Some days, making many individual empanadas simply will not do. Some days, the only thing to do is to roll the dough as big as you can and make an empanada gallega.
A savory dish, these large round or rectangular Spanish empanadas are stuffed with a sofrito of tuna, or a beef picadillo. Having had none of this at hand, this particular one was filled with about 10 ounces of smoked salmon, a cup and a half of sweet potato puree and a roasted poblano peppers.
Served with a swipe of tomatillo salsa, it couldn’t have been better.
- 200 g all-purpose flour
- 160 g whole wheat flour
- 7 g active dry yeast
- 150 g warm water
- 90 g extra virgin olive oil
- 1 tsp kosher or sea salt
- 1 egg, beaten well, for wash
Dissolve the yeast in warm water and rest for 5 minutes.
Using a stand mixer fitted with a dough hook, mix the flours well. Add the dissolved yeast and flour while continuing to mix at low speed, followed by the oil. Mix for approximately 2 minutes, and add the salt.
Continue to mix until soft and smooth and the dough pulls away from the sides of the bowl.
Form a smooth ball with the dough and dust lightly with flour on all sides. Place in a clean bowl and cover with a damp kitchen towel. Allow to rest for 45 minutes, or until it springs back when pressed with a fingertip.
When ready, knead the dough on a lightly floured surface to press out any air pockets. Divide into two even portions. Roll each portion to a disk approximately the size of a large dinner plate.
Trim both into a more or less even circles, reserving scraps if desired for decorations. Place bottom circle on a parchment or baking mat lined sheet tray.
Lightly brush crust edge with egg wash. Add filling, leaving 1″ clear all around. Filling should not be too wet, to prevent a soggy bottom crust. Place top crust over filling, pressing the edge gently to close.
Fold the edge over, pressing with the thumb over the forefinger to form a decorative rope. Decorate the top if desired. Brush everything well with egg wash and cut plenty of ventilation holes to prevent the top crust from rising.
Bake at 450ºF for 15 minutes, turning down to 400ºF until the crust is golden brown, approximately 30 to 40 minutes.
Allow to cool slightly before cutting.
Clearly, I really like empanadas: