Galician Empanada

6

Dough
 350 g flour, plus more for dusting
 1 ½ tsp kosher salt
 1 pinch black pepper, fine ground (to order)
 1 tsp yeast, instant
 240 ml water, warm
 2 tbsp extra virgin olive oil, plus some to grease the pan
Filling
 100 ml extra virgin olive oil
 20 shishito peppers, stems removed, sliced
 1 cup piquillo peppers, drained and julienned
 3 Spanish onions, brunoised
 20 garlic cloves, sliced
 500 g Ventresca or Bonito (Spanish tuna conserve oil, packed)
 2 tbsp parsley, picked and roughly chopped
 salt
 ground pepper
 sherry vinegar

Dough
1

Mix flour, salt and yeast in a bowl.

2

Add water and olive oil, mix with a fork until combined.

3

Knead by hand for 5 to 6 minutes.

4

Form into a ball.

5

Rub with oil.

6

Place in a bowl, cover to rest in a warm place for 2 hours.

Filling
7

Heat the oil in a large pan until hot enough to sear.

8

Add the shishitos and season with salt.

9

Sauté for 2-3 minutes.

10

Add the onion and garlic.

11

Mix and cook over medium heat, not allowing the onions to brown.

12

Add piquillos and cook until all is tender. Taste and adjust seasoning.

13

Remove from heat and stir in tuna.

14

Add parsley and season again with sherry. Taste and adjust.

15

Cool and use immediately, or store in the refrigerator for 3 days.

Empanadas
16

Preheat oven to 350 F.

17

Grease a casuela or crème brulee dish.

18

Divide dough into 2 or 4 portions depending on the size of your dish.

19

Roll out the dough on a floured surface.

20

Press it into the dish, pressing in the corners.

21

Add filling to the dish on top of the dough, smooth it out.

22

Roll a smaller round of dough out to top the empanada.

23

Cut a hole in the center to allow steam to escape.

24

Decorate as you’d like.

25

Bake for 45-55 minutes.

26

Remove and cool in the dish slightly.

27

Remove from dish, and cut in half.

28

Best served at room temperature with aioli and burnt lemon sauces.

Ingredients

Dough
 350 g flour, plus more for dusting
 1 ½ tsp kosher salt
 1 pinch black pepper, fine ground (to order)
 1 tsp yeast, instant
 240 ml water, warm
 2 tbsp extra virgin olive oil, plus some to grease the pan
Filling
 100 ml extra virgin olive oil
 20 shishito peppers, stems removed, sliced
 1 cup piquillo peppers, drained and julienned
 3 Spanish onions, brunoised
 20 garlic cloves, sliced
 500 g Ventresca or Bonito (Spanish tuna conserve oil, packed)
 2 tbsp parsley, picked and roughly chopped
 salt
 ground pepper
 sherry vinegar

Directions

Dough
1

Mix flour, salt and yeast in a bowl.

2

Add water and olive oil, mix with a fork until combined.

3

Knead by hand for 5 to 6 minutes.

4

Form into a ball.

5

Rub with oil.

6

Place in a bowl, cover to rest in a warm place for 2 hours.

Filling
7

Heat the oil in a large pan until hot enough to sear.

8

Add the shishitos and season with salt.

9

Sauté for 2-3 minutes.

10

Add the onion and garlic.

11

Mix and cook over medium heat, not allowing the onions to brown.

12

Add piquillos and cook until all is tender. Taste and adjust seasoning.

13

Remove from heat and stir in tuna.

14

Add parsley and season again with sherry. Taste and adjust.

15

Cool and use immediately, or store in the refrigerator for 3 days.

Empanadas
16

Preheat oven to 350 F.

17

Grease a casuela or crème brulee dish.

18

Divide dough into 2 or 4 portions depending on the size of your dish.

19

Roll out the dough on a floured surface.

20

Press it into the dish, pressing in the corners.

21

Add filling to the dish on top of the dough, smooth it out.

22

Roll a smaller round of dough out to top the empanada.

23

Cut a hole in the center to allow steam to escape.

24

Decorate as you’d like.

25

Bake for 45-55 minutes.

26

Remove and cool in the dish slightly.

27

Remove from dish, and cut in half.

28

Best served at room temperature with aioli and burnt lemon sauces.

Galician Empanada