Do you like Galician empanada? If you have never prepared one at home, it is time to lose your fear of it! The dough for this empanada is easy to make. It requires kneading and respecting the rising times, but nothing you can't do even if you don't have practice in this type of preparation.
The result is worth it. The dough is very crunchy and with a great flavor. And as for the filling... A simple one of beef and onion, a lot of onion, it is enough to make it look very juicy on the inside. Do you dare to prepare it? I assure you that it will be a success.
Once you break the ice, I'm sure you'll use this recipe more times and improvise different fillings. It is a great ally when you have guests at home and you want to prepare an informal lunch or dinner for many people. Try it!
The recipe
- 600 g. strength flour
- 10 g. fresh yeast
- 300 g. of water
- 10 g. of salt
- 40g of oil from the sofrito
- 80 g. of oil
- 2-3 chopped onions
- 2 Italian green peppers
- 600g. of chopped beef (needle)
- 2 boiled eggs
- Salt and pepper
- In a bowl we mix the flour with the yeast shredded fresh Add the water and salt and mix by hand until the ingredients are unified.
- Then, we place the dough on a clean surface and we knead a couple of minutes. We rest 8 minutes and knead another two again. So, until you get a thin and elastic dough.
- Once achieved, lightly grease a bowl, introduce the dough and cover it with a slightly damp cloth. Let it rest in a draft-free place until the light dough and double its volume. In summer, an hour may be enough; while in winter you might need two.
- Meanwhile, we prepare the filling. To do this, heat the oil in a saucepan and fry the onion until it is transparent. Then, add the peppers and fry for a few more minutes until they are tender.
- We add the meat, season generously and cook for a couple of minutes. It will finish cooking later in the oven.
- After remove 40 g from the sauce. of oil to add them to the dough once it has risen. Knead until integrated and then divide the dough in two, reserving one of the parts in a bowl covered with a damp cloth.
- Then we stretch with the roller On a floured surface the first part of the dough until it is very thin and has the necessary surface to cover the oven tray that we will have lined with baking paper.
- Place the dough on the tray and trim the excess edges.
- We will stretch the second part later of the dough in the same way and reserve.
- We overturn the filling slightly drained (do not throw away the excess liquids) on the dough that rests on the oven tray. We distribute well on the surface, leaving about two centimeters on each side so that we can later close the dough. On the filling we spread the chopped boiled eggs.
- Then place the second part of the dough about the filling. Press slightly so that the edges stick together and we trim the excess dough.
- We pinch and twist the edges to seal the empanada and we make a hole in the center of the upper lid so that it can breathe in the oven.
- Garnish with the leftover pieces of dough the empanada, sticking them with a little water, and we pour through the recently made hole part of the reserved sauce liquids.
- we take the oven preheated to 190ºC with air for 30 minutes or until the dough is crisp and golden. So, we take it out and place it on a rack and let it temper.
- We enjoyed the Galician empanada with veal filling and warm onion.