Galician Mackerel Empanada

How to make a Galician Mackerel Empanada.


For the Dough:

  • 200 g plain flour
  • 75 ml warm water
  • 50 ml olive oil
  • 25 ml white wine
  • 20 g fresh yeast
  • 1/2 teaspoon salt
  • 1 egg (for egg wash)

For the Filling:

  • 1 large onion
  • 2 red pepper
  • 1 green pepper
  • 2 boiled eggs, finely chopped
  • 2 fresh mackerel, cut into fillets
  • 1 cup of tomato sauce
  • 2 tablespoon olive oil
  • 1 teaspoon salt


For the Dough:

  1. Place the flour in a large bowl.
  2. Dissolve the yeast in the warm water.
  3. Add it to the bowl.
  4. Add the olive oil, white wine and salt to the bowl.
  5. Start mixing with a spoon and then with your hands.
  6. Place the dough on the clean kitchen countertop and knead until the dough is smooth.
  7. Shape it into a ball.
  8. Sprinkle some flour over the bowl and place the ball inside.
  9. Cover with transparent film or a cloth and let it rest for 30 minutes.

For the Filling:

  1. Heat 2 tablespoons olive oil in a large pan over low-medium heat.
  2. Cut the onion, red and green pepper into small-medium pieces.
  3. Add them to the pan.
  4. Add a bit of salt and cook for 20-30 minutes until soft.
  5. In the meantime, preheat oven to 200 ºC.
  6. Place the mackerel fillets on a baking sheet lined with baking paper.
  7. Bake for 5-6 minutes, until the fish is cooked.
  8. Remove the boned and crumble the mackerel fillets, place the fish crumbs in a plate.
  9. Set aside.
  10. When the vegetables are soft, add the tomato sauce and cook for 10 more minutes.
  11. Remove from heat.
  12. Add the mackerel crumbs and chopped boiled eggs to the pan.
  13. Mix everything thoroughly.
  14. Set aside.

Shaping the Dough and Baking:

  1. Divide the dough into two equal pieces, one will the be the base and the other one the cover.
  2. Preheat oven 200ºC.
  3. Top and bottom heat.
  4. Place baking paper in a baking sheet.
  5. Stretch on of the pieces with a rolling pin until you get a thin sheet, around 2 mm thickness.
  6. Place the dough on the baking sheet.
  7. Spread the filling over the dough, but leave some space around the edge to close the empanada.
  8. Stretch the other dough piece.
  9. Need to be the same size as the first sheet.
  10. Lay it down over the filling.
  11. Seal the edges.
  12. Brush the surface with beaten egg and bake for 30 minutes until golden.
  13. Remove from the oven and allow to cool down before eating it.
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