Khapli Atta

Sweet Cheese Empanadas

For A Gooey, Indulgent Treat

There is something wonderfully indulgent and memorable about biting into a freshly baked, piping-hot empanada. Especially when inside, you find a warm, molten filling. It’s a delightful surprise worth all the wait. The pastry is crisp at the edges, slightly tender where it folds over the filling, and just sturdy enough to hold everything together until your first bite. These sweet cheese empanadas take that pleasure a step further by uniting a rather unlikely culinary team, aka ingredients, for the assignment. The pastry is made using Aashirvaad Chakki Khapli Atta, which gives your empanada shell a deeper, heartier character than usual. Khapli atta also brings its naturally distinctive wholegrain texture to the pastry, so the finished empanadas have a little more personality in every bite. Remember that your dough should be brought together gently and allowed to rest properly before rolling. This gives your flour the time to hydrate, making it automatically easier to work with. The trick is not to overfill your empanadas. It may be tempting to pack in an extra spoonful of cheese, but a modest amount of filling ensures that the pastry has enough room to seal properly, thereby preventing any errant cheese leaks during baking. Press the edges firmly with your fork and make a tiny slit on top of each empanada so that the steam can escape.