by Pallavi Purani

Daring Baker: Empanada Galella

For September, Patriv gave us a beautiful Empanada to try in the kitchen. Since my husband is from a vegetarian family, I decided to make this with bulgar and spices. I am sorry for posting late.

Print Recipe
Daring Baker: Empanada Galella
For September, Patriv gave us a beautiful Empanada to try in the kitchen. Since my husband is from a vegetarian family, I decided to make this with bulgar and spices. I am sorry for posting late.
Course main course
Prep Time 120 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • Dough
  • 1 cup All Purpose Flour .... .
  • 1 cup Whole wheat flour ... .
  • 1.5 tsps yeast Dry Active ... .
  • 5 tbsps Oil ... .
  • 1/2 tsp Sugar .. .
  • 3/4 cup water Warm ... .
  • Filling :
  • 1/2 cup Whole wheat bulgar ... .
  • 1 onion ... . medium size [ finely chopped
  • 1 tomato ... . medium size [ finely chopped
  • 1.2 cups water boiling ... .
  • 1/2 tsp Paprika chilly / red powder ... .
  • to taste Salt pepper . and
  • 2 tbsps ... Oil .
Course main course
Prep Time 120 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • Dough
  • 1 cup All Purpose Flour .... .
  • 1 cup Whole wheat flour ... .
  • 1.5 tsps yeast Dry Active ... .
  • 5 tbsps Oil ... .
  • 1/2 tsp Sugar .. .
  • 3/4 cup water Warm ... .
  • Filling :
  • 1/2 cup Whole wheat bulgar ... .
  • 1 onion ... . medium size [ finely chopped
  • 1 tomato ... . medium size [ finely chopped
  • 1.2 cups water boiling ... .
  • 1/2 tsp Paprika chilly / red powder ... .
  • to taste Salt pepper . and
  • 2 tbsps ... Oil .
Instructions
  1. Put the yeast in warm water and add the sugar.
  2. Once it froths, add it to the flours.
  3. Add the oil and salt and make a dough.
  4. Let the dough proof from atleast 1 hour.
  5. half the dough and roll it as thin as you want to pie to be.
  6. Place the rolled dough on a baking tray.
  7. To make the filling now, in a pan, heat the oil, and sweat the onions.
  8. Add the tomatoes and the spices.
  9. Cook it until the tomatoes are reduced.
  10. Add the bulgur and mix well.
  11. Now add the boiling water and reduce the flame to medium.
  12. Cover with a lid and cook until done. It should be dry to touch. Adjust the seasoning.
  13. Let it cool completely.
  14. Add the filling to the rolled dough in the center.
  15. Roll the 2nd half of the dough, it should be slightly smaller than the base.
  16. Cover the bulgur with it, and turn the edges to seal.
  17. With the remaining dough, cut shapes and stick on the empanada.
  18. Make a hole on the top of the empanada and bake in a pre heated oven at 180C.
  19. Brush it with milk/beaten egg and bake it for 40 min, until nice and golden.
  20. Serve it with salsa.


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