• With these simple steps you can prepare one of the most versatile dishes of Spanish cuisine

Spanish cuisine is well known for its huge range of culinary options capable of delighting any palate. There are many typical dishes from one or another part of the peninsula or the islands that in this globalized world have already traveled to all corners of the entire planet.

Today we will focus on a timeless classic, typical of various parts of the Spanish geography, and that has a common base despite being prepared in different ways depending on the territory. It’s about the Patty: a staple on the table at numerous social gatherings that you can prepare yourself at home without much hassle.

Follow the tips below to make a delicious homemade empanada, simple and fastto surprise your guests.

Homemade empanada recipe

dough ingredients

  • Strength flour (600 g)

  • Warm water (200ml)

  • Fresh yeast (40g)

  • Olive oil (150ml)

  • Salt (7g)

  • Egg (1)

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Filling Ingredients

(For this recipe we will prepare a tuna empanada with tomatothese ingredients can be replaced by others to taste: meat, cheese, spinach…)

  • Drained canned tuna (500 g)

  • Tomato sauce (250g)

  • Onion (500 g – optional)

  • Bell pepper (1 red and 1 green – optional)

  • Olive oil

  • Salt

  • ElaborationCut julienned onion and diced peppers.

  • fry with olive oil until softened.

  • Add the tomato sauce and cook for five minutes with everything mixed.

  • Add the drained tuna and shredded as much as possible. Mix again and turn off the heat.

  • Let the filling cool down.

  • While this is happening, drain occasionally the oil of the mixture (which can be used for the dough)

  • pour into a bowl the force flour (except 3-4 tablespoons that we will leave aside)

  • Dissolve yeast in warm water and let stand a couple of minutes. Then stir until complete dissolution.

  • Pour the water with the yeast in the center of the flour, in which we will have made a small hole. Remove from the center out to integrate the mixture.

  • Add the oil (the one that we had drained before) and later the salt. Keep stirring.

  • Sprinkle an area of ​​the worktop with flour, place the dough on top and shape it into a ball by applying pressure with your fingers.

  • Put the ball in a bowl also floured, cover with a cloth and let rest an hour, during which it will increase in size.

  • After the waiting time, split Divide the dough in two and spread one part with a rolling pin on the previously floured surface.

  • Place on the oven tray, cover with the filling and leave a few centimeters uncovered at the ends to make the edge of the dough, which will seal the empanada.

  • Place the other half of the dough on top. seal around the perimeter and paint the surface of the empanada with the beaten egg.

  • Make a hole in the dough for the gases to escape and put in the ovenat 180ºC for three quarters of an hour, with heat up and down and with the tray in the center of the appliance.

  • By the end, let cool the pie before consuming it.


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