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VEG. & CHEESE BAKED EMPANADAS

13/7/2017

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Empanadas are baked or fried delights popular in Spanish & Latin American cuisines. In an empanada, bread dough or shortcrust pastry encases a flavourful filling.

While I have always used refined flour to make my baked empanadas, the arrival of AASHIRVAAD ATTA with MULTIGRAINS in my kitchen instigated me to try my hand at using this multi-grain flour in the recipe. This flour promises the wholesome goodness of not just 1 or 2 but 6 grains - wheat, oats, maize, soya, psyllium husk & channa over the not-so-healthy option of refine flour. While the multi-grain flour lacked the elasticity of refined flour, it did impart more crispiness to my empanadas.

Ghughra is the closest desi comparison we can make to empanadas so I have used its popular filling ingredients of green peas & potatoes along with grated cheese to make the stuffing for my empanadas.
 
Here is my recipe to arrive at delectable emapanadas:


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    - Regional Indian Food & Travel enthusiast
    - Winner REGIONAL FOOD BLOG  at India Food Bloggers Awards (IFBA) 2017
    ​- Runner-up GENERAL FOOD BLOG  at 
    India Food Bloggers Awards (IFBA) 2016
    - Runner-up DEBUT BLOG  at India Food Bloggers Awards (IFBA) 2015

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  • WELCOME
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