Empanada Gallega - Spanish Savoury Pie

Sliced

Patterns

Topped with other rolled out dough

Rolled out and added filling

After 1st Proofing

For 1st Proofing

Filling

Ingredients:

For Dough:

All purpose flour - 358 g
Luke warm water - 200 ml
Instant yeast - 1/2 tbsp
Salt - 1 tsp
Oil - 2 tbsp
Milk - 2 tbsp(for milk wash)

Filling:

Green peas - 1 cup
Carrots - 1 (fine chop)
Potato - 2 (boiled)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Red chilly powder - 1 tsp
Kadai Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Heat oil in pan and add in onions and saute for a while.
• I boiled potatoes and peas.
• Mashed the potatoes and set aside.
• Cook in medium flame.
• Add in tomatoes and cook till it is mushy.
• Add in veggies of your choice and mix well.
• Add in salt and spice powders and mix well.
• Sprinkle little water and cover and cook till it done.
• Filling should be dry.
• Garnish with coriander leaves and set aside to cool.
• Now in a bowl add in flour, salt and mix well.
• Add in yeast and luke warm water.
• Add in oil and mix well to make a soft dough.
• Place this in a greased bowl and cover with a lid.
• Set aside for an hour for first proofing.
• Once doubled in size, punch the dough and divide in into two portions.
• The dough weighed 560 g and I divided one with more weight and the other with little lesser weight.
• Grease the tray and place a rolled out dough in it.
• I used a 7 inch square tin and just marked edges.
• Spread the filling on it and top it with other rolled out portion.
• Refer pic for the same.
• Now crimp sides joining top and base layer.
• Use left out dough and make patterns
• Brush the top with milk.
• Bake this in a preheated over at 180°C for 25-30mins.
• Or until the top is in golden brown.
• Let it cool and then slice an enjoy.