Galician Style Empanada, My Way Recipe by Irene-Guirao
Galician-Style Empanada, My Way Cooking Instructions 1 First, make the dough. Use any cup you like, just keep the proportions and measure all the ingredients with the same cup. Mix all the ingredients well and knead for a few minutes until you have a smooth, non-sticky dough. Let it rest for about 30 minutes. 2 Meanwhile, make the filling: Boil the eggs for about 15 minutes. Once cooked, chop them and mix in a bowl with the tomato sauce and drained tuna. Roll out the dough with a rolling pin on parchment paper (you can make two smaller empanadas or one large one). 3 Preheat the oven to 350°F (180°C). Place the filling on half of the dough, leaving space at the edges. Use the parchment paper to help fold the dough over and cover the filling. Seal the edges of the empanada. 4 Brush with the extra egg and bake for about 20 minutes, or until the crust is golden brown. I made two empanadas—one with this filling and the other with cream cheese, cooked ham, and Havarti cheese. That one was delicious too! 1 First, make the dough. Use any cup you like, just keep the proportions and measure all the ingredients with the same cup. Mix all the ingredients well and knead for a few minutes until you have a smooth, non-sticky dough. Let it rest for about 30 minutes. 1 First, make the dough. Use any cup you like, just keep the proportions and measure all the ingredients with the same cup. Mix all the ingredients well and knead for a few minutes until you have a smooth, non-sticky dough. Let it rest for about 30 minutes. 2 Meanwhile, make the filling: Boil the eggs for about 15 minutes. Once cooked, chop them and mix in a bowl with the tomato sauce and drained tuna. Roll out the dough with a rolling pin on parchment paper (you can make two smaller empanadas or one large one). 2 Meanwhile, make the filling: Boil the eggs for about 15 minutes. Once cooked, chop them and mix in a bowl with the tomato sauce and drained tuna. Roll out the dough with a rolling pin on parchment paper (you can make two smaller empanadas or one large one). 3 Preheat the oven to 350°F (180°C). Place the filling on half of the dough, leaving space at the edges. Use the parchment paper to help fold the dough over and cover the filling. Seal the edges of the empanada. 3 Preheat the oven to 350°F (180°C). Place the filling on half of the dough, leaving space at the edges. Use the parchment paper to help fold the dough over and cover the filling. Seal the edges of the empanada. 4 Brush with the extra egg and bake for about 20 minutes, or until the crust is golden brown. I made two empanadas—one with this filling and the other with cream cheese, cooked ham, and Havarti cheese. That one was delicious too! 4 Brush with the extra egg and bake for about 20 minutes, or until the crust is golden brown. I made two empanadas—one with this filling and the other with cream cheese, cooked ham, and Havarti cheese. That one was delicious too! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Stain glass jello bars EASY Crockpot Southwest Chicken 🐔 Pear Mascarpone Cake Grilled cheese cheeseburger Basque Burnt Cheesecake Stain glass jello bars EASY Deep fried deviled eggs GIMA (a sudaneese dish) Eggless cookies Shallow Fried Paneer Cubes Haddock wrapped in Parma ham with sage and butter Dora cake Stuffed Mango kulfi Classic Dal Chawal Sprouted moong dal pancake Japanese Fruit Sandwich Deep fried deviled eggs GIMA (a sudaneese dish) Eggless cookies Shallow Fried Paneer Cubes Haddock wrapped in Parma ham with sage and butter Dora cake Stuffed Mango kulfi Classic Dal Chawal Sprouted moong dal pancake Japanese Fruit Sandwich