Baked Mushroom And Broccoli Empanadas

For the Empanada Crust

1. 1. Take the water-chestnut(singhara) flour and whole wheat flour in a bowl.
   2. Add salt and cold butter.
   3. Using your palms start rubbing the butter into the flour till you get a sandy mixture.
   4. Now, with a little water, get everything together and make a dough. Chill the dough while you make the filling.

Filling

1. 1. Blanch mushrooms and broccoli and keep aside.
   2. Heat butter in a pan, add the chopped garlic, onions and cook till translucent.
   3. Add blanched and chopped mushrooms and broccoli to the pan. Cook for a couple of minutes.
   4. Now add the cheese slices, cream, salt and pepper and cook till the cheese melts.
   5. Transfer it to a bowl and allow it to cool.

Assembly

1. Dust some flour on the workstation, take a small portion of the chilled dough, roll it to 1 mm thickness and cut round shapes of 5-6 cm diameter with the help of a cookie cutter. Keep aside.
2. Now, take one circle, place a spoonful of the filling on one side, fold the other side over it, making it a semi-circle and seal using a fork.
3. Preheat the oven to 180 degrees, line a tray with parchment paper, place the empanadas, brush them with little milk and put them in the oven to bake for 12 to 15 minutes.
4. Once done, remove from the oven.
   Allow them to cool and serve in the tiffin, as a fun and fulfilling snack.