Empanada Gallegas

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

This was my first month as part of the Daring Bakers challenge.  I’d discovered it through Rock Salt (one of my favourite bloggers) and I really liked the idea of pushing myself to make something that I ordinarily really wouldn’t make or wouldn’t make the time for.  As a result, this month, I had a go at Empanada Gallegas.  And if I say so myself, they turned out pretty good!

Empanada Gallegas (which I wasn’t familiar with as a dish from the US – it clearly didn’t make it across to Mexico and then up to the US), but it was quite similar to a Cornish pasty, which seems to be the British fast food of choice.  The filling was suggested as a salted cod, but since I have absolutely no idea how to find salted cod in London, as a nod to my American heritage, I went with a taco-seasoned beef and onion filling.

Empanada Gallega Dough


750g white bread flour

480ml warm water

1 tbsp yeast

2 tsp salt

Sift the flour into a mixing bowl.  Add the salt and yeast into the mixing bowl.  Slowly add in the water and mix until it’s all combined into one messy ball of dough.

Next, make the filling.  This is a lot more played by ear, as we had some creative licence for the Daring Baker’s challenge.  I love making enchiladas and fajitas, so I really liked the idea of a Tex-Mex pasty.  I coated the beef in one of my taco seasoning packets (I stock up on them in the US and love them – they’re a massive time saver and contain cumin and chili powder).  I browned the beef and onions.

I divided the dough in two, which  I coated it in another layer of flour and rolled it out.  The idea is to sandwich the filling on a layer of dough.  Once you have a layer of filling on top and below the dough, make sure to put a whole in the top of the dough for steam to escape (I do this for chicken pot pie as well).

Take an egg and mix it well in a small bowl, along with a tbsp of cold water. Brush it over the top of the pastry with a pastry brush, effectively making a egg coating on the dough.  Heat the oven to 170C and bake the empanada for 45 minutes.  This is what it should look like when finished.

I liked it and I was certainly glad I did it.  However, if I made it again, I think I’d make small ones, so that Beardy Boyfriend could bring an individual empanada to work.

If you’re interested in participating in next month’s Daring Bakers, sign up here!


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