Mackerel Empanada – Empanada Gallega

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 season.

Mackerel empanada Gallega

Mackerel Empanada

Recipe by Enara ParraCourse: Bread, FishCuisine: Spanish, GalicianDifficulty: Medium
Servings

6

servings
Prep time

45

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Dough
  • 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)

  • Filling
  • 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

Directions

  • Dough
  • 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.
  • Filling
  • 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.

Notes

  • You can used canned tuna or canned mackerel instead of the fresh one.

3 Comments

  1. Pingback: Where to eat best empanadas in Baiona - La Pintora - RootsandCook

  2. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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