Hi, I am Clara. Today, I will show you a way to make daring baker: empanada galella recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Daring Baker: Empanada Galella Recipe

Daring Baker: Empanada Galella is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Daring Baker: Empanada Galella is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have daring baker: empanada galella using 15 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Daring Baker: Empanada Galella:

1. Get Dough
2. Take 1 cup All Purpose Flour …. .
3. Take 1 cup Whole wheat flour … .
4. Make ready 1.5 tsps yeast Dry Active … .
5. Make ready 5 tbsps Oil … .
6. Prepare 1/2 tsp Sugar .. .
7. Take 3/4 cup water Warm … .
8. Make ready Filling :
9. Prepare 1/2 cup Whole wheat bulgar … .
10. Take 1 onion … . medium size [ finely chopped
11. Get 1 tomato … . medium size [ finely chopped
12. Get 1.2 cups water boiling … .
13. Prepare 1/2 tsp Paprika chilly / red powder … .
14. Take to taste Salt pepper . and
15. Make ready 2 tbsps … Oil .

Steps to make Daring Baker: Empanada Galella:

1. Put the yeast in warm water and add the sugar.
2. Once it froths, add it to the flours.
3. Add the oil and salt and make a dough.
4. Let the dough proof from atleast 1 hour.
5. Half the dough and roll it as thin as you want to pie to be.
6. Place the rolled dough on a baking tray.
7. To make the filling now, in a pan, heat the oil, and sweat the onions.
8. Add the tomatoes and the spices.
9. Cook it until the tomatoes are reduced.
10. Add the bulgur and mix well.
11. Now add the boiling water and reduce the flame to medium.
12. Cover with a lid and cook until done. It should be dry to touch. Adjust the seasoning.
13. Let it cool completely.
14. Add the filling to the rolled dough in the center.
15. Roll the 2nd half of the dough, it should be slightly smaller than the base.
16. Cover the bulgur with it, and turn the edges to seal.
17. With the remaining dough, cut shapes and stick on the empanada.
18. Make a hole on the top of the empanada and bake in a pre heated oven at 180C.
19. Brush it with milk/beaten egg and bake it for 40 min, until nice and golden.
20. Serve it with salsa.

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