INGREDIENTS
- Time:
- – Yeast 15 g.
- – Heat water or cooking juice of the filling 250 to 270 cc.
- – Flour 0000 500 g.
- – Oil 4 tbsp.
- – Sal 10 g
- – Paprika 2 tbsp.
- For the filling:
- – Merluzon 1 kg.
- – 3 medium onions minimize into julienne strips.
- – Purple bell peppers 3 models (roasted and peeled).
- – 2 plum tomatoes minimize into julienne strips.
- – Parsley.
- – Inexperienced onion 2 models.
- – Olive oil c/n.
- – Dried oregano 1 tbsp.
- – Candy paprika 1 tbsp.
- – Floor chili.
- – Salt and pepper.
- – Arduous boiled eggs 4 models.
Get pleasure from a scrumptious Galician hake empanada with this tremendous simple recipe
PROCEDURE:
1. For the dough: combine all of the substances. Knead for five minutes and let it relaxation, lined, for half-hour.
2. For the filling: In a deep frying pan, coat the onions with oil. Then add the peeled, seeded and minimize tomatoes, and the bell peppers minimize into strips. Add the fish and season. Cool.
3. Stretch the dough ½ cm thick, fill one half, place the eggs in half and shut as if it had been a big empanada, cowl and place in a calmly oiled roasting pan.
4. Paint with paprika dissolved in just a little oil and bake at about 180ºC for roughly 25 minutes or till the dough is golden.
