purpose white flour
57 gm Butter, unsalted (cut into chunks)
1 medium egg Egg (lightly beaten, for egg wash)
1 medium egg Egg
4 tbsp Honey
2 tbsp Olive oil
2 tsp Rosemary, fresh (chopped)
1/4 tsp Salt
454 gm Strawberries
4 1/2 tbsp Water
1 cup Whole wheat pastry flour

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 2¾in 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 Facts

Per Portion

Calories 175
Calories from fat 65
Calories from saturated fat 27.3
Total Fat 7.3 g
Saturated Fat 3.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.0 g
Cholesterol 38 mg
Sodium 61 mg
Potassium 96 mg
Total Carbohydrate 24.1 g
Dietary Fiber 2.5 g
Sugars 7.8 g
Protein 3.3 g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.0

Energy sources


Pygal55%466.6040966743236209.1348130240344637%292.4771381960669201.309608676425547%359.6745612909707109.6364302451830855%37%7%CarbohydratesFatProtein
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Dessert