Name: Octopus empanada
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1000 g octopus ( cooked and cut); 1 onion (large); 2 tsp sweet paprika; olive oil; 500 g strength flour; 200 ml water; 100 ml olive oil ( from making the filling); 25 g bakery yeast; 1 tsp sugar; 2 tsp salt

Octopus empanada

Course: Appetizer, First dish, Snack

Cuisine: Galician

Keyword: empanada, octopus

Calories: 598.33kcal

Prep Time: 1

Cook Time: 30

Total Time: 1 30

The Galician empanada recipe 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, we also use a Thermomix.

Servings 6 servings

Ingredients

Filling

1000 g octopus cooked and cut
1 onion large
2 tsp sweet paprika
olive oil

Dough

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

Step by step instructions

Filling

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

Dough in Thermomix

Put the water, the oil used to make the sauce, the flour and the salt in the TM bowl.
Program 1 minute at 40º, speed 2
Add the crumbled yeast and flour
Program 2 and a half minutes at bread mode
Remove the dough, form a ball and let it rest, covered, for about a quarter of an hour.