Ingredients

Dough Ingredients

• 1 egg
• 1 tsp salt
• 1 package Fleishmann's active dry yeast (red package)
• 2 1/4 cups warm water
• 7 cups all purpose flour + additional for rolling

Onion Filling Ingredients

• 5 large onions chopped
• 1/4 - 1/2 tsp saffron threads
• 1/2 tsp Goya Sazon
• 1 tsp salt
• 1 cup olive oil

Meat Filling Ingredients

• 1/2 cup finely chopped parsely
• 1/4 cup oil + 1/4 cup for marinade
• 1 tsp salt
• 2 large garlic cloves finely chopped
• 2 pounds of either pork tenderloin or boneless chicken breast or a combination of both

Misc Ingredients

• 1 large jar Goya Pimiento cut into slices

Meat Filling Preparation

1. Mix together garlic, 1/4 cup olive oil, 1 tsp salt and parsley in a bowl or mortar and pestle and combine well.
2. If using the pork tenderloin, cut the tenderloin in thin slices and rub marinade on both sides. Let sit for 1 hour to absorb flavors.
3. If using boneless chicken breasts, follow same proces. Rub marinade on both sides and let sit for 1 hour to absorb flavors.
4. Optionally, for real gallegos, boil 1 pound of pre-desalted cod fish (bacaloa) and set aside.
5. Heat 1/4 cup oil in a frying and cook either pork tenderloin or chicken breast 3 minutes per side over medium heat. Do not overcook - the meat will be cooked again with the empanada.
6. Set aside for when filling empanadas.

Onion Filling Preparation

1. Heat 1 cup of oil in a large frying pan. Add onions, saffron, sazon and salt and cook over medium heat about 10 minutes until softened. Do not burn or brown onion.
2. Drain some of the oil but save it for the empanada filling steps.

Dough Directions

1. Mix entire package of yeast and warm water together until combined. Add 1 tsp salt to water and mix well.
2. Add 1 egg and mix well.
3. In a KitchenAid mixer using dough hook (or by hand), slowly start to add flour and mix in. The dough should start to come together in a ball. Add more flour slowly if dough is sticky.
4. Take the dough and knead gently. Place dough in large deep bowl that has been lightly oiled and place plastic wrap directly on the dough to prevent crusting.
5. Place kitchen towel over the bowl and set aside to rise for 30-60 minutes until doubled in size.

Empanada Directions

1. When the dough is ready and has risen, break off a piece of dough slightly larger than your palm and form into a ball. Lightly flour a working area big enough to roll out the dough.
2. Firmly roll the dough from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarter-turn. If the dough starts to stick, lift it gently and sprinkle more flour underneath.
3. Continue rolling and rotating until the circle is 13 to 14 inches across. Roll out dough to desired thickness but ideally empanadas are thin.
4. Place a 12 inch plate over the circle and cut out the outline. Combine dough scraps with other dough.
5. To fill empanadas, leave an inch from the ends, spoon a 1/4 cup of the onion saffron mixture on 1/2 the circle. You will fold over the top of the circle to close the empanada and only need to fill half.
6. Place 2 or 3 pieces of the cooked pork or chicken on top of the onions. Add 2 or 3 thinly sliced pimentoes on top.
7. Drizzle the saved onion oil over the filling with a spoon.
8. Fold the empty side of the empanada over the filled semicircle. Crimp the edge closed with a fork and/or your fingers to very tightly close.
9. Oil a baking sheet and lightly flour. Place the filled empanadas on the baking sheet.
10. Brush the top with egg wash (1 egg + 2 TB water) and prick a few holes into empanada with a fork.
11. Bake in a 350 degree oven for 40 minutes.
12. Repeat rolling out the dough until all the dough and filling is used. Makes 10-12 large empanadas
13. Be creative when making empanadas. You can change the size and make mini empanadas and/or use different fillings (veggies!).