Galician beef empanada
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free y 7 más Indicative dietary requirements
View full classification 25 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Flour wheat flour 500 g
- Water lukewarm 230 ml
- Baking powder 15 g
- Extra virgin olive oil 40 ml for the dough and 60 ml for the filling 100 ml
- Salt 6 g for the dough and 4 g for the filling 10 g
- Minced beef 500 g
- Onion 3 medium onions 500 g
- Pepper red and green 300 g
- Tomato crushed 300 g
- Sugar optional, only if the tomato is sharp 5 g
- Pepper 1 g
Method
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Mix the flour, baking powder and 6 g salt. Add the water and 40 ml oil; knead for 8–10 minutes until smooth. Cover and rest for 45 minutes.
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Brown the beef in batches in 20 ml oil and set aside. Soften the onion and peppers in the remaining oil for 15 minutes.
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Add tomato, pepper and 4 g salt; cook for 12–15 minutes until moist but not wet. Add sugar only if the tomato needs it. Return the beef and cool.
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Divide the dough in two. Roll out the larger piece, line a tray and spread over the cold filling, leaving a border.
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Cover with the second piece, seal, cut a steam hole and prick the top. Bake for 40–45 minutes at 190°C. Rest for 20 minutes before slicing.
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