INGREDIENTS
- For the mass:
- – Flour 500 g.
- – Egg 2 models.
- – Butter 60 g.
- – Yeast 5 g.
- – Milk 175 cc.
- – Smoked paprika.
- For the filling:
- – Mackerel 1 can.
- – Pure tuna 2 cans.
- – Sardine (elective 1 can).
- – Recent fish 1/2 kg (we use hake).
- – Onion 2 models.
- – Olive oil.
- – Sal.
- – Pepper.
- – Tomate 2 unid.
- – Crimson bell pepper 1 (cooked on the range).
- – Lemon zest 1.
- – Onerous boiled egg 2 models and 1 egg (elective to color).
- – Sugar c/n.
Discover ways to put together a traditional Galician empanada that comes out spectacular! with home made dough and a filling of mackerel, tuna, sardine, hake and greens that you’ll love
PROCEDURE:
1. For the dough, place the flour in a bowl and add the eggs, butter, yeast, paprika and milk. Take it along with your arms and go all the way down to the counter to knead till you obtain a easy dough.
2. Relaxation lined for half-hour at room temperature.
3. Stretch and line an oiled and floured cake tin. Reserve a smaller bun for the highest. You most likely have somewhat dough left over (it may be used to make small empanadas).
4. Cook dinner with the onion with olive oil in a pan, when it simply begins to brown, add the fish (in small cubes) and cook dinner for a couple of minutes.
5. Flip off the warmth and add the diced tomato, diced bell pepper, tuna, mackerel, sardine, chopped parsley, hard-boiled egg and lemon zest. Season with loads of black pepper and somewhat salt.
6. To assemble, fill the cake and canopy. Prick with a fork. Brush with somewhat overwhelmed egg and sprinkle flippantly with sugar.
7. To cook dinner, place in a medium/sturdy oven for about 20 minutes.
And to take pleasure in!
