Empanadas are a delicious stuffed pastry original from Galicia, northern Spain. There is a huge variety of them.
If you are lucky, and travelling to Spain soon, you can’t miss the scallops, octopus or cockles Empanadas. If you are around Salamanca look for Hornazo, one of my favourites.
This a basic version, with ingredients I had handy. Just play with your favourite ingredients…
Ingredients
- 650gr. Strong Flour.
- 40gr. Fresh Yeast or 10gr. dried one.
- 150ml. Whole Milk.
- 50ml. water.
- 100gr. Extra Virgin Olive Oil.
- 100gr. Lard.
- 1 egg.
- A tea spoon of salt.
- A tea spoon White Sugar.
- Another egg for “painting”.
And for the filling:
- 8 Slices of Baked Ham.
- 8 Slices of Cheese (I used Mature Cheddar).
- 4 eggs.
- 8 Sun dried Tomatoes.
Preparation
Put in a bowl the milk, water, olive oil and lard. Heat in the microwave for 90 seconds. Add the yeast, sugar and salt. Mix until the yeast dissolves.
Put the flour in a bowl. Add, in the centre, the mix with the yeast plus 1 egg. Mix in the bowl until all ingredients are integrated.
Place the dough in a flat surface with flour. Work with your hands for 5 minutes. Divide the dough in two pieces.
Using a roller flat both pieces to 1 cm thick. Place one sheet on an oven tray with baking paper.
Preheat the oven at 175 degrees.
Now, we start with the filling. One layer of cooked ham, one layer of cheese. Chop the sun dried tomatoes and spread pieces on top. Add the eggs, just open them and place them carefully. You can add more cheese/ham layers if you like.
Now, close the Empanada. Put the other sheet on top. Cut the excess dough and keep it for decoration. Seal it using a fork.
With the dough leftovers, make some sticks and balls and stick them on top as decoration.
Paint all the surface with egg and into the oven for 30-40 minutes.
Let it cool down and serve.
*Perfect dinner with the Red Cabbage Salad.
Razel Rull-Navarro said:
I love empanadas! I grew up having these for afternoon tea often but never had this flavor. Thanks for sharijg the recipe. Must try this 🙂
acorninmykitchen said:
Merienda…love it!
Razel Rull-Navarro said:
Yes! Merienda! I even miss saying merienda coz Im so used to saying afternoon tea now 😀
viveka said:
What a pity …. hopeless stupid when working with yeast (even the sun has spots) – looking so good .. can smell it all over here. Wonderful photo and the ingredients are just want I like.
acorninmykitchen said:
That smell of the yeast fermenting…
viveka said:
Don’t like the smell of yeast … and I can’t bake with it neither – all because I don’t have patient enough.
acorninmykitchen said:
Ooops…what a pity.
viveka said:
Yes, it’s … have tried so many times – so .. I just stay away from. As a chef – I should be able too .. but no way. Can’t do pancakes and omelets neither – but world champion on souffles !!!
sabela said:
wow que pinta mas buena Santi!!!!
acorninmykitchen said:
Gracias Sabela! La proxima vez que vengas a cenar preparamos una mas galleguina.
Villy said:
I think the time for me has come to make empanadas! 🙂
acorninmykitchen said:
Great! Let us know what are you putting inside.
Su-Lin said:
Oh, I love Galician empanadas – I love the ones with a tuna filling. Hmm, I really have to make this at home!
tinykitchenstories said:
This looks perfect for a picnic or concert. I will definitely be making this! (And your recipes make me hungry for Spain…!) 😉