A .com munching on Empanadas ;)!

Baking, Breads, flour, Non-veg, Snacks | November 12, 2012 | By nimisrecipes

I have been working on posting on my .com for the past days.This post for basically to be put up on my blog but it lagged from all the way from September to November.As its said that ‘better late than never’..heres my post on Emapanada Gallegas.

Empanada is a basically stuffed bread that’ s been baked or fried out .The roots of Empanadas lie in Spain & Portugal…though there are many variations in many countries.This post is dedicated to the DB challenge for September.Thanks to Patri for the awesome recipe.:)

Empanada Gallega

For the crust:

Ingredients

5-1/3 cups bread flour
2 cups of lukewarm water (about 85°F/30ºC), approximately
1 tablespoon fresh yeast
2 teaspoons salt
4 tablespoons oil
1 large egg, for egg wash

Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers.In a small bowl, mix the water and the salt.Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a messy ball of dough.On a clean counter top, knead the dough for approximately 10 minutes.Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, drought-free place for approximately 40 to 50 minutes.Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make.

For the filling:

3 medium sized Onions chopped

1 tbsp of ginger & Garlic chopped

5 green chillies finely chopped

2 cup of cooked shredded chicken

1/2 tsp turmeric powder

2 tsps of black pepper powder

1 tsp garam masala powder

curry leaves chopped

coriander leaves chopped

In a pan pour about 2 tbsps of oil,saute the ginger & garlic with the chopped onions till translucent.Add in the green chillies,and stir for a few minutes.Now add in the powders& chicken .drizzle oil on the sides of the pan stir fry the chicken mix with salt.Add 1/2 tsp of garam masala, coriander & curry leaves before turning of the flame.

Assembling

If you haven’t used wax paper, either lightly flour or line with wax paper your pan or tray.Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.Place the filling, making sure it is cold and that all the base is covered. Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as “dry” as possible.Start preheating your oven to moderate 350°F/180ºC/gas mark 4.Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this “top” dough needs to be smaller around than the bottom, as it only needs to cover the filling.If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in, that way you end up with a rope-like border.When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it’s baking without breaking the cover.Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash. Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.