Zorza empanada

Published by Marta on 19/11/17

Empanada made with zorza that is what, in Galicia, we call the minced pork meat that make up chorizos

Ingredients

Servings 6 people


Filling

  • 750 g zorza
  • 2 onion
  • 100 g olive oil

Dough

  • 500 g flour
  • 100 g olive oil from making the filling
  • 200 g water
  • 20 g fresh yeast
  • 1 tsp salt
  • 1 tsp sugar

Nutrition

Calories: 793kcal | Carbohydrates: 68g | Protein: 36g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 74mg | Sodium: 457mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 5.2mg

Step by step instructions

FILLLING

  • Julienne the onions and fry them lightly in plenty of olive oil.
  • When the onion is tender add the zorza and fry lightly (it will finish cooking in the oven)
  • Drain the oil and set 100 g aside to make the dough.

DOUGH:

  • Tip the flour into a mixing bowl and make a well in the center.
  • Pour the the water with the salt, the sugar, the oil from making the filling, and the yeast (crumbled).
  • Mix and knead until the dough is smooth and form a ball.
  • Cover with a tea towel and leave to rest for 30 minutes.

DOUGH (Thermomix)

  • Put into the mixing bowl 200 g water, 100 g of the oil we had put aside, the sugar and the salt.
  • Warm 1 minute / 40ºC / speed 2
  • Add 500 g strong flour and 20 g yeast (crumbled).
  • Knead 2,5 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand to form a ball.
  • Cover with a tea towel and leave to rest for 30 minutes.

EMPANADA

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 40-45 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de zorza
Zorza empanada

Empanada made with zorza that is what, in Galicia, we call the minced pork meat that make up chorizos

Ingredients

Servings 6 people


Filling

  • 750 g zorza
  • 2 onion
  • 100 g olive oil

Dough

  • 500 g flour
  • 100 g olive oil from making the filling
  • 200 g water
  • 20 g fresh yeast
  • 1 tsp salt
  • 1 tsp sugar

Step by step instructions

FILLLING

  • Julienne the onions and fry them lightly in plenty of olive oil.
  • When the onion is tender add the zorza and fry lightly (it will finish cooking in the oven)
  • Drain the oil and set 100 g aside to make the dough.

DOUGH:

  • Tip the flour into a mixing bowl and make a well in the center.
  • Pour the the water with the salt, the sugar, the oil from making the filling, and the yeast (crumbled).
  • Mix and knead until the dough is smooth and form a ball.
  • Cover with a tea towel and leave to rest for 30 minutes.

DOUGH (Thermomix)

  • Put into the mixing bowl 200 g water, 100 g of the oil we had put aside, the sugar and the salt.
  • Warm 1 minute / 40ºC / speed 2
  • Add 500 g strong flour and 20 g yeast (crumbled).
  • Knead 2,5 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand to form a ball.
  • Cover with a tea towel and leave to rest for 30 minutes.

EMPANADA

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 40-45 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de zorza
Nutrition Facts
Zorza empanada
Amount Per Serving
Calories 793 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 7g35%
Polyunsaturated Fat 5g
Monounsaturated Fat 28g
Cholesterol 74mg25%
Sodium 457mg19%
Potassium 624mg18%
Carbohydrates 68g23%
Fiber 3g12%
Sugar 2g2%
Protein 36g72%
Vitamin C 4.1mg5%
Calcium 50mg5%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.