Unidades:
Preparation time :

45 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

Makes 12 empanadillas

  • 1 onion
  • 200 g fresh spinach
  • Olive oil
  • Sea salt
  • 1 teaspoon ground cumin
  • 130 g chopped walnuts
  • 100 g cooked brown rice
  •  2 tablespoons fresh spreadable cheese
  • 1 tablespoon grated Parmesan cheese
  • 12 slices of brown bread
  • 1 egg
  • 1 tablespoon sesame seeds and / or sunflower seeds
Preparation
  1. Cut the onion into slices. Chop the spinach.
  2. Heat two tablespoons of olive oil in a frying pan and saute the onion with two pinches of salt and cumin. Add the spinach, stir and cover. Cook over a low heat until tender.
  3. Mix the two cheeses, spinach, nuts and brown rice in a bowl.
  4. Heat oven to 180ºC.
  5. Flatten bread slices until they are thin. Put some filling in the center and seal the bread to form triangular empanadillas. Brush the edges with a little beaten egg and press with fork to seal.
  6. Place the empnadillas on a baking tray lined with baking paper, lightly coat with beaten egg and sprinkle with sesame seeds. Bake until golden brown, approximately 15-20 minutes.

Additional information

Unidades:
Preparation time :

45 min

Difficulty:

Media