Baked Empanadas are a preparation of Spanish origin. This summer I visited Northern Spain and had quick lunches with these tasty bread bundles richly stuffed.
The original recipe (or recipes, given the wide variety of interpretations of this preparation, both in the dough and the filling) is made with cornflour, lard and is yeast-free (and therefore without leavening). Furthermore, the filling is generally finely chopped meat, onion, olives, hard-boiled eggs, or vegetables or even fish.
For my first time preparing them, I preferred to use yeast (dried sourdough) and extra virgin olive oil for a lighter result. For the filling, I chose flavorful peppers paired with tuna.
SEASONALITY of #peppers – from May to October.
RECIPES with peppers
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Spanish
- Seasonality: Spring, Summer, and Autumn
Baked Empanadas
- 2 1/2 cups Spelt flour (or all-purpose flour)
- 2 tsp dried sourdough yeast
- Sugar (1 tsp)
- 2/3 cup Water (at room temperature)
- 2 tbsps Extra virgin olive oil (one tablespoon)
- 1 1/2 tsp Fine salt
- Onion (1 cup)
- 4 Friggitelli peppers or topepo type (12 oz)
- Garlic (optional)
- to taste Extra virgin olive oil
- to taste Salt
- Paprika (or chili)
- 5 3/4 oz canned tuna (1 or 2 cans)
- 5 1/4 oz Cooked ham (or other deli meat of choice)
- 7 oz scamorza cheese (or another melting cheese)
- to taste milk and extra virgin oil (or one egg)
- to taste Sesame seeds (and/or poppy seeds)
Baked Empanadas
Prepare the dough
Knead the flour with the yeast, sugar, water, and extra virgin oil for about 5 minutes, then add the salt and continue for another 10 minutes. Cover the dough and place it away from drafts, then let it rise until doubled, about 4 hours.
Prepare the filling
Wash and thinly slice the onion, stew it in a large pan with a drizzle of oil and a little water, for about 5 minutes. Add the garlic clove, paprika, and salt.
In the meantime, clean and wash the peppers: remove the stalk, cut them in half and remove the filaments and seeds inside. Cut them into small pieces and add them to the onion. Cook them for about 10 minutes, stirring occasionally. Dry them well. Turn off the heat. Add the shredded canned tuna and mix everything. Let cool.
ASSEMBLY
Divide the risen dough into 6 pieces. Form balls, lightly flour them and with the help of a rolling pin and then your hands, roll them out to form a circle about 6 inches in diameter. Poke holes all over the surface with a fork.
Place the filling in the center, leaving about 3/4 inch border free. Close the empanadas by folding them over to form half-moons, then seal them well (to prevent the rich filling from escaping) by twisting the dough with your fingers or pressing the entire outer edge with a fork.
Brush the surface with an emulsion of oil and milk or with an egg. Sprinkle sesame and/or poppy seeds on top.BAKING
Bake in a preheated static oven at 390°F for about 30 minutes or until done.
Baked Empanadas can be eaten hot, warm, or cold, always delicious.
