Galician empanada or Empanada Gallega, I usually make it with canned tuna but last year I tried to make it with fresh mackerel… and the result was amazing.
It is a great time to buy fresh mackerel so I would like to encourage you to try this recipe with fresh seasonal fish. You will taste the difference!
Mackerel EmpanadaCourse: Bread, FishCuisine: Spanish, GalicianDifficulty: Medium
200 g plain flour
75 ml warm water
50 ml olive oil
25 ml white wine
20 g fresh yeast
1/2 teaspoon salt
1 egg (for egg wash)
1 large onion
2 red pepper
1 green pepper
2 boiled eggs, finely chopped
2 fresh mackerel, cut into fillets
1 cup of tomato sauce (mine is homemade)
2 tablespoon olive oil
1 teaspoon salt
- Place the flour in a large bowl.
Dissolve the yeast in the warm water. Add it to the bowl.
Add the olive oil, white wine and salt to the bowl.
- Start mixing with a spoon and then with your hands.
Place the dough on the clean kitchen countertop and knead until the dough is smooth. It took me 8-10 minutes. Shape it into a ball.
- Sprinkle some flour over the bowl and place the ball inside. Cover with transparent film or a cloth and let it rest for 30 minutes.
- Heat 2 tablespoons olive oil in a large pan over low-medium heat.
- Cut the onion, red and green pepper into small-medium pieces. Add them to the pan. Add a bit of salt and cook for 20-30 minutes until soft.
- In the meantime, preheat oven to 200 ºC. Place the mackerel fillets on a baking sheet lined with baking paper. Bake for 5-6 minutes, until the fish is cooked.
- Remove the boned and crumble the mackerel fillets, place the fish crumbs in a plate. Set aside.
- When the vegetables are soft, add the tomato sauce and cook for 10 more minutes. Remove from heat.
- Add the mackerel crumbs and chopped boiled eggs to the pan. Mix everything thoroughly. Set aside.
- Shape the dough and bake
- Divide the dough into two equal pieces, one will the be the base and the other one the cover.
- Preheat oven 200ºC. Top and bottom heat. Place baking paper in a baking sheet.
- Stretch on of the pieces with a rolling pin until you get a thin sheet, around 2 mm thickness. I made a rectangular shape of 25×40 cm.
- Place the dough on the baking sheet.
- Spread the filling over the dough, but leave some space around the edge to close the empanada.
- Stretch the other dough piece. Need to be the same size as the first sheet. Lay it down over the filling. Seal the edges.
- Brush the surface with beaten egg and bake for 30 minutes until golden.
- Remove from the oven and allow to cool down before eating it.
- You can used canned tuna or canned mackerel instead of the fresh one.