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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