Empanada Española

History and Background

Empanada Española is a traditional dish with roots tracing back to Galicia, a region in northwest Spain. This delectable pastry is renowned for its savory filling encased in a deliciously flaky dough. The concept of the empanada is believed to have been introduced by the Moors during their occupation of Spain. Over the centuries, it has evolved into a staple of Spanish cuisine, enjoyed during festivals, family gatherings, and everyday dining.

The word "empanada" comes from the Spanish verb "empanar," meaning to coat or wrap in bread. Historically, the empanada served as a portable meal for working-class individuals, offering a hearty and comforting dish that is easy to transport and consume without utensils.

Regional Variations

Throughout Spain, numerous regional variations of empanadas exist, each highlighting local ingredients and culinary traditions. For example, in Galicia, the empanada often features maritime ingredients like fish and shellfish, while in other parts of Spain, it is common to find empanadas filled with ingredients such as chorizo, vegetables, and meats.

Galician Influence

The Galician empanada is one of the most recognizable variations, traditionally prepared with a fish or meat filling, complemented by a sofrito of onions, garlic, and peppers. The pastry itself is typically made from wheat flour and may include yeast or baking powder, yielding a soft yet slightly crispy texture.

Ingredients

• Wheat Flour - 500g
• Yeast - 10g
• Olive Oil - 100ml
• Water - 200ml
• Salt - 10g
• Bell Pepper - 1 medium, chopped
• Onion - 1 large, diced
• Garlic - 2 cloves, minced
• Paprika - 1 tsp
• Fish or Meat of choice - 500g
• Egg - 1, beaten (for glaze)

Preparation

The preparation of Empanada Española involves creating a well-balanced filling and a perfectly textured dough.

Making the Dough

1. In a large bowl, combine wheat flour and salt.
2. Dissolve yeast in warm water and let it sit for about 5 minutes, allowing it to activate.
3. Add the yeast mixture and olive oil to the flour.
4. Knead the mixture until a smooth dough forms. This may take approximately 10 minutes.
5. Cover the dough with a damp cloth and let it rise in a warm place for about an hour, or until it doubles in size.

Preparing the Filling

1. In a pan, heat olive oil and sauté onion, garlic, and bell pepper until they are soft.
2. Add fish or meat and cook until it is fully done.
3. Incorporate paprika for seasoning, adjusting to taste.
4. Let the filling cool before assembling the empanada.

Cooking Process

1. Preheat the oven to 180°C (350°F).
2. Divide the dough into two portions. Roll out each portion into a thin layer that fits your baking sheet.
3. Place one rolled dough layer on the baking sheet and spread the cooled filling evenly over it.
4. Cover with the second layer of dough, and press the edges to seal the empanada.
5. Brush the top with a beaten egg for a golden glaze.
6. Make a small vent in the center of the empanada to allow steam to escape.
7. Bake for about 30-35 minutes or until the crust is golden and crispy. You may set a cooking timer for precision.

Serving and Enjoyment

Empanada Española is best enjoyed fresh out of the oven when its crust is warm and its filling is juicy. It can be served as a main course accompanied by a fresh salad or simply as a hearty snack. Pair it with a glass of traditional Spanish wine for an authentic experience. It also travels well, making it a perfect choice for picnics or as a sharing dish at social gatherings.