Friday, February 27, 2015

Empanada Gallega / Galician Empanada




Baking Partners challenge for February was suggested by Marisa of Thermofan. This month challenge recipe is empanadas.The Galician empanada is a variety of popular stuffed bread in Galician cuisine. It is a delicious recipe from Spain. Galicia is an autonomous community located in the north west of spain, most popular for its sea food delicacy. These empanadas are popular stuffed bread with fish or vegetarian filling. Marisa shared a recipe with sardine fish filling. Since I could not find sardine, I used Salmon fish for my filling. Empanadas can be served as an appetizer or snack.Thanks Marisa and Swathi for this challenge.

Ingredients
For the dough
All purpose flour/ Bread flour- 250 grams
Luke warm water- 175 ml
Instant yeast- 1 tsp
Sugar- 1 tsp
salt- 1/2 tsp
olive oil- 1 1/2 tsp

For the filling
Fish 1/2 lb
Onion - medium
Tomato paste- 2 tbs
Garlic cloves- 4-5
Bell pepper- 1/2
Smoked red bell pepper chopped- 1/4 cup
Salt and pepper to taste
Mushroom chopped- 1/3 cup
Paprika- 1/2 tsp
Mexican seasoning mix- 1/2 tsp









To make the filling

Shallow fry salmon seasoned with salt and pepper. Cook till it develops a golden crust. When it cools down cut into small cubes.Heat oil in a pan and saute onions and garlic till it turn golden brown.Add tomato paste and stir fry for a minute.Add chopped bell peppers and mushroom and saute for 3-4 minutes. Add the fish, paprika, pinch of salt and finally the seasoning mix. Stir well and allow the filling to cool down completely. You can make this filling in advance and refrigerate.

To make the dough
In a bowl dissolve yeast in 100 ml of tepid water. Add sugar, mix with a wooden spoon and let it stand for five minutes.Shift the flour and salt. In a big bowl add the shifted flour and the salt. Make a well in the center and pour in the mixture of water and yeast,olive oil and the remaining water and mix until the mixture forms a slightly sticky and elastic dough.Turn the dough out onto a lightly floured surface. Knead until the dough is smooth and elastic. The process will take about 10-12 minutes. Let the dough rest for five minutes and knead another 2-3 minutes.

Form a ball and place in a greased bowl and cover with plastic wrap and let the dough ferment for about  30 to 45 minutes or until double in size. To check whether the dough the dough has properly risen properly press the dough,the mark in the finger will gradually disappear. If the dough has not finished fermenting the mark will disappear immediately.

When the dough is completely fermented, place on a lightly floured work surface. Divide the dough into half. Roll out into two 12 in circles, each half inch thick(you can make small or big circles according to your choice). Place one circle on a baking sheet. Spread the filling in the center on one circle,leaving 2 cm space towards the edges,. Brush with egg wash and place the second circle on top. Using your fingers pinch the edges of the dough and seal. You can also do this with a fork or a cutter. Decorate the empanadas, by cutting shapes from the leftover dough. Brush the top with egg wash and bake in 350 degree f for 25-30 minutes or till the crust turn golden brown. Transfer to cooling rack and allow it to cool down completely. Cut into wedges and serve.


Try it
Hope you will all enjoy!

Saturday, February 21, 2015

Coconut Macaroons



Coconut Macaroons

Coconut Macaroons are delightful and irresistible cookies made with egg whites and coconut. It is chewy cookies, crisp in the outside and soft inside. Earlier I tried a recipe which uses condensed milk, but I felt it too sweet and sticky. So this recipe does not contain condense milk. This recipe will give you around 12 -14 cookies. Try this recipe,you will surely love it.

Ingredients
Dry coconut( finely shredded)- 1 1/2 cup
All Purpose flour- 2 tbs
Egg white-3
Cream of tartar- 1/8 ts(optional)
Sugar- 1/3 cup
Vanilla essence- 1 tsp
Salt- a pinch


Mix shredded coconut, flour and salt and keep aside.
In a separate bowl beat egg whites. When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add  granulated white sugar in little additions and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.Add vanilla and whisk for a few seconds.
Add coconut mixture in little additions and fold into the meringue. Use a spatula and gently fold in without deflating the egg whites.
Transfer mixture to a pastry bag or large zip-lock bag fitted with decorating tip. Pipe shapes on prepared baking sheet or just scoop spoonfuls and place on the baking sheet. Leave 2 inch space between each cookie.Bake for 20  minutes at 350 degree F until the edges are brown and crisp and cookies are golden brown. Transfer into cooling rack and allow the cookies to cool down.


Try this
Hope you will all enjoy!
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