Norma’s Empanada Gallega
Serves 4
Ingredients
1 large onion
2 cloves garlic
2 carrots
1 red bell pepper
15 oz canned mackerel in oil (tuna also works)
1 handful green olives
3 cups self-rising flour (or 3 cups flour + 4 ½ tsp baking powder + ¾ tsp salt)
6 eggs
4 tablespoons (half stick) butter, completely softened to room temperature
½ cup milk
Preheat the oven to 350º F. Put a small pot of water to boil. When the water is boiling, put in 4 eggs and the carrots, turn off the heat and leave them there 10 minutes. Then rinse with cold water.
Prepare the crust: Pour flour into a large bowl. Add softened butter and 1 egg to the middle. Mix everything together with your hands, slowly adding in milk just until the dough comes together (you might not use all the milk). Cover the dough with a damp cloth and set aside while you prepare the filling.
Prepare the filling: Chop the onion, bell pepper, and softened carrot into small pieces and mince the garlic. Chop or leave whole the olives. Mix everything (onions, red bell pepper, carrots, garlic, olives, hard-boiled eggs and canned mackerel and its oil) in a large bowl.
Divide the dough in half and roll out each with a sprinkle of additional flour into approximately 12-inch disks.
Put one disk on a baking sheet and spread the filling over it, leaving room around the edge. Dipping your fingers in a small bowl of water, dampen the edge and place the other disk of dough on top. Pinch together the seams to make one big empanada. Whisk the last egg with a fork and brush over the top disk. Cook in the oven 30 minutes, until slightly golden.