Empanadas in Galicia are known since the time of the Goths, in the S. VII, where it seems that already enacted rules for processing. Galician empanadas are already carved into the S. XII in the Portico de la Gloria of Santiago de Compostela.

Today I bring this pie which tried to find out something about its history, but nothing found, and stayed with the desire… The recipe I got from a book by the grandmother of Charles, my husband, “The golden book of Spanish cuisine” which is an excellent compendium of the best traditional recipes of our country, and the truth is that we loved, both the fill and the mass, repeat recipe for sure soon.

Certainly, Blogger recently had Kedada in Madrid and, in case anyone missed the chronicle of that great day I leave HERE my summary of it, HERE the Mar, with lots of photos, and HERE the Pigeon. And then I tell you how I made the pie.

Elaboration

  1. We started preparing the bread dough will be kind. To do this we fuck we add water and yeast undone more 2 tablespoons flour, and let it ferment at room temperature for a 2 hours.
  2. After the fermentation time we take the remaining flour on a surface and the center will make a hole where we deposit a bit of the ferment. Little by little we are throwing flour the sides and the rest of ferment, and we will mix all. Add the salt and knead. We cover the final dough with a cloth and let rest in a warm place for 1 time.
  3. We prepare the filling. This finely chop onion and garlic, and diced peppers. In a skillet with olive oil fry the three ingredients until tender. At that time we add salt and pepper and, then, tomato puree and the back cut thin slices or pieces. Fry until the loin is tender. Once off the heat and drain them filling the oil reserve that is released.
  4. After the standing time of the mass, the crush with hands and sprinkle with oil extracted from the landfill (here the book adds “and lard”, ingredient that appointment before… I understand, therefore, we will use more oil melted butter, if necessary, to soften the dough. I did not use). Work the dough until it has absorbed the oil (and lard) and acquired a texture with some moisture, so that a manageable without breaking, but not be sticky.
  5. Divide the dough into 2 both sides and stretched into the shape you want (circles, rectangles…). Rectánguo place a mass on a baking sheet lined with parchment paper, the punctured several times with a fork, and pour the filling, well distributed and freeing a 2 cm. at the edges. We apply the second rectangle of dough on top and seal the edges by moistening with water and bending them inward. Prick with fork this second layer of dough also repeatedly.
  6. As for the cooking time and temperature of the book did not put anything concrete. I cooked them 30 minutes 180 ° C to heat up and down. In the middle of cooking out of the oven and painted with egg yolk mixed with a tablespoon of water.
  7. Once the firings may be hot or cold taste.

Good, but I hope you liked this pie and you judge you to prepare. At home we liked, to adults and children, the filling is tender and tasty and the squishy mass, allowed to eat well, we. See you soon !!

Encar