September Daring Bakers’ Challenge: Empanada Gallega

Blog Checking Lines: Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

While I have heard of empanadas, I had never heard of Empanada Gallega before this challenge.  Empanadas are made by wrapping pastry or bread dough around a filling typically made from a variety of meats or vegetables and sometimes fruit and then baked or fried.  The Empanada Gallega we were asked to make is a single baked giant empanada which is much less fussy than making single serving empanadas.   Being more of a baker than a cook, I opted to alter the recipe to make a lightly sweet empanada dough filled with cooked apples and raisins.    I found this recipe to be much easier than making a pie and I like the bread dough better than pie crust.  The finished product is similar to a slab pie but with a soft bread in place of the pie crust.  This was so easy to make that I will definitely do it again and I will probably try a savory version too.

September Daring Bakers' Challenge: Empanada Gallega
Recipe type: Dessert
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 10
Baked dough folded around an apple and raisin filling.
  • Filling:
  • 1½ lbs tart apples, peeled and chopped into ½ inch chunks
  • 1 Tbsp. brown sugar
  • 1 Tbsp. white sugar
  • 1½ tsp. cinnamon
  • pinch salt
  • 1 Tbsp. fresh lemon juice
  • ½ cup raisins

  • Dough:
  • 31⁄2 cups (500 gm) all-purpose (plain) or bread flour
  • 1 cup unsweetened vanilla almond milk, heated just to steaming
  • 1⁄2 cup less 1 tablespoon (100 ml) of canola oil
  • 1 satchel (1 tablespoon) (15 gm) dry yeast or (1 oz) (30 gm) fresh yeast
  • 1 Tbsp. sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg
  • sparkling sugar
  1. Make the filling:
  2. Stir the chopped apples into the sugar and spice and salt. Sprinkle with the lemon juice and stir well.
  3. Saute the apple mixture in a skillet over medium heat for about 5 minutes to just soften the apples. Stir in the raisins. Set the filling aside to cool completely while the dough is made.
  4. Make the dough:
  5. Mix the dry ingredients in the bowl of a stand mixer.
  6. Add in the wet ingredients and mix well with the paddle attachment.
  7. When the dough begins to come together, switch to the dough hook and beat for 5 minutes on low to knead the dough.
  8. Cover the dough with a towel and let rise for 30-45 minutes.
  9. Divide the dough in half. On a lightly floured board, roll the first half out into a thin oblong that will fit on a sheet pan. The dough will be about ⅛ inch thick. Transfer the dough to a parchment lined sheet pan.
  10. Spread the cooled filling on top of the dough.
  11. Repeat the rolling process with the 2nd half of the dough and transfer the dough on top of the filling topped first half.
  12. Trim any excess to within ½ inch of the filling. Pinch the edges of the dough together to seal.
  13. Decorate the top of the empanada as desired with the dough scraps.
  14. Either cut a 1 inch circle in the center top of the empanada or poke the dough well all over with a fork.
  15. Create an egg wash by beating the egg with 1 Tbsp. of cold water. Brush the top of the empanada with the egg wash and sprinkle with the sparkling sugar.
  16. Bake for about 45 minutes. The empanada should be golden and the bottom should be cooked.
  17. Remove the empanada to a rack to cool. Serve the same day as the empanada may become soggy otherwise.



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