Breads & doughs
Galician empanada dough
Thin and tasty dough for empanada in the Galician style.
Vegetarian
Ingredients
- 500 g wheat flour
- 150 g warm water
- 60 g olive oil
- 1 egg
- 15 g fresh yeast
- 8 g salt
- 1 yolk for brushing
Step-by-step
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- Put the water, oil and yeast in the mixing bowl and set 2 min/37°C/speed 2.
- Add the flour, egg and salt and mix 20 sec/speed 6.
- Knead 3 min/closed bowl/dough mode.
- Shape into a ball and let it rise covered until doubled in volume, about 45 min.
- Divide the dough into two halves and roll out each one with a rolling pin.
- Place one base on the tray, spread the cold filling and cover with the other half.
- Seal the edges making a cord and make a chimney in the centre.
- Brush the surface with beaten yolk.
- Bake in a preheated oven at 190°C for 40 min until golden.
- Let it cool slightly before cutting.
Tips
- The filling must be cold so it does not moisten the dough.
- You can add sweet paprika to the kneading for more colour and flavour.
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