Empanada Galega de Atún (rías baixas style)

36 mins
Serves 6
instagram.com

Directions

  1. 1Prepare the vegetables: Cut the bell peppers and onions into small pieces.
  2. 2Prepare the vegetables: Cut the bell peppers and onions into small pieces.
  3. 3Prepare the vegetables: Cut the bell peppers and onions into small pieces.
  4. 4In a pot, sauté the vegetables in olive oil until soft.
  5. 5In a pot, sauté the vegetables in olive oil until soft.
  6. 6In a pot, sauté the vegetables in olive oil until soft.
  7. 7Add zaragallada for moisture and sweetness.
  8. 8Add zaragallada for moisture and sweetness.
  9. 9Add zaragallada for moisture and sweetness.
  10. 10Strain the mixture to obtain aromatized oil.
  11. 11Strain the mixture to obtain aromatized oil.
  12. 12Strain the mixture to obtain aromatized oil.
  13. 13Prepare the dough by mixing flour, water, aromatized oil and eggs.
  14. 14Prepare the dough by mixing flour, water, aromatized oil and eggs.
  15. 15Prepare the dough by mixing flour, water, aromatized oil and eggs.
  16. 16Knead the dough until smooth and elastic.
  17. 17Knead the dough until smooth and elastic.
  18. 18Knead the dough until smooth and elastic.
  19. 19Roll out the dough into a large rectangle.
  20. 20Roll out the dough into a large rectangle.
  21. 21Roll out the dough into a large rectangle.
  22. 22Spread the filling over the dough.
  23. 23Spread the filling over the dough.
  24. 24Spread the filling over the dough.
  25. 25Fold the dough over the filling and crimp the edges.
  26. 26Fold the dough over the filling and crimp the edges.
  27. 27Fold the dough over the filling and crimp the edges.
  28. 28Make decorative cuts on the dough.
  29. 29Make decorative cuts on the dough.
  30. 30Make decorative cuts on the dough.
  31. 31Brush the empanada with egg wash.
  32. 32Brush the empanada with egg wash.
  33. 33Brush the empanada with egg wash.
  34. 34Bake until golden brown and crispy.
  35. 35Bake until golden brown and crispy.
  36. 36Bake until golden brown and crispy.

Ingredients

  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cups olive oil
  • 2 cups olive oil
  • 2 cups olive oil
  • 1 cup zaragallada
  • 1 cup zaragallada
  • 1 cup zaragallada
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup filling
  • 1 cup filling
  • 1 cup filling
  • 1 egg egg wash
  • 1 egg egg wash
  • 1 egg egg wash

Equipment

knifecutting boardpotstovewooden spoonsievemixing bowlrolling pinbaking sheetpastry brush