Daring Bakers September 2012 Challenge: Empanada Gallega

27 Sep

Yowza. Between work, travel and the general busyness of summer, it’s been far too long since I’ve posted on the blog. Although I haven’t been blogging, I have been doing a fair amount of baking and cooking so I’m hoping to post some of those recipes and pictures in the coming months.

Recently, I joined The Daring Bakers and was very excited to participate in my first recipe challenge this month. So often, I’ve drooled over their creations so I finally got around to joining the group and am looking forward to trying out some new recipes and stretching myself as a baker.

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.

With roots in Spain and Portugal, many countries in Europe, Asia, the Middle East and Latin America have their own variation on the empanada. My family is originally from the Philippines and the empanadas I grew up eating were individual-sized, usually fried, and had a pastry-like dough. The dough recipe I used for the Daring Bakers challenge was more bread-like and baked. The bread-y characteristic was particularly prominent because I didn’t roll out the dough as thinly as I  should have. Also, rather than fill my empanada with a traditional Spanish filling like bacalao (salted cod) and raisins, I used a mixture of sauteed mushrooms, onions, thyme and a touch of sour cream.

You can find the recipe for Empanada Gallega, as well as a few other variations on the empanada here.  Whether you call it a bolani, salteña, pastelão or pastel, empanadas are delicious.

Mushroom and Onion Empanada. I should’ve sealed those seams a little better. 🙂


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