Galician Empanada Dough
Galician empanada dough with the oil from the sofrito and white wine, thin and crisp. Freezes as a ball.
- Total
- 15 min
- Prep
- 15 min
- Servings
- 6
- Difficulty
- Easy
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Ingredients
Serves 6
- flour1 lb
- fresh yeast0.25 oz
- white wine3.5 fl oz
- olive oil2.75 fl oz
- sweet paprika1 tsp
- salt1 tsp
Method
- 1
Dissolve the fresh yeast in 150 ml of warm water.
- 2
Mix the flour with the salt and sweet paprika, and add the yeast water, white wine and olive oil (ideally the oil from the filling sofrito).
- 3
Knead 10 minutes until smooth and elastic.
- 4
Cover and rest 1 hour before rolling out, or freeze as a ball.
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