Empanada gallega de carne

Empanada gallega de carne

INGREDIENTS:

For the dough:

600 grs. of wheat flour

30 grs. of bread yeast

1 teaspoon of salt

1 cup of olive oil mixed with 1 teaspoon of sweet paprika

1/2 litre of warm water

500 grs. of pork meat in fillets

3 big onions

olive oil

paprika ( pimentÃ³n dulce)

RECIPE:

Disolve the bread yeast in the warm water, add salt.

Mix this with the olive oil mixed with the paprika.

Add this liquid to the flour and knead until soft. Add more flour if necessary.

Let dough stand in warm place until doble in size.

Meanwhile, in a little bit of olive oil, cook the onion in small pieces until soft but not brown. Add meat and cook for 5 minutes. Add a pinch of paprika and let stand.

One the dough is ready , divide it in two parts.

Roll dough into a rectangle. Place in a greased oven-tray.

Cover the dough with the meat and onion mixture.

Roll the other part of the dough into another rectangle.

Cover the filling and seal all around with your fingers or with a fork, to avoid filling from coming out.

Make a litle "window" in the middle of the empanada that will act as a chimney.

Decorate with the leftovers of the dough.

Cook in oven 170º C, about 1 hour until golden brown.

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