Daring Baker: Empanada Galella

For September, Patriv gave us a beautiful Empanada to try in the kitchen. Since my husband is from a vegetarian family, I decided to make this with bulgar and spices. I am sorry for posting late.

You shall need:


1 cup…. All Purpose Flour

1 cup… Whole wheat flour

1.5 tsp… Dry Active yeast

5 tbsp… Oil

1/2 tsp.. Sugar

3/4 cup… Warm water


1/2 cup… Whole wheat bulgar

1… medium size onion [finely chopped]

1… medium size tomato [finely chopped]

1.2 cup… boiling water

1/2 tsp… Paprika/red chilly powder

Salt and pepper to taste

2 tbsp… Oil


  • Put the yeast in warm water and add the sugar.
  • Once it froths, add it to the flours.
  • Add the oil and salt and make a dough.
  • Let the dough proof from atleast 1 hour.
  • half the dough and roll it as thin as you want to pie to be.
  • Place the rolled dough on a baking tray.
  • To make the filling now, in a pan, heat the oil, and sweat the onions.
  • Add the tomatoes and the spices.
  • Cook it until the tomatoes are reduced.
  • Add the bulgur and mix well.

  • Now add the boiling water and reduce the flame to medium.
  • Cover with a lid and cook until done. It should be dry to touch. Adjust the seasoning.
  • Let it cool completely.
  • Add the filling to the rolled dough in the center.
  • Roll the 2nd half of the dough, it should be slightly smaller than the base.
  • Cover the bulgur with it, and turn the edges to seal.
  • With the remaining dough, cut shapes and stick on the empanada.
  • Make a hole on the top of the empanada and bake in a pre heated oven at 180C.

  • Brush it with milk/beaten egg and bake it for 40 min, until nice and golden.
  • Serve it with salsa.

Sending this to:

Favorite Recipes Event: Vegetarian Recipes.

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