Baked Empanadillas (homemade whole wheat dough)

First we make the dough: 200gr of spelt flour, 100ml of warm water, a splash of olive oil (about 10gr) and salt, I used garlic salt which is richer. Knead it well (I did it in the robot) and then make a ball and let it rest (I left it while I made a boiled egg, about 15min) you can leave it longer, but as it does not have yeast it does not need much.

You flatten it well with a rolling pin. I used a glass to make the circles and then flattened the circles again with the rolling pin to make them very thin and a little bigger.

The dough is NOT sticky at all, it should come off the worktop without any problem. To flatten with the rolling pin the TRICK is to flatten, then take the dough off the worktop and roll it again with the rolling pin. Peel off and flatten, and so on all the time so that it is very thin.

Then you fill it with whatever you want. I put a canned empanadillas filling that I love (from the consum) and I added a hard-boiled egg. You put a little filling in the center, but not too much that it comes out later.

Close them and flatten the sides with a fork as it has always been done. I sprayed them with a little olive oil and put them in the oven PREHEATED 180°. I left them for about 20 minutes, just watching them get golden brown.

PLUS: since I ran out of filling and I didn't feel like squashing and shaping any more, I made a SUPER patty with the leftover dough. The shape leaves a little to be desired, but it was amazing how good it was.

I stretched the dough very thin and filled it with slices of Edam cheese and smoked salmon. I closed it just like the others, and baked it in the oven for about 20 minutes as well. It was spectacular, next time I will start with this filling 😄.