Lentil Empanada Gallega
Prep Time: 30 Mins
Cook Time: 60 Mins
Total Time: 90 Mins
Serves: 2-4
Growing up, empanadas were a weekly lunchbox staple. Throughout Latin America, each country seems to have a different twist on the empanada, the doughs range from the type of fat they are cooked with to the flour used. The type I ate hailed from Chile, my mother would buy them from a local Montreal eatery, La Chilenita.
When I wanted to make my own, I came across the original empanadas that were created in Galicia, Spain. Unlike the ones I was accustomed to, where the dough fully wrapped the filling to create a hot pocket, this version was baked in a round pie or on a rectangular dish before slicing them into single servings. The most common fillings included either tuna or chicken as well as onions and bell peppers.
The simplicity of making one big pie instead of dozens of envelopes was appealing. At the time I didn't eat fish, so while I kept the traditional red peppers and onions, I decided to substitute the tuna for lentils and cheese. The lentils lend a meatiness to the dish, which also makes it a great protein-rich vegetarian version.
Ingredients
Dough:
1 tablespoon rapid-rise yeast
1/2 cup water, room temperature (plus more as needed)
3 1/2 cups all-purpose flour (3 cups white, 1/2 cup whole wheat)
1 teaspoon smoked paprika
1 teaspoon fine sea salt
1 large egg
3/4 cup olive oil
Filling:
2 tablespoons olive oil
2 yellow onions, diced
4 cloves garlic, minced
1/2 tablespoon paprika
1/2 teaspoon red pepper flakes
4 red peppers (orange and yellow are fine as well), diced
20 grape tomatoes, diced (or 1 cup canned diced tomatoes)
2 540ml cans of lentils, drained and rinsed
2 teaspoons fine sea salt
1 cup cheddar cheese, grated
1 egg (for egg wash)
Directions
Prepare the dough:
In a small bowl, stir the yeast into the water.
In a medium bowl, whisk together the flour, salt, and paprika. Make a well in the center of the flour and add the water/yeast mixture, olive oil, and egg to the well. Beat the mixture, gradually incorporating the dry ingredients to the center to form a dough. Knead the mixture until it is smooth and elastic, adding a bit more water gradually a bit at a time until the dough comes together (I added an additional 6 tbsp of water). If you accidentally add too much water, and the dough becomes very sticky, add some more flour.
Place the dough in an oiled bowl, cover loosely with a towel or plastic wrap, and let the dough rise in a warm place until double in bulk (about an hour).
Prepare the filling:
While the dough is rising, prepare the filling. In a large skillet with high edges (or Dutch oven), heat the olive oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, paprika, and red pepper flakes. Cook for an additional minute. Add the peppers and cook for about 5-10 minutes until softened, add the tomatoes and cook until all the veggies are soft and most of the liquid has evaporated for another 10 minutes. Add in the lentils, salt, and a few grinds of fresh pepper. Taste and adjust seasonings as needed. Remove from heat.
Assemble the empanada:
Preheat the oven to 350F degrees, lightly grease a 17x11 inch baking sheet
Divide the dough into 2 pieces (I like to make the base slightly larger so feel free to do a 60/40% split). Gently shape each piece into a ball and let rest for 5 minutes.
On a lightly floured surface, roll one piece of dough into a rectangle until it becomes the size of your baking tray. Push the excess up the rim of the baking sheet. If the dough doesn’t fit your sheet perfectly, don't be scared to cut off some of the excesses on the sides and add it to fill the holes.
Spread the filling over the dough, evenly, and then add then sprinkle the grated cheese on top. Roll the second piece of dough in the same manner and place it over the filling
Make a 3 cm hole in the center of the empanada to let steam escape.
Whisk the egg with a tablespoon of water and brush the egg wash over the empanada
Cook the empanada in the oven for 35-40 minutes. Remove from the oven and let cool for at least 10 minutes before serving.
Enjoy warm or at room temperature.
