Empanada is one of the most traditional and representative recipes of Galicia. A delicious and simple dish with a dough similar to bread and a filling with a base of onion and some fish or seafood.
That is why canned fish become a great option to make the filling of the empanada, because you save time and effort but you will keep intact all the flavor and nutrients of this dish. Almost any canned fish is perfect for this recipe: tuna, mussels, cockles, sardines, cuttlefish, … The list is immense and the possibilities, endless.
For the dough there are hundreds of recipes, but the basic one is made with 750 grams of flour, 40 grams of fresh yeast, 250 ml of water, 15 tablespoons of oil, salt and egg to paint. From this recipe there’s someone who adds to the dough some milk, wine, … depends on the area and the chef. But there’s a detail that should be taken into account. Prepare the sofrito in the first place and add part of your oil in the dough. It will give you an unbeatable consistency and flavor.
With good preserved fish and a well-prepared dough, success is assured. It’s a simple dish to prepare and ideal for any lunch or dinner, very nutritious and really exquisite!