Galician Scallop Empanada
Galician empanada of small scallops with onion and pepper sofrito. The festival one, homemade version.
- Total
- 90 min
- Prep
- 45 min
- Servings
- 6
- Difficulty
- Hard
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Ingredients
Serves 6
- flour1 lb
- fresh yeast0.25 oz
- white wine3.5 fl oz
- small scallop1 lb
- onion3
- red bell pepper1
- garlic clove2
- sweet paprika1 tsp
- egg1
- olive oil3.5 fl oz
- salt1 tsp
Method
- 1
Sweat the chopped onion, red pepper and garlic in the olive oil 25 minutes over low heat. Add the sweet paprika and drain the oil, reserving it.
- 2
Mix the flour with the salt, the fresh yeast dissolved in 150 ml of warm water, the white wine and 80 ml of the reserved oil. Knead 10 minutes and rest 1 hour.
- 3
Clean the scallops, dry them and mix raw with the cold sofrito.
- 4
Preheat the oven to 190 °C (375 °F). Roll out half the dough thin, spread the filling, cover with the other half and seal the edges. Make a hole in the center.
- 5
Brush with the beaten egg and bake 40-45 minutes, until golden.
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