Pisto Manchego Empanada
Separate the empanada dough into two. Roll out one of the parts on a lightly floured surface using a rolling pin. Turn the dough out until it is the same size as the oven tray that you are going to use.
Flour the oven tray and transfer the dough.
Add the pisto manchego, spreading it evenly across the dough. Leave a small perimeter free to later make the empanada edge.
Cover with the other part of the dough which has been rolled out in the same way.
Finish by rolling up the dough to make the edge.
With the tip of a knife open a "chimney" or hole in the centre, so that the steam can escape whilst cooking.
Brush the empanada with a beaten egg. You can decorate the empanada with any dough left over dough.
With the oven already preheated to 180 ° C, cook the empanada for 40/45 minutes.
Place the tray on the middle shelf with both the upper and lower temperatures on.
Remove the empanada from the oven and allow it to cool before serving. To make it look nice and shiny, brush it with olive oil.
Ingredients
Directions
Separate the empanada dough into two. Roll out one of the parts on a lightly floured surface using a rolling pin. Turn the dough out until it is the same size as the oven tray that you are going to use.
Flour the oven tray and transfer the dough.
Add the pisto manchego, spreading it evenly across the dough. Leave a small perimeter free to later make the empanada edge.
Cover with the other part of the dough which has been rolled out in the same way.
Finish by rolling up the dough to make the edge.
With the tip of a knife open a "chimney" or hole in the centre, so that the steam can escape whilst cooking.
Brush the empanada with a beaten egg. You can decorate the empanada with any dough left over dough.
With the oven already preheated to 180 ° C, cook the empanada for 40/45 minutes.
Place the tray on the middle shelf with both the upper and lower temperatures on.
Remove the empanada from the oven and allow it to cool before serving. To make it look nice and shiny, brush it with olive oil.
