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Just roll up the tortilla and place it in the palm of your hand to enjoy them slowly. As a priority, avoid soupy fillings that can drain easily. The one big difference between a Galician empanada and an empanada is the size. In the house of Oscar Velasco and his wife, Montse Abellà (also head pastry chef at Santceloni) they make a great empanada, which their children devour in no time. «The empanada is much more comfortable than the empanada, which requires considerably more time as it is a private preparation,» says Marta. She tells Marta that you have to work the dough a little delicately, and pay attention because «the more you hit it, the harder it will be.»
Patricio Raineri remembers grandma’s empanadas, made with veal, onion, cumin and salt, although at Rekons they resort to multiple combinations. Among the ones that come out the most, the spicy chorizo with cheese. Once we count the hot and oiled pan, we remove it from the heat and dump a tablespoon of batter in the center and another along the edge, and tilt the pan until the moment the batter comes together. Return the pan to medium heat and cook the crêpe until it becomes opaque and dry on top and air bubbles begin to form below. The flours vary so much in quality and the eggs in size that we must always be ready to rectify the amount of liquid indicated in the recipe so that the dough has the rigidity of liquid cream. If, on the other hand, our crêpes break easily, it is because the dough is quite light or it lacks some egg.
Use the ingredients of your favorite sandwich to prepare your own wraps. As we are doing, we leave them wrapped in a bulky cotton rag to keep them warm.
We let it rest and when it has swollen and has a soft rigidity, you stretch it well and make marks with a mold, a cookie cutter or a plating ring, giving them a rounded shape so that they do not open when frying. You don’t have to beat the dough enough so that fat crêpes don’t come out, but it must be soft, for which it is convenient to pass it through a fine strainer. The faster the dough, the thinner the crêpe will be and more fragile. The best thing is to choose a frying pan of 12 or 15 cm in diameter, heavy enough to evenly arrange the dough and light enough so that we have the possibility of blowing up the crêpe to turn it around, if we like.
Prepare the dough
For Raineri, this dough has a much slower rigidity than that of Spanish empanadillas. The way in which we keep the crêpes warm will depend on whether we want them to be nice or slightly crunchy. Soft crêpes are better to roll and fold, because they do not crumble, and for this it is preferable to stack them. If we choose them crunchy, it is best to preserve them in a slow oven.
The Galician sardine (between 11 and 14 centimeters) does not need to be pre-cooked, «although many do not waste time on it, I open it and remove the bone so that it is much finer, then I make it with little pepper and it is super rich cooked with its juice in the oven”. According to tradition, you have to let the dough for the crêpes rest for a couple of hours before using it. The rest gives it flexibility and in this way it extends simply and evenly through the pan, without forming paths that refuse to meet. The batter for the crêpes is an easy mix of common elements. Sometimes a pinch of salt or sugar is added, a little oil or melted butter to prevent sticking, and a few drops of brandy, wine or beer to taste, if desired.
Thermomix ® Recipe 1 Mexican Corn Tortillas
My children love them, which is why I have become an expert in knowing how to make perfect homemade crêpes. Once you have finished making all the balls, you can let the dough rest for 1 hour or use them immediately. Save this recipe to find it much easier when you want to cook it. As soon as the water has been absorbed, move to a clean area and knead with your hands just enough to form a ball.
Before using a frying pan for the first time, we must make it so that the crêpes do not stick. We must wash it, dry it and heat it and then cover it with oil, leaving it this way all night. The day after, we are going to remove the excess oil and we will clean the pan by rubbing it with kitchen paper and fine salt. Today is a recipe with Mexican airs, corn tortillas for tacos, which we can use with the filling that we like the most, but we can also use it to make homemade nachos.
Cooking Hack: How to Make Crispy Taco Shells in the Oven
Unlike meat, Oscar Velasco advises against pre-cooking fish such as sardines before completing the dough for the empanada. «It’s enough to put them raw in the dough and put them in the oven to cook.» Marta Pintos, as she could not be otherwise being in the metropolitan area of Vigo, makes empanadas, especially fish, and following her grandmother’s tradition, “although she personalized a bit”. There are a huge number of possibilities to complete the empanadas, although the most common may be tuna with tomato and boiled egg. If we decide on a meat filling, Oscar Velasco recommends that it be a type of juicy part, such as rib, cheek, tongue or shank.
When he was little, chef Oscar Velasco did not quite like the dumplings that his mother prepared. If you use it pre-cooked or don’t take care of its preparation, the empanadas will never be delicious”, teaches the chef from Santceloni in Madrid, with 2 Michelin stars, who likes the dough to be very thin. Also Marta Pintos, owner and chef of the Casa Simón restaurant, in Cangas do Morrazo, is committed to a fine and crunchy result. She puts egg, flour, a small measure of salted water, a dash of oil and some baker’s yeast, although each teacher has her booklet. It seems silly but once we count the dough cut into wafers, we must continue to fill it carefully, without overloading it to prevent it from escaping when frying or heating.
We Chatted With A Chef From Pontevedra, A Specialist In Argentine Empanadillas And A Chef With Two Michelin Stars
Oscar Velasco and Marta Pintos warn of the importance of not overfilling, although Patricio Raineri reminds us that we cannot leave them too empty either. The flavor of the ingredients and the flavor of the dough must be balanced. It is equally important to work with tools that are comfortable for us to cut and also to seal the pasty. We have the possibility of cutting with a spatula, filling with a small spoon, folding with our hands and pressing the edges well with a fork. «We make them both ways, although baking is faster and more comfortable, frying is very delicious,» Raineri teaches.