Galician Empanada

Galicia is the name of a community in Spain and the Galician Empanada is a very popular stuffed bread in Galician cuisine. This is usually had as an appetizer . But I made it in big quantity and we had it as our dinner with soup. It was quite filling and yummy. Thanks Swathi for choosing this dish for this month's . Baking Partners Challenge .

The clicks are though not upto the mark as the camera was not working properly.

Recipe source : Marisa of Thermofan.  

Ingredients :

For Dough :

2 cups....................warm water
1 tsp.......................yeast
1/2 tsp ...................sugar
250 gm ..................wheat flour
1 tbsp......................oil
1 tsp........................salt


For Filling : ( zaragallada )

2 tbsp..................oil
2 ......................onions ( chopped )
1 tsp..................garlic cloves ( finely chopped)
1....................... carrot ( scraped n chopped)
1 cup.................cauliflower ( florets)
1 cup................shelled green peas
1 cup................chopped tomatoes
1 cup................capsicum ( chopped)
1 tsp...................pepper
salt







Method :

Filling : 

In a thick bottom pan heat oil and add onions and garlic.

Saute the onions till trasparent and add all veggies except tomatoes and capsicum.

Again stir till the veggies are half cooked .

Add tomatoes and capsicum.

Adjust salt and pepper and cook till done.

The vegetables dish should be completely dry or strain out the liquid formed.



Dough :

In a bowl add yeast, 1/4 cup warm water and sugar and keep for 10 minutes.

Now add 2 tbsp oil, flour and salt and mix well.

Now gradually add remaing oil and flour and knead a soft elastic sticky dough.

Knead the dough well for 10 / 15 minutes.

Wrap it and keep aside for 1 hour for the dough to rise.

Now take a baking tray and grease it.

Take half of the dough and roll it as thin as possible.

Now carefully transfer it on the greased tray.

Spread the prepared veggied evenly on it leaving a border of 1 inch on all sides.

Roll out the remaing dough similarly and lay it on top of the filling.

Seal the borders on all sides and make a slit at the centre for steam to come out.escape.

If some dough remains you can make some design the way I made on top.

Brush the top with milk.

Bake in a preheated oven at 180 degrees for 30/ 40 minutes.