Empanadillas Gallegas

 

Empanadillas Gallegas, or Galician turnovers, are one of Galicia's most popular foods. Though larger quantities of these empanadas are available, as are pie-style variants presented in slices, these tiny empanadillas pack all the tastes in appetizer size.

 

Ingredients

For the Sofrito:

3 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

1 green sweet pepper, diced

2 large cloves garlic, minced

1 (28-ounce can) crushed tomatoes

1 teaspoon sweet paprika

 

For the Dough:

4 cups flour, sifted

1 teaspoon salt

1 teaspoon sweet paprika

1 (0.25-ounce) packet dry yeast, or 0.6 ounces of fresh yeast

1/3 cup lukewarm water

3/4 cup olive oil

1/3 cup lukewarm milk

 

For the Tuna Filling:

24 ounces canned tuna, drained

3 hard-boiled eggs, chopped

1/2 to 2/3 cup sofrito

For the Meat Filling:

4 tablespoons raisins

4 tablespoons olive oil

2 medium onions, finely chopped

2 large cloves garlic, minced

1 1/2 pounds ground beef

Salt, to taste

Freshly ground black pepper, to taste

2 teaspoons dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon sweet paprika

2 1/2 teaspoons ground cumin

4 ounces dry white wine

1/2 to 2/3 cup sofrito

1 hard-boiled egg, finely chopped

 

For Assembly:

1 egg white

1 egg, for optional egg wash

 

Prepare the Sofrito

Collect the ingredients for the sofrito.

In a medium-sized pan, heat the olive oil and add the chopped onions. Sauté until the mixture is translucent, about 5 minutes.

Sauté the peppers for a further 5 minutes, or until they are soft.

Mix in the garlic. Cook for another minute with the ingredients.

Sauté for 10 minutes more, or until sauce has decreased and thickened, after adding the crushed tomatoes and paprika.

Reserve and cover.

 

Prepare the Dough

Collect the ingredients for the dough.

In a large mixing basin, combine the flour, salt, and sweet Spanish paprika. Inside the flour, make a well.

Dissolve the yeast in the lukewarm water in a separate basin.

Compose the well in the center of the flour with the yeast mixture, oil, and milk. With a back of a spoon, combine all of the ingredients until a dough forms.

Put the sticky dough on a floured work surface. Using your hands, aggressively knead the dough to generate the gluten by pushing it towards you, cradling it, and then tugging it away from you, alternating directions with each cycle. Continue for 8 to 10 minutes, or until the dough is elastic and flexible. Shape a ball, lay it in a basin, covered with a clean kitchen towel, and set aside for 1 hour in a warm, dry location.

 

Prepare the Tuna Filling

Collect all of the tuna filling components.

In a large bowl, flake the tuna into pieces using a fork.

Toss in the diced hard-boiled eggs well.

Begin by adding 1/2 cup of sofrito to the tuna and eggs. If the filling appears dry, add additional sofrito until it is wet and thick. Hold and cover.

 

Prepare the Beef Filling

Collect the ingredients for the meat filling. Allow the raisins to marinate in warm water for 5 to 10 minutes. Meanwhile, heat the olive oil in a big heavy-bottomed saucepan. Sauté the onions and garlic for 5 minutes, just until the onions are translucent. Sauté the ground beef over medium-high heat, stirring often. Season with salt and pepper to taste, and simmer the mixture for approximately 10 minutes, or until the meat is done. Remove the raisins from the water and add them to the pan. Combine the parsley, oregano, paprika, cumin, white wine, sofrito, and diced egg in a mixing bowl. Begin with 1/2 cup sofrito and add more if necessary to achieve a wet and rich filling. Cook on low for about 5 minutes, stirring occasionally.

Take off the heat and set aside.

 

 

 

Form the Dough

Dividing the risen dough in half is a good way to start.

Roll out one-half of the dough to about 1/8-inch thickness on a lightly floured clean surface.

Cut the dough into 4-inch squares to form triangle empanadas. To make half-round empanadas, cut out circles in the dough with a 4-inch diameter cookie cutter. To prevent the dough from drying out, shape it and cover it with a dishtowel. Stretch out the leftover dough and cut it into the desired shape. Cover and set aside until ready to construct the empanadas.

 

Make the Empanadillas

Heat the oven to degrees Fahrenheit. In a small mixing basin, softly whisk the egg white. Fill each square or circle of dough with a generous spoonful of filling.

Brush the egg white around the edge of the dough, fold it over, and seal with your fingers. Continue with the rest of your sliced dough until you're out of stuffing.   Arrange the empanadas on a cookie sheet that has been lined with parchment paper. Bake for approximately 15 minutes at 350 F, until golden brown.