Galician empanada

Name: Galician empanada
Prep time: 90 min
Cook time: 90 min
Yield: 4
Cuisine: Española
Ingredients: 400 grams flour; 150 centiliters milk; 60 centiliters oil; 60 centiliters Water; 1 teaspoon salt; 1/2 envelopes yeast; 750 grams onion; 100 centiliters oil; 100 grams bell pepper, Canned; 1 teaspoon peppers, Red; 3 tablespoons tomato sauce; 2 eggs, hard; 100 grams green bell pepper; 6 cans tuna, small or 3 large

40 mins

50 mins

Half

1 comments

diana paola portillo ramirez

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The Galician pie is very good and nutritious, it tastes very good, I recommend it a lot.

Ingredients

4 portions

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Preparation

In a bowl put the flour with the yeast.

In a saucepan, add the fried oil, milk, water, salt and a few grains of sugar.

Combine all the ingredients and knead for 10 minutes. It is left to rest.

The onion is cut, very fine feathers and poached in a pan with the oil over low heat, until they are transparent.

Red pepper and green pepper are cut and fried separately.

The eggs are cooked for 10 minutes.

Tuna cans are opened and put on a plate.

The dough is divided into two equal pieces and placed on the silpat to stretch it. It stretches finite.

Place a layer of onion on the stretched dough, and then the other ingredients well spread over the dough.

The other part of the dough is stretched, and the empanada is covered with it. The edges are closed by pressing with the fingers, and a cord is made around it, folding the edge inside. The cord is slapped with a fork.

Put an egg yolk with a splash of water in a glass and paint the empanada with it.

A hole is made in the middle as a chimney and put in the oven preheated to 200 degrees, for 45 minutes, until it is golden brown.