As usual this month too I was not able to finish baking partner’s challenge on time. Yes the reveal date was 15, I was sick with strep throat and fever. Now that I have recovered, I decided to finish the challenge. This month challenge was suggested by Marisa of Thermofan. She asked us to make Empanada gallega/ Galician empanada. I decide to make vegetarian version of Empanada.
This empanada gallega is different from Mexican empanadas they are like hand pie. I want to make them too. However this Emapanda gallega is full form pie with cover made of bread dough and filling made of either vegetables or fish or sea food.
Galicia is an autonomous Community located in the in the northwest of Spain, right on top of Portugal. The Galician empanada is the signature of Galician cuisine. Empanadas first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese and Spanish verb “empanar”, meaning to wrap or coat in bread. Nowadays it is a common dish all over Spain.
The dough is thin and made with wheat or corn flour, not cornstarch (similar or the same used for making bread). It’s usually prepared with the fillings you can imagine: fish, seafood, veggies or meat and a mixture or vegetables called “zaragallada”. It can also be baked with sweet fillings. It’s delicious.
Empanadas can be served as an appetizer, first course or “tapa”; freshly cooked or cold but are best at room temperature.
I decided to follow the cover recipe as such however, made changes in filling. I have universal vegetable filling, which I use for my samosa, vegetable hand pie, cutlet etc. So my Empanada gallega is fusion between Spanish and Indian cuisine. Their marriage turned out to be excellent. Spicy filling with potato, onion, green and red bell pepper turned out be delicious.
Day before baking Empanda Gallega I made filling and then dough for the pie on the next day. Once I made more pie dough and filling, then the dreaded part came, yes empanda gallega is an artistic master piece, out cover is topped with beautiful designs made with bread dough. With two little ones constantly pulling my dough from both sides, making design was another difficult task. Still I managed to make some before my dough got vanished.
Once baked, hubby wanted to eat it immediately, however food blogger in me prevent him from doing that. Yes I commit that sin most of time by telling him photo first and then eating. Poor guy told me you are cooking for blog not for us. I like to take that blame rather than missing my photography section. Finally after the photography, I gave him the slice. He told me it is excellent. I am happy that entire pie was finished in one sitting. As cook what else do I need? Here comes my recipe of Empanada gallega.
Give it try you will like it, please make sure to look at other baking partners creations too.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.