Original Galician empanada recipe from the Ourense countryside
Ingredients to make an original Galician Empanada from the Ourense countryside:
- 1 kg of self-rising flour
- 500cm3 of water
- Salt to taste
- 1 kg of pork breast
- 3 red sausages
- 300 gr. of onion
- 2 red bell peppers
- 2 green peppers
- Chopped parsley to taste
- Peppers
- Salt
- 600cm3 of red wine
How to make an original Galician Empanada from the Ourense countryside:
Prepare the filling a day before (makes two empanadas). When you buy the brisket, ask them to cut it as a 1cm strip of roast. Of thickness. Cut the strips of pork breast. Cut the onions julienne and add them. Peel the red chorizos and cut them into slices and each slice in half, and add it. Cut the green and red peppers julienne and add. Add the chopped parsley.
Add plenty of paprika. To Salt. Add the wine. Stir all the ingredients so that the wine, paprika, salt and parsley are mixed. Leave overnight in the refrigerator, because during the day the wine cooks all the preparation. Place the flour in the shape of a crown, salt and add the water. Knead until smooth, if necessary add more water. Let stand 45 minutes. Cut the bun 3/4 parts for the bottom of the empanada base, stretch with sticks and leave a thickness of 0.5cm.
Put the dough on a board, add half of the filling, and stretch the other part of the dough and cover. Make a hole in the center of the dough, so that the gases can escape. Cook in a hot oven until the dough is hard and brownish in color. Remove, brush with the juice that remained in the preparation source, let stand 15 minutes.
