Galician Vegetable Empanada
Galician empanada filled with peppers, onion, zucchini and hard-boiled egg. Vegetarian and perfect to take along.
- Total
- 85 min
- Prep
- 40 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
Serves 6
- flour1 lb
- fresh yeast0.25 oz
- white wine3.5 fl oz
- onion3
- red bell pepper1
- green bell pepper1
- zucchini1
- crushed tomato5.25 oz
- egg2
- sweet paprika1 tsp
- olive oil3.5 fl oz
- salt1 tsp
Method
- 1
Sweat the onion, peppers and zucchini in strips in the olive oil 25 minutes. Add the crushed tomato and sweet paprika 10 minutes. Drain and reserve the oil.
- 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 sofrito oil. Knead and rest 1 hour.
- 3
Mix the sofrito with the chopped hard-boiled egg.
- 4
Roll out half the dough, spread the filling, cover with the rest and seal. Brush with the beaten egg.
- 5
Bake at 190 °C (375 °F) 40-45 minutes.
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