Good morning to everybody!

These days I have been up to the top of work and it has not allowed me to be around here too much. Likewise, I try to spend every day on Instagram Stories to tell you about my daily adventures, so I hope to see you there 🙂 < strong>That we are almost 30 thousand!

Ingredients

250g Spelled flour (+ about 80g reserve) ((Yes, it can be substituted for wheat flour))
170 ml of hot water (approx. 3/4 cup)
4 handfuls of sliced mushrooms
5 handfuls of spinach
15 g of fresh yeast
1 onion
2 cloves of garlic< br> 1 cup of unsweetened soy milk
2 tablespoons of Olive Oil
1/3 tablespoon of Rosemary
Black pepper
Oregano
Salt
Nutmeg< /p>

Baked potatoes to accompany:

3 large potatoes
Salt
Black Pepper
Parsley
Oregano
Basil
Olive Oil

Salad to accompany:

Chickpeas
Spinach
Other fresh green leaves
Cherry Tomatoes
Olive Oil

Step by step

  1. The first thing we will do is prepare the dough, since it needs an hour of rest. To do this, in a large bowl, mix the 250 g of Spelled (or wheat) flour, 1/3 of a tablespoon of Rosemary, a pinch of salt, a pinch of oregano and 15 grams of fresh yeast, previously undone with your fingers.
  2. With the help of a fork, stir and mix all the ingredients well. It is important to make sure that the yeast is not left in large pieces.
  3. When it is well mixed, add two tablespoons of olive oil and mix again.
  4. Now, heat the 170 ml of water until it is lukewarm-hot. Then, we add it little by little while we mix the ingredients again.

    It is possible that if you substitute the Spelled flour for Wheat or another flour, the amount of water varies. For this reason, add the water little by little until the dough is hydrated, but not chewy or sticky.

  5. We knead inside the bowl and, when it is manageable, we remove it and place it on a clean surface that we will have “dirty” with a little flour.
  6. Flour our hands and knead for several minutes. If you notice that the dough is still sticking to your hands, add a little more flour until you can handle it easily.

    The trick of the dough is to compensate the amount of water for flour.  If it sticks to your hands, correct the excess with a little more flour and knead again. If, on the other hand, you notice that it is too floury or not all the flour adheres, add more water. It has to be manageable without staining your hands too much. Look at the photo to guide you.

  7. When it is ready, cover it with a clean cloth and let it rest for at least 1 hour.
  8. When 30 minutes of rest have passed, we will start with the filling. In a large skillet, heat a splash of olive oil. While it heats up, peel and chop the two garlic cloves into slices. Then, we put them in the pan and keep it on low heat.
  9. Next, we peel and chop the onion and add it to the pan, along with the sliced mushrooms.
  10. When begins to be all golden, we will add a cup of soy milk, the 5 handfuls of fresh spinach, a pinch of nutmeg, a pinch of salt and another pinch of black pepper.
  11. Keep over medium heat and Let the milk evaporate, the spinach cook and the cream thicken.
  12. After 5 minutes, add 2/3 of a tablespoon of Spelled Flour, so that the cream finishes thickening. Stir and undo the flour well.
  13. Continue to leave it for a few minutes, until the consistency is creamy and smooth. We put out the fire and let it rest.
  14. Uncover our dough and, with the help of a rolling pin, stretch it well. Then, with a glass, we cut the dough into circles. With the remaining pieces, we return to knead, stretch and cut. So until you finish with all the dough.
  15. We take our circles and stretch them slightly with the rolling pin (pressing very gently), once again, but respecting their rounded-oval shape.
  16. Then, we take a small piece of dough and place it in the center of the dough. Fold the  empanadilla and close it with the help of a fork. (See the step by step below).
  17. With the help of a spoon, we paint all the spelled dumplings with a little olive oil, salt and rosemary. Place them in the oven, lined with parchment paper to prevent them from sticking, for 35-45 minutes at 180 degrees.
  18. When they are golden brown, remove them from the oven and let them rest. Optionally, we can paint them again with a little more olive oil and salt.

Extra: served with spiced potatoes and salad

As a side dish, I took advantage of the oven hot and cut some potatoes into wedges, to which I added basil, herb salt, black pepper, parsley, oregano and a splash of oil. I baked them for 30 minutes at 180 degrees (until they were golden brown). Also, I put the rest of the spinach to good use in a salad with cherry tomatoes, other green shoots, and a bunch of chickpeas. In this way it was a fairly complete bowl containing legumes, cereals, vegetables and green leaves. 🙂

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