Empanada Galega de Atún (rías baixas style)
Directions
- 1Prepare the vegetables: Cut the bell peppers and onions into small pieces.
- 2In a pot, sauté the vegetables in olive oil until soft.
- 3Add zaragallada for moisture and sweetness.
- 4Strain the mixture to obtain aromatized oil.
- 5Prepare the dough by mixing flour, water, aromatized oil and eggs.
- 6Knead the dough until smooth and elastic.
- 7Roll out the dough into a large rectangle.
- 8Spread the filling over the dough.
- 9Fold the dough over the filling and crimp the edges.
- 10Make decorative cuts on the dough.
- 11Brush the empanada with egg wash.
- 12Bake until golden brown and crispy.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 2 cups olive oil
- 1 cup zaragallada
- 3 cups flour
- 1 cup water
- 2 eggs
- 1 cup filling
- 1 egg egg wash
Equipment
knifecutting boardpotstovewooden spoonsievemixing bowlrolling pinbaking sheetpastry brush
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