Empanada Gallega – Vegetarian Version

This month’s challenge for the Daring Bakers is Empanada Gallega which is a savoury pie. Usually bread surrounds the filling and the top is decorated with bread dough. It is the dish of Spain and this month’s host is Patri of Asi Son Las Cosas who challenged the bakers to prepare this Spanish speciality. It is often served at room temperature. I prepared a vegetarian filling with mushrooms and green peas. The crust was so crispy and the bread was soft. The combination of the filling and the bread was very nice. I enjoyed making the empanada gallega. It is better to prepare the filling first as it needs to be completely cool when arranging the bread.

Ingredients:
For The Bread:
All Purpose Flour/ Maida- 2 3/4cup
Luke Warm Water-1cup
Instant Yeast-1/2tbs
Salt-1tsp
Oil-2tbs
Milk-3tbs ( For the milk wash)

For The Filling:
Mushroom-200gm
Green Peas-1cup
Onion-1
Red Chilly Powder-1tsp
Chaat Masala-1/2tsp
Garam Masala-1/4tsp
Coriander Leaves-1/4cup
Tomato-1
Salt-to taste
Oil-1tsp

Procedure:
For The Filling:
1. Heat oil and add onions. Saute until golden.
2. Add tomatoes and cook until the mixture becomes dry.
3. Add chopped mushrooms and saute for a minute.
4. Add in the green peas and salt.
5. The mushrooms will let out water. Turn flame to low, add the red chilly powder, chat and garam masala.
6. Cover and cook until done and mixture becomes dry.
7. Add the coriander leaves, give a nice mix and remove from flame.
8. Allow it to cool completely before using it in the bread.

For The Bread:
1. In a bowl add flour, salt, and yeast and mix.
2. Add oil and lukewarm water and knead to form a soft dough.
3. Knead it for 10minutes until it becomes very smooth and elastic.
4. Place dough in a oiled bowl and cover with cling wrap. Set it aside for 1hour.
5. Punch down the dough and divide it into two.
6. Keep one portion covered while working on the other.
7. Roll out the dough into a square ( as I used a square pan) larger than the base of the tin.
8. Grease the tin and place the rolled out square in it.
9. Spread the filling on the dough.
10. From the other portion of the dough, take 2/3rd and roll it to the size of the tin’s base.
11. Place it on the filling and crimp sides joining the top layer of dough with the base.
12. With the remaining  dough decorate the top. I made a lattice pattern.
13. Brush the top with milk.
14. Preheat oven to 180C.
15. Bake the empanada gallega until the crust is golden.
16. Remove from oven and remove it from the tin.
17. Allow it to cool completely on wire rack.
18. Serve and enjoy!

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