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Nutella frangipane empanadas

 
One serving costs about $0.74

$0.74 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Spanish,European
spoonacular Score:37%

Spoonacular Score: 37%

 

Nutella frangipane empanadas takes approximately 45 minutes from beginning to end. For 74 cents per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains approximately 12g of protein, 51g of fat, and a total of 694 calories. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. It is a very reasonably priced recipe for fans of European food. If you have salt, milk, nutella, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so tremendous. Similar recipes are Empanadas de Pollo (Fried Bolivian Chicken Empanadas), Turkey and Mashed Potato Empanadas - Empanadas De Pavo, and Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes).

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Hazlitt 1852 Vineyards Cat Fizz Bottle of Wine with a 5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

NV Hazlitt 1852 Vineyards Cat Fizz Bottle of Wine

Its rich blend offers a vibrant fruit-forward mouth feel with a crisp effervescent finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 stick
1.5 stick butter
butter
1.5 Tbsps
1.5 Tbsps corn flour/corn starch
corn flour/corn starch
1
1  egg
egg
1
1  egg yolk
egg yolk
2
2  eggs
eggs
1.25 cup
1.25 cup flour
flour
0.33 cup
0.33 cup ground hazelnuts
ground hazelnuts
0.33 cup
0.33 cup ground hazelnuts
ground hazelnuts
1.25 cup
1.25 cup ground hazelnuts
ground hazelnuts
1.25 cup
1.25 cup ground hazelnuts
ground hazelnuts
0.33 cup
0.33 cup icing/confectioner's sugar
icing/confectioner's sugar
1 tsp
1 tsp milk
milk
0.5 cup
0.5 cup nutella
nutella
1 pinch
1 pinch salt
salt
1.5 stick butter
1.5 stick
butter
1.5 Tbsps corn flour/corn starch
1.5 Tbsps
corn flour/corn starch
1  egg
1
egg
1  egg yolk
1
egg yolk
2  eggs
2
eggs
1.25 cup flour
1.25 cup
flour
0.33 cup ground hazelnuts
0.33 cup
ground hazelnuts
0.33 cup ground hazelnuts
0.33 cup
ground hazelnuts
1.25 cup ground hazelnuts
1.25 cup
ground hazelnuts
1.25 cup ground hazelnuts
1.25 cup
ground hazelnuts
0.33 cup icing/confectioner's sugar
0.33 cup
icing/confectioner's sugar
1 tsp milk
1 tsp
milk
0.5 cup nutella
0.5 cup
nutella
1 pinch salt
1 pinch
salt

Equipment

food processor
food processor
cookie cutter
cookie cutter
baking paper
baking paper
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan
food processor
food processor
cookie cutter
cookie cutter
baking paper
baking paper
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
bowl
bowl
frying pan
frying pan


Instructions

  1. Prepare the empanada dough: in a bowl, sift the flour and corn flour. In a separate bowl, sift the sugar and hazelnuts. Using your hands or in a food processor, rub the flour and 1 stick butter together until you get a sand-like texture. Combine with the sugar and hazelnuts. Once incorporated, crack the egg and mix until the dough comes together. Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.
  2. Prepare the frangipane filling: in a small saucepan over medium-low heat, melt 1/2 stick butter and Nutella together, stirring often so the Nutella doesnt burn and stick to the bottom of the pan. In a bowl, beat the eggs, then fold in the ground hazelnuts. Add to the Nutella mixture, stir well to combine and set aside to cool.
  3. Preheat your oven to 180C/350F.
  4. Take the dough out of the fridge and allow it to soften for a few minutes.
  5. Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.
  6. Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.
  7. Put about 1 tsp filling in the centre of each disk (you will have more filling than you need). Dampen the edges of each circle with a little water and close them in half-moon-shaped parcels.
  8. Seal each parcel by pressing a fork lightly around the outer edge.
  9. Line the empanadas on a baking paper-lined baking sheet.
  10. Beat the egg yolk and milk and brush over the empanadas.
  11. Bake for about 30-minutes, or until golden.
  12. Allow to cool for 10 minutes.
  13. Find more recipes on my blog http://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.71
Ingredient
1.5 sticks butter
1.5 tablespoons corn flour/corn starch
1 egg
1 egg yolk
2 eggs
1.25 cups flour
⅓ cups ground hazelnuts
1.25 cups ground hazelnuts
⅓ cups icing/confectioner's sugar
½ cups nutella
Price
$1.45
$0.02
$0.24
$0.24
$0.48
$0.21
$1.23
$4.60
$0.13
$1.66
$10.26

Nutritional Information

Quickview
881 Calories
16g Protein
69g Total Fat
54g Carbs
3% Health Score
Limit These
Calories
881k
44%

Fat
69g
106%

  Saturated Fat
24g
155%

Carbohydrates
54g
18%

  Sugar
22g
25%

Cholesterol
175mg
58%

Sodium
232mg
10%

Get Enough Of These
Protein
16g
32%

Fiber
8g
34%

Iron
5mg
32%

Selenium
18µg
27%

Manganese
0.41mg
21%

Vitamin B2
0.3mg
18%

Vitamin A
870IU
17%

Folate
67µg
17%

Vitamin B1
0.25mg
16%

Vitamin E
2mg
15%

Calcium
140mg
14%

Phosphorus
132mg
13%

Copper
0.18mg
9%

Vitamin B3
1mg
9%

Magnesium
26mg
7%

Vitamin B5
0.67mg
7%

Vitamin B12
0.37µg
6%

Zinc
0.86mg
6%

Potassium
176mg
5%

Vitamin B6
0.09mg
4%

Vitamin D
0.61µg
4%

Vitamin C
2mg
3%

Vitamin K
2µg
3%

covered percent of daily need

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