Empanada is a typical Spanish dish originating in the northern region of Galicia. Since my husband is Spanish, this dish has become a bit of a classic in our house and I thought I would share our recipe with you. Empanadas come in many different flavors, but they all have in common that a delicious filling is wrapped in a bread-like dough – hence the name (“empanada” literally translates to “enbreaded”).

It takes between 2-3 hours to make (including the time in the oven), but the taste is definitely worth the wait. Give it a try and let me know on Twitter or Instagram what you think!

Ingredients Dough

  • 500g wheat flour
  • 1 teaspoon salt
  • 90g butter
  • 2 eggs
  • 40 ml white wine (if you like; otherwise replace with oil and water)
  • 50 ml olive oil
  • 50 ml lukewarm yeast water
  • 30 g fresh yeast

Making the Dough

  • Mix the wheat and the salt together. Add the eggs and the butter and mix. Add the white wine and the olive oil. Mix again.
  • In a separate container, dissolve the fresh yeast in lukewarm yeast water. Slowly add it to the flour-egg-butter-mix.
  • Mix the dough for 5-10 minutes until you have a homogeneous mass.
  • Oil a bowl, put the dough in it, cover it, and let it rest in a warm spot for 1 to 1½ hours. The dough should double its volume.
  • While the dough rests, you can start preparing the filling.

Ingredients Filling

  • 2 mid-sized onions
  • 2 cloves of garlic (or more, if you like)
  • 4 bell peppers (2 of them green, the rest as you like)
  • 400g (canned) chopped tomatoes
  • 350g (canned) tomato purée
  • 170g green olives
  • 3 hard-boiled eggs
  • 300g of canned tuna

Making the Filling

  • Peel and chop up the onions and cloves of garlic into fine pieces.
  • Sauté them in a bit of olive oil in a big pot or pan.
  • Chop up the bell peppers and add them to the onions and garlic in the pan. Fry for 12-15 minutes until they are crunchy. Make sure not to burn them, so you may have to add a bit more oil.
  • Add the chopped tomatoes and the tomato purée to the mix. Boil for another 15 minutes until the liquid is almost gone and the sauce has become highly condensed.
  • Cut the olives into thin rings. Then cut the hard-boiled eggs into pieces.
  • Once the sauce has become condensed, add the olives, the eggs, and the tuna.
  • Mix it all and season it with salt, pepper, and any other spices or herbs you want.

Making the Empanada

  • You need an additional egg.
  • Knead the dough one more time, then divide it into two parts and form two balls with your hands. Let the two balls rest in separate places for another 10-15 minutes. The doughs should rise again a little bit.
  • Oil a baking tray and preheat the oven to 180° C.
  • Roll out the first ball of dough between two pieces of baking parchment until it is slightly bigger than the baking tray. This will be the bottom half of the empanada. Peel off one sheet of baking parchment, place the dough onto the baking tray, and peel off the other sheet of baking parchment.
  • Spread the filling generously on top of the rolled-out dough. Leave a bit of room on the margins.
  • Roll out the second ball of dough between two pieces of baking parchment until it is roughly the same size as the baking tray. This will be the bottom half of the empanada. Peel off one sheet of baking parchment, place the dough onto the baking tray, and peel off the other sheet of baking parchment.
  • Join the top and bottom halves of the empanada by sticking the layers of dough together. The filling should be completely enclosed by the dough on all sides.
  • Crack an egg and mix it. Take a brush and paint the top of the empanada with the egg. With a fork, poke some holes into the empanada.
  • Put the baking tray into the oven and bake for 35-40 minutes at 180° C. The top should be a delicious golden-brown.

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