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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 side dish Eastern European,Spanish,European
spoonacular Score:27%

Spoonacular Score: 27%

 

The recipe Nutella frangipane empanadas is ready in around 45 minutes and is definitely a great vegetarian option for lovers of European food. For 74 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This main course has 702 calories, 12g of protein, and 51g of fat per serving. This recipe is liked by 1 foodies and cooks. A mixture of egg yolk, icing/confectioner's sugar, nutella, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nutella you could follow this main course with the Nutella Waffle Sandwich Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so awesome. Try Turkey and Mashed Potato Empanadas - Empanadas De Pavo, Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes), and Empanadas De Flor De Calabaza (squash Blossom Empanadas) for similar recipes.

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Steppe Cellars Tempranillo - Grenache - Mourvedre. It has 5 out of 5 stars and a bottle costs about 28 dollars.

Steppe Cellars Tempranillo - Grenache - Mourvedre

Aromas of cassis, clove and black pepper licorice and toast. Medium bodied with lovely fruit intensity of bramble and dark cherry flavors. Long finish with flavors of chocolate and fresh coffee beans.

» 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 flour
1
1  egg
egg
1
1  egg yolk
egg yolk
2
2  eggs
eggs
1.25 cups
1.25 cups flour
flour
0.33 cups
0.33 cups ground hazelnuts
ground hazelnuts
1.25 cups
1.25 cups ground hazelnuts
ground hazelnuts
0.33 cups
0.33 cups icing sugar
icing sugar
1 tsp
1 tsp milk
milk
0.5 cups
0.5 cups nutella
nutella
1 pinch
1 pinch salt
salt
1.5 stick butter
1.5 stick
butter
1.5 Tbsps corn flour
1.5 Tbsps
corn flour
1  egg
1
egg
1  egg yolk
1
egg yolk
2  eggs
2
eggs
1.25 cups flour
1.25 cups
flour
0.33 cups ground hazelnuts
0.33 cups
ground hazelnuts
1.25 cups ground hazelnuts
1.25 cups
ground hazelnuts
0.33 cups icing sugar
0.33 cups
icing sugar
1 tsp milk
1 tsp
milk
0.5 cups nutella
0.5 cups
nutella
1 pinch salt
1 pinch
salt

Equipment

food processor
food processor
cookie cutter
cookie cutter
baking paper
baking paper
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven
frying pan
frying pan
food processor
food processor
cookie cutter
cookie cutter
baking paper
baking paper
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven
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: $0.74
Ingredient
1.5 sticks butter
1.5 tablespoons corn flour
1 egg
1 egg yolk
2 eggs
1.25 cups flour
⅓ cups icing sugar
½ cups nutella
Price
$1.45
$0.02
$0.24
$0.24
$0.48
$0.21
$0.13
$1.66
$4.43

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
694 Calories
11g Protein
51g Total Fat
48g Carbs
3% Health Score
Limit These
Calories
694
35%

Fat
51g
79%

  Saturated Fat
23g
148%

Carbohydrates
48g
16%

  Sugar
21g
24%

Cholesterol
175mg
58%

Sodium
252mg
11%

Get Enough Of These
Protein
11g
24%

Selenium
18µg
27%

Iron
4mg
24%

Fiber
5g
21%

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%

Phosphorus
132mg
13%

Calcium
98mg
10%

Copper
0.18mg
9%

Vitamin B3
1mg
9%

Vitamin D
1µg
7%

Magnesium
26mg
7%

Vitamin B5
0.67mg
7%

Vitamin B12
0.37µg
6%

Zinc
0.86mg
6%

Potassium
175mg
5%

Vitamin B6
0.09mg
4%

Vitamin K
2µg
3%

Vitamin C
1mg
2%

covered percent of daily need

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