Baking | Empanada Gallega … Daring Bakers at their best!

“I celebrate food every day, it’s sustains us and forms who we are.”
John-Bryan Hopkins

Empanada Gallega It was the 27th and my mind was singing Empanada Gallegaonly that procrastinating got the better of me this time around. It’s the Daring Baker time of the month, and this time I got deluged with work. Not that I didn’t do the challenge; I didn’t draft the post in time. From Filled Pate a Choux Swans last month to savoury pies in September, the journey gets more delicious every month.

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

Empanada GallegaI was instantly attracted to the origin and inspiration behind these charming little pies. The story so beautifully and poetically narrated by Patri, it played in my mind as a film. In her words …Empanada GallegaEmpanada Gallega

My grandparents lived in a country house that my great-grandfather built a hundred years ago. It is in the northwest of Spain, right on top of Portugal, in the region called Galicia. Back in the 70s, the kitchen was the place of gathering, talking, reading… and there was always something cooking on the iron stove, be it a pot of caldo (a hearty soup), or a stew, or a cake in the oven. When I think back to those days, I can smell the sweetness of burnt wood or coal, the almost “chocolate” scent that rose up to your nostrils when you opened the door, the warmth of the air when coming in from a cool, windy and wet August morning…

Empanada Gallega  I knew instantly that I would be making these! The dough was ready in next to no time. I made the whole recipe for dough and have to say there was a LOT of dough! {I substituted a little bit of plain flour with whole wheat}. You can make one large pie, or many small ones. The dough lasted 3 days {keeps well in the fridge}. On day three I made Turkish pizzas with it. Wonderful stuff!

An empanada{or empada, in Portuguese} is a stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread.

Empanada GallegaIt’s an easy dough to use, and the recipe is interesting. You roll out the dough and use it like a pastry dough for pie, a larger portion for the bottom. Place it in your baking dish with a rim {step by step here}. Top with filling and cover with a smaller portion of rolled out dough and seam the edges. The amount of dough you use it up to you entirely. Since I’m trying {read desperately} to cut back on carbs these days, I rolled the dough really thin. It worked like a charm!Empanada GallegaAs Patri says, Empanada is the kind of food that makes one go back to childhood. A bread-like dough that surrounds a vegetable frittata with anything you can imagine, from sardines to beef. Or filled with sugar, butter and fruit. Warm or cold, it was simple, pretty, and delicious.Empanada GallegaThe amazing thing is that almost every region in the world has an empanada sort of preparation whether it be the curry puff from Malaysia, samosa and  gujiya from India, calzones from Italy, meat pies from Ghana, börek from Turkey, kibbeh from Lebanon … and plenty more! {‘Plenty’ reminds me of Ottolenghis new book ‘Jerusalem‘ that Shulie just shouted out about! Another winner, another cookbook on the wishlist. Sigh} Empanada GallegaI made a portion of lamb filled empanada galettas  as well {with the same lamb filling from the Lamb Purslane Pides aka Turkish pizza}. This is a handy basic empanada recipe and makes for great food on the go. Make one large empanada galletta or small ones, even petit work well in a muffin tray maybe, or in ramekins.Empanada Gallega

Do stop by here and check out some the amazing empanada galletas that will make you instantly crave pie! Thank you Patri for sharing your delicious childhood memories and recipe with us. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!

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Also find me on The Rabid Baker, The Times of India

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Comments

  1. They’re almost too pretty to eat. Love that you made individual ones. I think I have those same custard dishes. I’m going to have to starting using them in more ways. Wish I’d made time to do the DB challenge this month. Looks scrumptious!

    • You are sweet GF! Done with the son’s wedding? All good? Can’t imagine you didn’t give the challenge a go. Let’s see what next month brings up! This is one group I love being a part of. Hugs!!

  2. sooooooooooooo pretttttttyyyyyyyyy. i as wem just doing mine :) i love the filling as well

    • Oh what fun. You are a busy daring baker dahlin’! I had fun with these. Anything petite or individual makes me feel very creative. ♥ playing around with DB challenges.

  3. They look gorgeous! Deliciously done!

  4. Charming pies indeed! Love that these are made with yeast dough and the dough can be refrigerated. Cutting down on the carbs? Why? Envy you for baking so extensively, yet being in shape! My baking shows on me :((

    • Cutting down on carbs with hub in mind. I eat very small portions anyway. Now inspired by peeps on FB, even take the dog out at 6 every morning. Not sure how long it’ll last, but am trying. LOL!! You are in Daring Bakers from October right? FUN!!

  5. simran kamath says:

    These are perfect…….the individual servings…the filling is ingenious…using chicken and veggies(perfect for my veggie hating son)…….and last but not the least…you look gorgeous..so why the carb cutting?

    • Simran, you are too gfenerous with your sweet words. Taking a bow! Cutting down on carbs with hub in mind, and all that the papers talk about these days. Old age=slow metabolism!! LOL

  6. I love the way they look !!!
    Can’t wait to try the single serves…. :-)
    Cheers !!

  7. It has a very rustic feel to it. I really want to try this one.

  8. Oh, wonderful! Those mini-pies look amazing. I love that filling. Tasty!

    Cheers,

    Rosa

  9. Kaajal Pradhan lamba says:

    Deeba , your posts are always a delight to go through :). Inviting pic and lovely write up …am gonna try this soon, looks like something my daughter will def. like :P

  10. These are not empanadas as I am used to which are half moon or even triangular in shape. They look as beautiful as the probably taste.

  11. Lovely ones Deeba.. I too love individual ones:) Urs looks cute and u always rock.

  12. Promises and pie-crusts are meant to be broken.
    Can we get some pie crusts to break the coming weekend. :-)
    They look so delicious. Almost licked my lappy. So hungry.

  13. Gorgeous empanadas! They look delicious, and the filling sounds spectacular!

  14. I love all the variations that can be made with this dough and the possibilities for fillings are endless!

  15. ah Deeba your empanada gallega look absolutely amazing!!

  16. Wow, Deeba, you ar such a creative DB!!! You made so many versions, all of them yummy and gorgeous. Best regards and congratulations on a beautifully done challenge!

  17. As always a wonderful job on this challenge Deeba
    I love the idea of chicken and eggplant for a filling. I need to try that soon

  18. Vindee, I am so impressed that you are still doing the Daring Bakers. I think they kicked me out a couple years ago. I love empanadas but have not made in little pans, which would be easier (in my opinion) to make. I love the chicken and eggplant – definitely adding these to my list of much makes this winter! Perfect for a chilly night at home.

  19. Love the look of your empanadas. We ate lots of curry puffs as kids in Malaysia.
    We use to have a curry puff press, might try maiking them the way you did. There are called Karipap and the version with a oil dough is called Karipap Pusing.
    Refer to my posting below.

  20. They look so wicked ;-)
    Beautiful wicked…

  21. The empanadas look absolutely delish.I have been a silent reader all this while. I love all your posts,the clicks,the write ups and last but not the least the recipes.A lot of hardwork shows in your presentation.You are a great inspiration for new bloggers like me.Love to see more of your wonderful creations.

  22. Loving these! Totally delicious, and great photos! :)

  23. beautiful version of the classic empanadas…and delicious filling

  24. These look absolutely stunning! Love the little smiley face that one of them is making :-)

  25. Been thinking about trying a yeasted galette for ages, your beautiful empanadas are nudging me towards the kitchen. Love that burnished crust.

  26. I am trying not to salivate looking at all of the deliciousness going on here!

  27. Beautiful! I love the shape and wow love the filling! This is actually something my family would love. Your styling is beautiful, too, sistah!

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