Today we prepare in Bezzia a recipe with a lot of tradition in our gastronomy, a Galician pie stuffed with beef and onion. We could have chosen many other fillings but we needed something strong to feed a good number of people.
The key to this empanada, moreover, is in its dough. Quick empanadas can be prepared with commercial doughs and they are very handy, but if you have time nothing equals this dough. An easy dough to prepare but that requires at least an hour of rest to rise.
The filling that we have chosen for this Galician empanada is a simple but forceful filling. needle meat and onion are the main ingredients. The latter brings a lot of juiciness to the filling and a lot of flavor to the broth that is used to finish the dough. Shall we get down to business? The quantities are calculated for an empanada the size of a baking tray, perfect for 12 generous pieces.
Ingredients
For the dough
- 600 g. strength flour
- 10 g. fresh yeast
- 300 g. of water
- 10 g. of salt
- 40g of oil from the sofrito
For the filling
- 70 g. of oil
- 2 chopped onions
- 12 fry peppers roughly chopped
- 600g. of chopped beef (needle)
- 2 boiled eggs
- Salt and pepper
Step by step
- In a bowl mix the flour with the yeast fresh shredded Add the water and salt and mix with your hand until the ingredients are combined.
- Then place the dough on a clean surface and knead a couple of minutes. Rest 8 minutes and knead another two. So, until you get a thin and elastic dough.
- Once obtained, lightly grease a bowl, put the dough in it and cover it with a slightly damp cloth. Leave it in a draft-free place and wait until the light dough and double its volume. Now in summer, an hour can be enough.
- Meanwhile, prepare the filling. To do this, heat the oil in a saucepan and sauté the onion until transparent. Then add the peppers and fry for a few more minutes until they are soft.
- add the meat, Salt and pepper generously and cook for a couple of minutes. Keep in mind that the meat will finish cooking in the oven, and overcooking it could make it dry.
- Remove from the sauce 40 g. of oil and add them to the dough once it has risen. Knead until integrated and then divide the dough in two, reserving one of the parts in a bowl covered with a damp cloth.
- Now, stretch with the roller on a floured surface the first part of the dough until it is very thin and has the necessary surface to cover the oven tray that you will have lined with baking paper.
- Place the dough on the tray using the roller and cut off the excess edges.
- now stretch the second part of the dough in the same way and reserve.
- Pour the slightly drained stuffing (don't pour any leftover liquids) onto the dough resting on the baking tray. Distribute it well, leaving about two centimeters on each side to later be able to close the dough. On the full spread the chopped boiled eggs.
- Then place the second part of the dough about the filling. Press lightly so that the edges stick together and trim off the excess dough.
- Pinch and twist the edges to seal the empanada and make a hole in the center of the top cover so that it can breathe in the oven.
- Garnish with leftover pieces of empanada dough, sticking them with a little water, and pour some liquids over the freshly made hole.
- Take the oven preheated to 190ºC with air for 30 minutes or until the dough is crisp and golden. Then, take it out and place it on a rack and let it cool down.
- Enjoy the Galician empanada filled with beef and warm onion.