It is said that the Galician empanada was born as the ideal food for the pilgrims of Santiago de Compostela, since the dough itself worked as the transport of the delicious meat with vegetables that it carried of filling. Therefore, on this occasion, we bring you this version of Galician empanada with pork for those occasions when you do not know what to take to the office, faculty or school. You will be the envy of all your classmates! Of course you can also eat it at home, in fact during Easter it is the ideal time. In recipes we show you how to make Galician pork empanada. Don miss this recipe!
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make Galician pork empanada: |
| 800 grams of Galician Empanada Masse oil troop of oil |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Galician pork empanada:
1. To start with the Galician pork empanada recipe, you must first brown the carré in a pan with the oil and high heat. In this step we do not seek to cook the meat, but grill it. In this way, it will contribute a lot of flavor to the empanada, in addition to maintaining concentrated juices inside the carré.
Trick: You can use carrés with or without bone.
2. Once grilled on both sides, remove the Carré and reserve them. If you have used Carré with bone, check it out. In the same pan, dora the onion cut in pen with 1 tablespoon of hot water to take advantage of the cooking bottom. It season with the paprika and the oregano to provide flavor.
3. When the water has evaporated, lower the fire to the middle and add the bell with another tablespoon of hot water. Every time the water evaporates, add a tablespoon or 25 cc of hot water to lift the cooking bottom, but avoiding burning. In addition, when using water instead of a fatty environment, the sauteed will be much healthier. Then, when the vegetable is well soft, raise the fire to maximum and add the white wine. Once it no longer releases acid smell, alcohol will have evaporated. Finally, turn off the fire and reserve the vegetable.
4. While the filling cools, the mold where you will cook the galician meat empanada and stretch the dough to cover the base. The dough should be a little larger than the lid, to cover the walls of the container.
5. Locate the carrés that you have previously grilled and cover them with sauteed and cold vegetables, filling the entire base with the sofrit of the Galician empanada.
6. stretch the second mass of Galician empanada to cover the filling. Then, pull it with the repulgue you prefer and cover it with a cloth to let it take about 15 minutes, while you turn on the oven at a maximum temperature.
7. cook the Galician empanada of meat and vegetables in the strong preheated oven for about 15 minutes in the lowest rack and then, another 15 minutes in the highest. In this way, the base will be crispy and the well -cooked filling. Enjoy your grandmothers Galician empanada with a fresh or cold salad. To eat!
