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Old 2nd December 2009, 12:15 PM   #1
La Rubia
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Default 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.








Last edited by La Rubia; 2nd December 2009 at 01:01 PM.
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Old 2nd December 2009, 12:46 PM   #2
greytop
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Quote:
Originally Posted by La Rubia View Post
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 Masa I think here is just pastry in English although it can also be dough (bread mix) or a batter in other recipes.
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Old 2nd December 2009, 01:02 PM   #3
La Rubia
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Greytop: thanks again! Wow, now reading you I saw all my mistakes!!!
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Old 2nd December 2009, 02:11 PM   #4
mightykaboosh
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That looks amazing! I'm so hungry I could murder one of those right about now
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Old 2nd December 2009, 04:33 PM   #5
shopaholic
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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.
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Old 3rd December 2009, 05:24 PM   #6
ribeirasacra
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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.
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Old 4th December 2009, 08:02 AM   #7
La Rubia
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Quote:
Originally Posted by ribeirasacra View Post
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!!!
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Old 23rd December 2009, 11:08 AM   #8
Knignee09
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Default 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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