Royal Sharbati Atta Vegetable Empanada
These savory Spanish specialties are a treat to eat. Try making them with Royal Sharbati Atta for a healthy twist.
For the Dough
- 3 cups Royal Sharbati Atta
- 2 teaspoons fine sea salt
- 2 teaspoons paprika power
- 1 teaspoon turmeric
- 2 teaspoons kastoori methi
- 5 tablespoons vegetable shortening
- 5 tablespoons cold unsalted butter, cut into ¼-inch cubes
- 1 egg
For the Filling
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 bunch greens spinach, cleaned, stemmed and chopped
- 6 ounces feta cheese, crumbled
- 2 egg yolks
- ⅓ cup roasted and salted sunflower seeds
- Whisk together whole wheat pastry flour, salt, smoked paprika , kastoori methi and turmeric in a large bowl. Add shortening and butter, and use your fingertips to combine until mixture is pebbly and resembles coarse meal.
- Stir in egg and ¼ cup plus 3 tablespoons cold water and use a fork to stir until dough holds together (it will be fairly stiff). Use your hands to knead dough together (on a lightly floured surface or even in the mixing bowl). Divide dough in half, wrap each half in plastic; and then refrigerate for 1 hour.
- Heat olive oil in a large skillet over medium-high heat. Add onion, bell peppers, salt and pepper, and cook, stirring, until softened but not brown (about 5 minutes). Add garlic and fresh oregano, and cook for a few additional minutes, until fragrant. Remove from heat and set aside (this mixture can be refrigerated for a day in advance).
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Roll out the dough, dusting the work surface and rolling pin with flour as needed, to ⅛-inch thickness. Cut the dough into 6-inch diameter circles. Gather scraps and reroll them into additional circles.
- Combine onion-pepper mixture with chopped greens and feta. Place about 2½ tablespoons of vegetable filling in the center of each circle, leaving ½-inch border on all sides. Brush the border with water. Fold the circle over filling, creating a half-moon. Use the tines of a fork to press the edges together and seal. Make a few small slits on top of each empanada to allow steam to escape. Transfer empanadas to the prepared baking sheets.
- Whisk together egg yolks with 2 to 3 tablespoons of water. Brush tops of empanadas with yolk mixture and top with a scattering of sunflower seeds. Bake until pastry is golden brown, about 30 minutes. Serve warm or at room temperature.