Lorem ipsum dolor sit amet gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auci. Proin gravida nibh vel veliau ctor aliquenean.
+01145928421
mymail@gmail.com

Pisto Manchego Empanada

Pisto Manchego Empanada

Tiempo de preparación15 minsTiempo de cocina45 minsTiempo total1 hr
INGREDIENTS
 500 g empanada dough
 500 g Pisto manchego
 1 large onion
 Extra virgin olive oil
 Salt (to taste)
 1 egg (to glaze the empanada)
METHOD
1

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.

2

Flour the oven tray and transfer the dough.

3

Add the pisto manchego, spreading it evenly across the dough. Leave a small perimeter free to later make the empanada edge.

4

Cover with the other part of the dough which has been rolled out in the same way.

5

Finish by rolling up the edge of the dough to make the edge.

6

With the tip of a knife open a "chimney" or hole in the centre, so that the steam can escape whilst cooking.

7

Brush the empanada with a beaten egg. You can decorate the empanada with any dough that is left over.

8

With the oven already preheated to 180 ° C, cook the empanada for 40/45 minutes.

9

When cooking with both the upper and lower temperatures on, place the tray in the middle of the oven.

10

Remove the empanada from the oven and allow it to cool before serving.

Category

Ingredients

INGREDIENTS
 500 g empanada dough
 500 g Pisto manchego
 1 large onion
 Extra virgin olive oil
 Salt (to taste)
 1 egg (to glaze the empanada)

Directions

METHOD
1

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.

2

Flour the oven tray and transfer the dough.

3

Add the pisto manchego, spreading it evenly across the dough. Leave a small perimeter free to later make the empanada edge.

4

Cover with the other part of the dough which has been rolled out in the same way.

5

Finish by rolling up the edge of the dough to make the edge.

6

With the tip of a knife open a "chimney" or hole in the centre, so that the steam can escape whilst cooking.

7

Brush the empanada with a beaten egg. You can decorate the empanada with any dough that is left over.

8

With the oven already preheated to 180 ° C, cook the empanada for 40/45 minutes.

9

When cooking with both the upper and lower temperatures on, place the tray in the middle of the oven.

10

Remove the empanada from the oven and allow it to cool before serving.

Pisto Manchego Empanada
0 WooCommerce Floating Cart

No products in the cart.