Empanada - Spanish Pie

Fish 549 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Empanada - Spanish Pie
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 180
  • Calories: -
  • Difficulty: Medium
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When people talk about empanadas, the first thing they think of is Mexican little pies, a popular food in cafes and on the streets. But few people know that they appeared thanks to the stories of Spanish sailors about the famous pie from Galicia.

Ingredients

Directions

  1. Pour 100 ml olive oil into a saucepan and heat, but do not boil. Remove from heat, add paprika and stir. Cool to room temperature.
  2. Sift flour into a bowl and mix with dry yeast. Heat 100 ml of water and add salt to it. Collect the flour with a slide, make a depression in the center and pour the butter and paprika into it (leave about 1 tablespoon to grease the cake), add water and start kneading the dough with a fork, gradually mixing the liquid with the flour. When all the flour is mixed with the liquid, knead the dough with your hands, 10 minutes.
  3. Roll the dough into a ball, sprinkle with flour and place in a bowl, tighten with plastic wrap and leave in a warm place to come up, for 1.5 hours.
  4. Grate the tomatoes. Cut the onions and peppers into small cubes. Heat a skillet with olive oil and sauté the onions and peppers over medium heat until soft. Add the tomatoes and cook for another 10 minutes. Cut the egg into cubes, divide the tuna into small pieces with a fork. Add egg and tuna to vegetables, season with salt and pepper and remove from heat.
  5. Grease a 28–30 cm low-rimmed baking dish with oil. Knead the matched dough lightly and cut in half. Roll out half of the dough and line the bottom and sides of the mold with it. Lay out the cooled filling and smooth well. Roll the other half of the dough into a circle and cover the pie. Gently pinch the edges, cut off the excess dough. In the center of the cake, make a small hole for the steam to escape. Roll out the remaining dough and cut out thin strips to decorate the cake with. Leave the cake for 10 minutes, cover with a napkin.
  6. Preheat oven to 200 ° C. Brush the remaining paprika oil on the cake. Place the pie in the oven and bake for 5 minutes, then lower the temperature to 190 ° C and bake for another 30–35 minutes. Check the pie with a wooden stick. Serve slightly cooled.

Empanada - Spanish Pie



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 180
  • Calories: -
  • Difficulty: Medium

When people talk about empanadas, the first thing they think of is Mexican little pies, a popular food in cafes and on the streets. But few people know that they appeared thanks to the stories of Spanish sailors about the famous pie from Galicia.

Ingredients

Directions

  1. Pour 100 ml olive oil into a saucepan and heat, but do not boil. Remove from heat, add paprika and stir. Cool to room temperature.
  2. Sift flour into a bowl and mix with dry yeast. Heat 100 ml of water and add salt to it. Collect the flour with a slide, make a depression in the center and pour the butter and paprika into it (leave about 1 tablespoon to grease the cake), add water and start kneading the dough with a fork, gradually mixing the liquid with the flour. When all the flour is mixed with the liquid, knead the dough with your hands, 10 minutes.
  3. Roll the dough into a ball, sprinkle with flour and place in a bowl, tighten with plastic wrap and leave in a warm place to come up, for 1.5 hours.
  4. Grate the tomatoes. Cut the onions and peppers into small cubes. Heat a skillet with olive oil and sauté the onions and peppers over medium heat until soft. Add the tomatoes and cook for another 10 minutes. Cut the egg into cubes, divide the tuna into small pieces with a fork. Add egg and tuna to vegetables, season with salt and pepper and remove from heat.
  5. Grease a 28–30 cm low-rimmed baking dish with oil. Knead the matched dough lightly and cut in half. Roll out half of the dough and line the bottom and sides of the mold with it. Lay out the cooled filling and smooth well. Roll the other half of the dough into a circle and cover the pie. Gently pinch the edges, cut off the excess dough. In the center of the cake, make a small hole for the steam to escape. Roll out the remaining dough and cut out thin strips to decorate the cake with. Leave the cake for 10 minutes, cover with a napkin.
  6. Preheat oven to 200 ° C. Brush the remaining paprika oil on the cake. Place the pie in the oven and bake for 5 minutes, then lower the temperature to 190 ° C and bake for another 30–35 minutes. Check the pie with a wooden stick. Serve slightly cooled.

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