Recipe of Nourishing pie

Ingredients

• 200 Grams Rye Flour (2 cups).
• 200 Grams Chickpea Flour (2 cups).
• 1/2 Cup Olive Oil (Extra Virgin (approx. 100 ml)).
• 1/2 Cup Warm Water.
• 1 Egg Unit.
• 1 Teaspoonful Sea Salt.
• 1 Large Onion Unit.
• 1 Red Paprika Unit.
• 1 Mushroom Tray.
• 2 Teaspoons Cumin.
• 2 Teaspoons of Coloured Chili Pepper.
• 1 teaspoon Merkén.
• 1 Teaspoonful Olive Oil.
• 2 Egg Units.
• 4 Olive Units.
• 1/2 Teaspoons Sea Salt.
• 1 Egg Yolk (To give shine).

Directions

1. 1

   In a large bowl, combine rye flour and chickpea flour. Mix well.

2. 2

   Make a space in the middle of the flours and add the olive oil, egg, salt and 1/4 cup of warm water.

3. 3

   With your hands, mix all the ingredients well. Add more warm water if necessary. Knead until all the ingredients have been incorporated. Make a ball with the dough.

4. 4

   Wrap the dough and let it rest for about 20 minutes. In a not too cold place. I left it near the kitchen while I was doing the pine tree.

5. 5

   In the meantime, prepare the pine tree. Cut the onion, paprika and mushrooms into cubes or small pieces.

6. 6

   In a frying pan, heat one teaspoon. Olive Oil.

7. 7

   Add the onion and paprika. Cook for about two minutes.

8. 8

   Add the cumin, coloured pepper, salt and merkén. Stir well and add the mushrooms. Cook for another 5 minutes or until the onion is translucent and cooked through.

9. 9

   Transfer the pine tree to a glass or ceramic dish to cool. It shouldn't be too hot the minute you fill the empanadas.

10. 10

    We're back to the dough. Separate the dough into 4 small balls or as many empanadas as you want to make. If it is too hard, heat each ball for about 10 seconds in the microwave before using it.

11. 11

    Grab a small ball and start rolling (Put flour on the surface so that it doesn't stick), until there is a circle that is not too small. If it is not round, cut the edges until the desired shape is achieved. It should not be too thin.

12. 12

    Fill with 4 to 5 tsp. of pine, a piece of hard-boiled egg and an olive.

13. 13

    Carefully take the lower end and place over the filling.

14. 14

    Then we take the upper end and begin to close.

15. 15

    Finally, take the sides and close the empanada. If the dough is dry or brittle, wet your fingertips and press the dough so that the empanada is tightly closed.

16. 16

    Once the empanadas are ready. Whisk an egg yolk and, with the help of a brush, paint each empanada.

17. 17

    In a baking tin (I put oil spray so they don't stick together) Put the empanadas and bake for 30 minutes at 180°C. Check so that they don't burn.

18. 18

    They are golden and crispy.