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-   -   Empanada gallega (Galician pie roll) (http://www.notesfromspain.com/forums/showthread.php?t=10046)

La Rubia 2nd December 2009 12:15 PM

Empanada gallega (Galician pie roll)
 
Here there is the recipe in Spanish and English, and my own photos of the step-by-step process. Very easy indeed!:

Ingredients:
- 1 box of pastry for pies (not Puff-pastry, the mass musn´t rise or grow up)
- 1 big green pepper
- 1 big red pepper (both peppers which normally we roast)
- 1 big onion
- 5 small tins of tuna in vegetable oil
- 1/3 of a glass of olive oil
- 1 raw egg yolk

Preparation:
* Separate the tuna from the oil.
* Leave the ready made pastry out of the freezer while we cook.
* Cut all the vegetables as in the photo .
* Set a big frying pan with the oil to warm, then add the onion.
Stir and let it poach for about 10 minutes.
* Now add the peppers and stir. Keep at medium heat for about 15 to 20 more minutes stirring occasionally.
* NOW PREHEAT THE OVEN ABOVE AND BELOW TO 225ºC (440º F)

* Drain the oil from the vegetables using a colander over a deep plate.
* Put the drained vegetables in the glass of the mixer and blend.
* Put the beaten vegetables back in the frying pan where we did it and add the drained tuna. Mix together.
* Spread this mixture in the centre of the sheet of pastry, leaving space around the edge to seal it.
* Roll up trying not to leave air inside and seal with a little water (wetting with the finger)
* Paint (the ideal thing is with a brush that you use only for cooking) the surface with the beaten yolk of egg.
* Put into the oven for 15 minutes to 200ºC (390º F). Once colds, cut in slices.



Ingredientes:
- 1 caja de masa de hojaldre quebrada (no hojaldre, la masa no debe subir)
- 1 pimiento verde
- 1 pimiento rojo (ambos de asar)
- 1 cebolla grande
- 5 latitas de atun en aceite vegetal.
- 1/3 de vaso de aceite de oliva.
- 1 yema de huevo crudo

Preparación:

* Poner el atún a escurrir.
* Dejar fuera de la nevera la masa quebrada mientras cocinamos.
* Cortar como en la foto todas las verduras.
* Poner una sarten grande con el aceite a calentar y echar la cebolla. Remover y dejar que se poche
como 10 minutos.
* Ahora echar los pimientos y mover. Dejar a fuego medio como 15 a 20 minutos más removiendo
de vez en cuando.

* AHORA ENCENDER EL HORNO ARRIBA Y ABAJO A 225ºC tal como indica la caja, para que vaya
precalentando.

* Poner un buen colador sobre un plato hondo y escurrir toda la verdura del aceite que tendrá.
* Poner la verdura escurrida en un vaso de batidora y batir
* Volver a poner lo batido en la sartén donde lo hicimos y echarle el atún escurrido. Mezclar.
* Poner este relleno en una base, dejando unos pequeños márgenes, sobre todo para cerrarla.
* Enrollar procurando que no quede aire dentro y sellar con un poco de agua (mojando con el dedo)
* Pintar (lo ideal es con una brocha que uses únicamente para cocina) la superficie con la yema de huevo.
* Meter al horno 15 minutos a 200ºC. Una vez fríos, cortar en rodajas.

http://fotos.subefotos.com/3d0b908da...d06b57ca0o.jpg http://fotos.subefotos.com/6221d76a1...02a26818co.jpg

http://fotos.subefotos.com/69380d2aa...3844a4ea0o.jpg http://fotos.subefotos.com/45b89a560...5103a9ff9o.jpg

http://fotos.subefotos.com/096a4370e...7ec5926d3o.jpg http://fotos.subefotos.com/e9e187780...393dc9603o.jpg

http://fotos.subefotos.com/abbb7d084...15ca377fbo.jpg

greytop 2nd December 2009 12:46 PM

Quote:

Originally Posted by La Rubia (Post 83736)
Here there is the recipe in Spanish and English, and my own photos of the step-by-step process. Very easy indeed!:

Ingredients:
- 1 box of pastry for pies (not Puff-pastry, the mass musn´t rise or grow up)
- 1 big green pepper
- 1 big red pepper (both peppers which normally we roast)
- 1 big onion
- 5 small tins of tuna in vegetable oil
- 1/3 of a glass of olive oil
- 1 raw egg yolk

Preparation:
* Separate the tuna from the oil.
* Leave the ready made pastry out of the freezer while we cook.
* Cut all the vegetables as in the photo .
* Set a big frying pan with the oil to warm, then add the onion.
Stir (remover = stir, move around) and let it poach for about 10 minutes.
* Now add the peppers and stir. Keep at medium heat for about 15 to 20 more minutes stirring occasionally.
* NOW SWITCH ON THE OVEN ABOVE AND BELOW TO 225ºC (440º F) IN ORDER THAT IT SHOULD
BE PREHEATING. (Simply : Preheat the oven to ...)
* Put a good colander on a deep plate to drain the whole vegetable of the oil that will have. (Drain the oil from the vegetables using a colander over a deep plate)
* Put the drained vegetables in the glass of the mixer and blend
* Put the beaten vegetables back back in the frying pan where we did it and add the drained tuna. Mix together.
* Spread this mixture in the centre of the sheet of pastry, leaving space around the edge to seal it.
* Roll up trying not to leave air inside and seal with a little water (wetting with the finger)
* Paint (the ideal thing is with a brush that you use only for cooking) the surface with the (beaten?) yolk of egg.
* Put into the oven for 15 minutes to 200ºC (390º F). Once colds, cut in slices.

Sounds like a must try recipe. I hope the suggestions for the English version help you. Remover is a false friend ;D Masa I think here is just pastry in English although it can also be dough (bread mix) or a batter in other recipes.

La Rubia 2nd December 2009 01:02 PM

Greytop: thanks again! Wow, now reading you I saw all my mistakes!!!

mightykaboosh 2nd December 2009 02:11 PM

That looks amazing! I'm so hungry I could murder one of those right about now ;D

shopaholic 2nd December 2009 04:33 PM

Thanks for explaining and writing this recipe in both languages. I have now discovered two new verbs..I have copied all into my notebook .Great way of learning spanish. I will certainly be trying this recipe on friday on my spanish neighbours who are here on hoiliday from Burgos.
Estoy muy agradecido.

ribeirasacra 3rd December 2009 05:24 PM

La Rubia by posting it in too lanugaes is a good way to learn either one.
But Using hojaldre, is doubtful.

Fillings can range from Pulpo through to most meats.

La Rubia 4th December 2009 08:02 AM

Quote:

Originally Posted by ribeirasacra (Post 83813)
La Rubia by posting it in too lanugaes is a good way to learn either one.
But Using hojaldre, is doubtful.

Fillings can range from Pulpo through to most meats.

That´s not hojaldre, Ribeirasacra.
It´s a pastry that doesnt grow up.
I´ve never done it with pulpo.

Shopaholic: I have more recipes that I´ll go translating to post them in both languages, it´s true that it´s a good way to learn more useful vocabulary!!! :rolleyes:

greytop 4th December 2009 08:16 AM

Quote:

Originally Posted by La Rubia (Post 83840)
That´s not hojaldre, Ribeirasacra.
It´s a pastry that doesnt puff up.
I´ve never made them with pulpo.

Shopaholic: I have more recipes that I´ll go translate to post them in both languages, it´s true that it´s a good way to learn more useful vocabulary!!! :rolleyes:

Doing it with pulpo has other connotations ;)
Pastry in English is mainly either puff (layered so that it expands when you cook it) or shortcrust (stays much the same size on cooking). The former is hojaldre, the latter:
shortcrust (pastry)~crust (pastry) n uncountable (BrE) pasta f quebradiza (tipo de masa para empanadas, tartas etc); [source wordreference]

Pippa 4th December 2009 08:38 AM

Si, se llama pasta quebrada.

La Rubia 4th December 2009 09:24 AM

Quote:

Originally Posted by Pippa (Post 83843)
Si, se llama pasta quebrada.

Exacto, esto es pasta quebrada que es la que se usa en las empanadas y diferente del hojaldre, más usado en repostería, aunque también en primeros platos.
En el Mercadona (supermercados en España) las venden en cajas del mismo tamaño pero la que se usa para la empanada pone en su envase: NO SUBE.

ValenciaSon 4th December 2009 12:20 PM

Rubia, cuando vas a abrir tus restaurantes aqui en los EEUU?

La Rubia 4th December 2009 01:59 PM

Quote:

Originally Posted by ValenciaSon (Post 83860)
Rubia, cuando vas a abrir tus restaurantes aqui en los EEUU?

:D:D:D Pues fíjate que mi sueño siempre ha sido montar un restaurante de comida española, pero de la buena de verdad, en Alemania o Suecia... Ya los EEUU me pilla más lejos, pero que con una buena propuesta no te creas que no intentaría arrancar a la familia de aquí, del culete de Spain que es donde vivimos...
La única pega es que el trabajo de la hostelería es un poco esclavo, pero bien pagao me iría de cocinera a dar de comer comida mediterránea a los nórdicos. :-*

ValenciaSon 5th December 2009 06:25 PM

La receta es muy simple:

Buena comida española + Sitios donde aprecien comida diferente en los EEU = $$$$

Yo se que para comer comida española, que sea autentica y decente, cuesta mucho dinero aqui enlos EEUU. Si alguien podria reproducir las tabernas buenas por tu pueblo pero, con platos diferentes y buenas como las tuyas en un sitio como por Washington DC, donde hay mucha gente educada con dinero y ganas de comer diferentes clases de comidas, me parece que trabajarias mucho pero tendrias mucha$ oportunidade$. :thumbs-up:

La Rubia 5th December 2009 06:28 PM

Quote:

Originally Posted by ValenciaSon (Post 83929)
La receta es muy simple:

Buena comida española + Sitios donde aprecien comida diferente en los EEU = $$$$

Yo se que para comer comida española, que sea autentica y decente, cuesta mucho dinero aqui enlos EEUU. Si alguien podria reproducir las tabernas buenas por tu pueblo pero, con platos diferentes y buenas como las tuyas en un sitio como por Washington DC, donde hay mucha gente educada con dinero y ganas de comer diferentes clases de comidas, me parece que trabajarias mucho pero tendrias mucha$ oportunidade$. :thumbs-up:

:rolleyes: mmmmm, ya me das una pista de un sitio donde habrían oportunidades. Gracias!!! Bueno, cuando vengas por España, si pasas cerca mío, quedas invitado a una buena carne al toro, o a unos garbanzos con chorizo o a un puchero como Dios manda!!

Jim 5th December 2009 10:06 PM

Thanks for the recipe. We ate it tonight, it was lovely.

The detailed instructions and pictures were very useful. I cooked it myself and I can't cook


Jim

La Rubia 5th December 2009 10:19 PM

Quote:

Originally Posted by Jim (Post 83960)
Thanks for the recipe. We ate it tonight, it was lovely.

The detailed instructions and pictures were very useful. I cooked it myself and I can't cook


Jim

Jim, really you cooked it already? Great!!! :p

Knignee09 23rd December 2009 11:08 AM

Empanada gallega Galician pie roll
 
LOL, good to know You can always request that scent in other products that reminds me, I need to add all the roll on scents to the body care scent lists


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