33
Galician Empanada
3
(34)
0 kcal
inantas
Preparación de la receta
1
The grams in the ingredients are not correct.
2
Breaded dough: Mix the milk, EVOO, wine and egg. When we have a homogeneous dough, we add the yeast and progressively incorporate the flour, we must add until we have a dough that does not stick to the fingers. Let it rest for one hour.
3
Filling: Poach the onion with the bell pepper. Drain the tuna and add. Mix well, before removing from the heat add a little saffron and sweet paprika.
4
We divide the empanada dough into two portions. One larger than the other. The larger one will be the base, the smaller one the lid. Once stretched, we introduce the filling and cover. Paint with egg before putting in the oven. With a fork, we chop the surface of the empanada. Bake in the oven, at least 45 minutes, at 180°, top and bottom.
Ingredientes
4 raciones
4 raciones
Tuna in olive oil
450 gramos
Onion
200 gramos
Red bell pepper
200 gramos
Whole wheat spelt flour
160 gramos (aprox. 4 vasos)
Vegetable drink
25 gramos (aprox. 1 vaso)
White wine
25 gramos (aprox. 1 vaso)
Fresh yeast
20 gramos
Saffron
10 gramos
Chicken egg
10 gramos (aprox. 1 pieza)
Red paprika from la vera
10 gramos
Extra virgin olive oil
8 gramos (aprox. ½ vasos)
Ingredients
Steps
Calories
Ingredientes
4 raciones
4 raciones
Tuna in olive oil
450 gramos
Onion
200 gramos
Red bell pepper
200 gramos
Whole wheat spelt flour
160 gramos (aprox. 4 vasos)
Vegetable drink
25 gramos (aprox. 1 vaso)
White wine
25 gramos (aprox. 1 vaso)
Fresh yeast
20 gramos
Saffron
10 gramos
Chicken egg
10 gramos (aprox. 1 pieza)
Red paprika from la vera
10 gramos
Extra virgin olive oil
8 gramos (aprox. ½ vasos)
1
The grams in the ingredients are not correct.
2
Breaded dough: Mix the milk, EVOO, wine and egg. When we have a homogeneous dough, we add the yeast and progressively incorporate the flour, we must add until we have a dough that does not stick to the fingers. Let it rest for one hour.
3
Filling: Poach the onion with the bell pepper. Drain the tuna and add. Mix well, before removing from the heat add a little saffron and sweet paprika.
4
We divide the empanada dough into two portions. One larger than the other. The larger one will be the base, the smaller one the lid. Once stretched, we introduce the filling and cover. Paint with egg before putting in the oven. With a fork, we chop the surface of the empanada. Bake in the oven, at least 45 minutes, at 180°, top and bottom.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Cereals
Occasional use
Doughs and breads
Fish and seafood
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