Octopus empanada

Published by Marta on 30/09/18

The recipe for Galician empanada is very varied. In this case we use a yeast dough, which implies the need to let it rest so that it rises. To make it, in addition, we use a Thermomix.

Ingredients

Servings 6 serves


Filling

  • 1000 g octopus boiled and cut
  • 1 onion big
  • 2 tsp sweet paprika
  • olive oil

Dough

  • 500 g strong flour
  • 200 ml water
  • 100 ml olive oil from making the filling
  • 25 g fresh yeast
  • 1 tsp sugar
  • 2 tsp salt

Nutrition

Calories: 589kcal | Carbohydrates: 69g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 1166mg | Potassium: 1021mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 14.9mg | Calcium: 120mg | Iron: 12.6mg

Step by step instructions

Filling

  • Sauté the onion in abundant olive oil.
  • Once stir-fry, turn off the heat and add the sweet paprika and the cut octopus
  • Mix well.
  • Drain the oil and reserve it separately because we will need 100 ml of oil from the filling to prepare the dough.

Dough in Thermomix

  • Put the water in the glass, the sofrito oil, the flour and the salt
  • Schedule 1 minute at 40 º, speed 2
  • Add the shredded yeast and flour
  • Program 2 and a half minutes at bread mode
  • Remove the dough, form a ball and let settle, covered, about a quarter of an hour.

Dough by hand

  • Pour the flour into a bowl and make a hole in the center
  • Pour the sugar and the shredded yeast into the warm water.
  • Pour the water over the hole of the flour and mix.
  • Add the salt and the sofrito oil.
  • Knead until obtaining an elastic dough.
  • Let settle, covered, about a quarter of an hour

Empanada

  • Take out the air to the dough and divide it into two halves
  • Stretch one of the halves and put it in a baking dish
  • Spread the filling and add a little salt to the octopus
  • Stretch the other half of the dough and cover the filling.
  • Fold the edge of the bottom part over the top.
  • Make a hole in the center of the pie as a chimney
  • You can make some ornaments with the leftover dough.
  • Paint with beaten egg
  • Bake at 200ºC for 25-30 minutes.
Empanada de pulpo
Octopus empanada

The recipe for Galician empanada is very varied. In this case we use a yeast dough, which implies the need to let it rest so that it rises. To make it, in addition, we use a Thermomix.

Ingredients

Servings 6 serves


Filling

  • 1000 g octopus boiled and cut
  • 1 onion big
  • 2 tsp sweet paprika
  • olive oil

Dough

  • 500 g strong flour
  • 200 ml water
  • 100 ml olive oil from making the filling
  • 25 g fresh yeast
  • 1 tsp sugar
  • 2 tsp salt

Step by step instructions

Filling

  • Sauté the onion in abundant olive oil.
  • Once stir-fry, turn off the heat and add the sweet paprika and the cut octopus
  • Mix well.
  • Drain the oil and reserve it separately because we will need 100 ml of oil from the filling to prepare the dough.

Dough in Thermomix

  • Put the water in the glass, the sofrito oil, the flour and the salt
  • Schedule 1 minute at 40 º, speed 2
  • Add the shredded yeast and flour
  • Program 2 and a half minutes at bread mode
  • Remove the dough, form a ball and let settle, covered, about a quarter of an hour.

Dough by hand

  • Pour the flour into a bowl and make a hole in the center
  • Pour the sugar and the shredded yeast into the warm water.
  • Pour the water over the hole of the flour and mix.
  • Add the salt and the sofrito oil.
  • Knead until obtaining an elastic dough.
  • Let settle, covered, about a quarter of an hour

Empanada

  • Take out the air to the dough and divide it into two halves
  • Stretch one of the halves and put it in a baking dish
  • Spread the filling and add a little salt to the octopus
  • Stretch the other half of the dough and cover the filling.
  • Fold the edge of the bottom part over the top.
  • Make a hole in the center of the pie as a chimney
  • You can make some ornaments with the leftover dough.
  • Paint with beaten egg
  • Bake at 200ºC for 25-30 minutes.
Empanada de pulpo
Nutrition Facts
Octopus empanada
Amount Per Serving
Calories 589 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 80mg27%
Sodium 1166mg49%
Potassium 1021mg29%
Carbohydrates 69g23%
Fiber 11g44%
Sugar 2g2%
Protein 37g74%
Vitamin A 1150IU23%
Vitamin C 14.9mg18%
Calcium 120mg12%
Iron 12.6mg70%
* Percent Daily Values are based on a 2000 calorie diet.