Berciana Empanada Recipe
In this recipe you will learn to prepare an exquisite berciana empanada, stuffed with meat, pepper and chorizo. The only complication lies in the preparation of the puff pastry and, even so, with the right keys you will see how to make it is much simpler than it seems. Read on and cook this homemade empanada, ideal for aperitif time.
Ingredients to make Empanada berciana:
- 500 grams of flour
- 250 grams of lard
- 1 tablespoon of yeast
- 500 grams of pork loin
- 100 grams of Serrano ham
- 100 grams of Chorizo
- 2 units of red peppers
- 1 unit of Egg
- ½ cup of olive oil
- 2 cloves of garlic
- 1 pinch of salt
- 1 pinch of ground pepper
How to make Berciana Empanada:
1 Take a container with sufficient capacity and mix half the flour with the yeast and half a glass of water. When these ingredients are integrated, add the rest of the flour and continue mixing.
2 We also incorporate two glasses of water, salt and continue working the dough. Apart, roast and peel the peppers, reserve. Fry the minced garlic in oil and, when golden, add the ham, the loin in pieces and the chorizo. We remove so that the meat is done everywhere and add the pepper cut into strips. Let the empanada filling cook.
3 Reserve the filling and work the puff pastry. We extend it with a rolling pin, in the center we place the butter, fold the dough so that the butter is covered and stretch again with the rolling pin. We bend again and stretch again, repeat this process six times. Preheat the oven to 175ºC.
4 When we have the dough completely ready, we separate it into two halves. We take one of them, stretch it, line a mold with it and place the already cold filling, spreading it evenly. Stretch the other half and place it on top of the filling to close the empanada. We seal the edges with our hands so that the interior cannot come out when baking it.
5 We draw diagonal lines on the surface to form squares and paint it with beaten egg. Prick the dough so that it breathes and does not increase in volume in the oven and bake the berciana empanada until it is golden.
6 When the top is golden, remove it from the oven, let cool and serve. We can taste this delicious homemade empanada cold or warm, as we like.
