Galician Empanada
Galicia — Mother recipe · en it
A delicious Galician Empanada, filled with calf meat and potatoes, crispy and exquisite.
📷 Tamorlan — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 200g of calf meat
- 200g of potatoes
- 1 onion
- 500g of empanada pastry
- 2 eggs
- Oil for frying
- Salt and pepper to taste
- 1 teaspoon of oregano
Method
- Chop the calf meat and onion, then mix with the mashed and cooked potatoes, salt, pepper, and oregano.
- Roll out the empanada pastry and cut two circles of about 15 cm in diameter.
- Place the filling mixture on one circle of pastry, leaving a border around it.
- Cover with the other circle of pastry and seal the edges with beaten egg.
- Make cuts in the shape of empanadas along the edges.
- Fry the empanadas in plenty of hot oil until golden brown.
- Serve hot with a cider sauce or a salad.
The story
The Galician Empanada originates from the culinary traditions of Galicia, Spain, where the meat and potato filling has been loved for generations.
Community variants (0)
No variants yet: propose the first one!