Galician Empanadas

The outside is a beautifully golden brown dough, while the inside is filled with the wonderful flavors of meat and roasted vegetables. Paired with the right glass of wine, this makes for a lovely dinner.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 3 cups Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1.5 teaspoons Salt, table

  • 0.5 cups Water

  • 5 spoon Oil, olive

  • 1 piece Egg, fresh

Filling

  • 4 spoon Oil, olive

  • 1 pinch Salt, table

  • 1 piece Onion, raw

  • 2 piece Bell pepper, red, fresh

  • 4 pieces Tomato, red

  • 2 spoons Alcohol, Wine, White

Marinade

  • 0.5 kg Meat, pork, shoulder

  • 4 twig Parsley, fresh

  • 3 pods Garlic, fresh

  • 1 teaspoon Bell pepper, red, fresh

  • 1 spoon Oil, olive

  • 1 teaspoon Spices, oregano, dried

Steps

  1. Wash the pork and dry it thoroughly with a paper towel. Cut it into small cubes and place them in a bowl. Wash the parsley and shake it dry, then finely chop it along with peeled garlic. Add ground red paprika, olive oil, oregano, chopped garlic, and parsley to the bowl and mix all the ingredients well. Cover the bowl and let the meat marinate for one hour.

  2. Meanwhile, prepare the dough. In a large bowl, combine flour, baking powder, oil, egg, and salt, then add water. Use an electric mixer with spiral hooks to mix the ingredients into a soft dough, adding a little more water if needed. Lightly flour a clean work surface and knead the dough for about 5 minutes until it becomes soft and pliable. Divide the dough into two balls, cover them with a clean kitchen towel, and let them rest in a warm place for half an hour.

  3. Pour olive oil into a large pan and wait for it to heat up. Add the marinated pork to the oil, season with salt, and fry while stirring until it loses its pink color. Peel and finely chop the onion, then add it to the meat. Mix well. Wash the tomatoes, chop them finely, and add them to the meat. Then wash the red bell pepper, remove the seeds, and chop it into small pieces, adding them to the pan. Mix all the ingredients well and pour in white wine. Stir and wait for all the liquid to evaporate and the vegetables to soften (about 15 minutes over medium heat).

  4. Preheat the oven to 180°C. Roll out one ball of dough on a lightly floured surface into a rectangle the size of the baking dish you will use for the empanada. Grease the baking dish and place the rolled-out dough in it. Spread the prepared filling evenly over the dough. Roll out the second ball of dough to the size of the baking dish and use it to cover the filling. Pinch the edges of the dough together with your fingers to seal the top and bottom layers. Beat an egg in a bowl and brush it over the dough. Bake the prepared empanada in the preheated oven for 30 minutes until it turns a beautiful golden brown.

  5. Remove the baked empanada from the oven and let it cool slightly. Cut it into smaller pieces, transfer them to a plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 187.74 kcal
  • Fat: 8.8 g
    • Saturated Fat: 2.03 g
  • Carbohydrates: 18.02 g
    • Sugars: 1.06 g
  • Protein: 6.45 g
  • Fiber: 0.92 g

Advice

For decorating the empanadas, you can use a fist-sized piece of dough. Roll the dough between your hands into long strands, which you can use to adorn the surface of the dough.