Chrono Empanada


  • 350 g spelt flour
  • 1/2 teaspoon sea salt
  • 160 g butter
  • 1 egg
  • app. 180 ml water

For the filling:

  • 2 small tomatoes or 1 large
  • handful fresh basil
  • 200 g mozzarella


Mix flour and salt, then add butter and mix well. Then add egg and mix again. Then gradually add water and knead the dough. Divide dough into two parts and leave in the fridge while prepare filling. Chop tomato, then add chopped basil and stir. At the end add mozzarella and mix all. Stretch the first part of the dough on a working surface and make circles with mold or glass. Stuff circles with prepared filling, switch and press with fingers or fork. Do the same with the other half of dough. Arrange on a baking tray and coat with mixture of egg yolk and water. Bake on 200 degrees between 20 and 30 minutes, depending on the oven.

Chrono Empanada

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