Traditional Galician Empanada Recipe

The most humble and popular, the empanada, already a delicacy. But this is not any empanada, a Galician empanada of authentic tuna has some particular details that make it unique.

Clarified all this, they are very welcome to Paulina Kitchen! Here to serve them, bringing this type of recipes that are highly appreciated in this channel. Because of its simplicity, its charisma and joy. Because they always bring to our tables all kinds of varied and combined fillings . Today it could be from meat, tomorrow of fish and thus combining the flavors that seem to us.

The best? The mass of the Galician empanada. Is that all this is wrapped in a dough of wheat flour, with corn or the cereal you want. The love of our lives.

About Galician empanada

Its history

It is one of the oldest and most extended foods in the world . Together with cakes and cakes, Galician empanada comes hand in hand with medieval cuisine . This type of preparations was used when they wanted to take advantage of some leftovers or meats.

At present this dish is part of the menu in all houses and in almost all traditional restaurants. Its fame extends internationally and is already one of the typical Holy Week recipes , due to its easy combination of ingredients without using meat.

Something curiously beautiful: formerly, all empanadas of this style were made in communal ovens, so each one carried an ornament made with mass to distinguish it from the others. That is why it is normal to see old photos of this meal and notice that they all have a particular design on the surface. Beautiful.

5 fundamental data of Galician empana

• Upon leaving the oven, when it is still hot , you can give it some brushstrokes with oil that left over the sauce or raw on top. The taste this gives it is unique.
• The sweet paprika that is used must always be of good quality , since it is an indispensable ingredient and helps give its final golden tone.
• The empanada should always be baked over high heat to get juicy inside ... if we will not have a pale and dry result.
• To reheat an empanada , we will do it in a traditional oven. We turn it on and when it reaches its maximum temperature it goes out and the empanada is introduced directly on the oven rack. It will take him to heat about 2-3 minutes and stays as new.
• This empanada can be done and save raw in the refrigerator . The next day we would have the food ready. This would not change its flavor, since it carries little yeast.

How to make the mass of Galician empanada

If we choose to make our own dough for homemade Galician empanada , the traditional and authentic, the ideal will be to do it before starting the filling, so we leave a prudent time of led. The only secret for it to leave perfect is to knead it with great patience and respect the fermented time .

1. Place 500 gr. of flour in a bowl, putting together a crown, in the center add 200 cc. of warm water, 12 cdas. of oil, 1 tank. salt and 1 cdita. of sweet paprika along with 14 gr. of crumbled fresh yeast.
2. Mix little by little with a spoon and then by hand on a smooth surface. Knead until you get a soft, elastic and not sticky dough.
3. If the dough needs it, add some more water or flour. In the medium kneading incorporates 3-4 more tablespoons of olive oil.
4. It forms a ball and leave at rest covered by at least 1 hour.

With all this information in the hand, we preheat the 180º oven and cook! This recipe does not fail and is a work of art. I say goodbye, until next next.

Yami.

Assistant.

Galician empanada recipe

Ingredients

• 250 gr. of natural tuna
• 500 gr. of onions
• 250 gr. crushed tomato
• 2 bay leaves
• 100 gr. of morrons
• 2 eggs
• Butter
• Olive oil
• Paprika
• Turmeric
• Salt

How to make Galician tuna empanada step by step

⚠️ Preheat the oven to 180.

1. Place chopped onions in a bass pan with olive oil and butter. Add the morrons and season with salt. Sauté the vegetables for 15 minutes.
2. Aromatize with bay leaf, paprika and turmeric with a pinch of salt. Add crushed tomato and cook another 15 minutes. At this point cover the pan to prevent the tomato from springing.
3. Boil the eggs.
4. Once everything cooked and tempered, incorporate crumbled tuna and chopped eggs, mixing well.
5. Prepare a rectangular mold, spread it with a little oil and place the dough stretched as a base.
6. Fill with tuna preparation, paint the edges with beaten egg and place the other layer of dough above.
7. Close the edges with a repulgue and paint it with beaten egg on top. With the help of a knife, make 1 or 2 holes on the surface of the empanada. Bake at 180 ° for 45 minutes or even brown.