Wednesday, May 4, 2016

Empanada Gallega (With Vegetarian Filling)

The name Empanada or wrapped dough reminds me of the classic half moon shape. This recipe is a variation of the Empanada from Galicia. It is like a pie with dough as the base and as the top. I was looking for a recipe with a cute shape and found this on a blog called Madrid Tours and Tastings. Given that the filling I used is very different from the original, I would say this recipe is Empanada Gallega made my way.


My original plan was to use paneer, my go to substitute. It adds flavor and is filling too. But that did not happen so the filling was all vegetables. My daughter said it was like eating bread with vegetables. I guess next time I will make it a point to add paneer.

You will need
400 gm whole wheat flour (I used whole white wheat flour)
6 gm salt
5 gm yeast
15 gm olive oil + a little more to brush the top
200 gm water

For the filling
3 organic zucchini
1 carrot
2 scallion (both white and green)
1/2 red bell pepper (you can use 1 whole)
1 tbsp. olive oil
salt and pepper to taste
spices of your choice (I used cumin and coriander powder)
cayenne pepper to taste (optional)

In a large bowl add all the dry ingredients followed by the wet ingredients and combine to form a dough. Cover with cling wrap and allow it to rise.


Meanwhile dice the vegetables and saute on medium high heat until cooked but still crunchy. Add the remaining ingredients and continue to cook on high heat for a couple more minutes. Turn off the heat and allow the mixture to cool.


Preheat oven to 350 F. Prepare a baking sheet 9 by 13 inches and place a parchment paper in it. Transfer the ball of dough to a flat floured surface and cut into two slightly unequal portions. Reserve the smaller portion in the bowl covered in cling wrap.


Roll the larger portion into a large rectangle until it is the same size as the baking sheet. Transfer it to the sheet. Now place the filling in the center and spread it on the dough leaving an inch on all sides. Now place the reserved dough on the rolling surface and cut out a fifth of the dough. Keep the small piece aside. Roll the larger piece of dough until it is larger enough to cover the filling. Place it over the filling.


Now for each of the sides, roll up the spare inch of dough where no filling was placed. Press it over the top piece. Repeat for all sides. Using a fork press down where the two sheets meet to seal.


Using the palm of your hand roll the piece of remaining dough to form a slender rope. Cut it as you please an use to decorate the top. Using a sharp knife cut slits in the top sheet to allow air to escape.


Brush the top with some oil and place the baking sheet in the oven for 40-50 minutes.




Enjoy!













This is my entry for week one, day two of BM #64 for the theme shaped yeast bread. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64.

10 comments:

  1. O have tried it once with paneer and mushroom and loved it. This vegetable version looks so filling...

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  2. I just love to watch your breads varada.. You baked so nicely..It looks yummy and healthy.. Would like to try.

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  3. Interesting shape and that filling sounds very delicious. Prefectly baked Empanada gallega.

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  4. Very interesting bread...I am sure with paneer it would have been awesome!

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  5. Very filling bread recipe and I love to eat these with a bowl of soup :)

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  6. Beautifully baked. I have made it once and loved it.

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  7. Very delicious filling and perfectly baked empanada.

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  8. Awesome bread, VArada. The pattern looks new.

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  9. That is a very interesting stuffed bread Varada. It looks like a work of art.

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  10. Pretty looking bread and not to mention all those veggies too...fab combination

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