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Old 2nd December 2009, 12:15 PM   #1
La Rubia
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Join Date: Dec 2009
Location: Cádiz south Spain
Posts: 74
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!:

- 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

* 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.

* 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.

- 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


* 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

* 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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