¡Saludos a todos!, la comida española me encanta, y las empanadas gallegas eran parte de la tradición en Venezuela en cualquier tasca española. La Candelaria una zona de Caracas se hizo muy popular en la época de la bonanza en mi país cuando ibas a tomarte un aperitivo, te ponían de pasapalos esta rica empanada que muchas veces disfrute y ahora con unos cuantos ingredientes pude hacer. ¡Espero les guste!.
Greetings everyone! I love Spanish food, and Galician pie were part of the tradition in Venezuela in any Spanish tavern. La Candelaria, an area of Caracas, became very popular at the time of bonanza in my country when you went to have an aperitif, they would put this rich pie as a snack that I often enjoy and now with a few ingredients I could make. I hope you like it!.
Ingredientes / Ingredients:
Ingredientes / Ingredients:
- 1/2 kilo de pescado, 1 cucharadita de sal, 1 taza de harina de trigo, 1 cucharadita de levadura, 1 cucharadita de azúcar, 50 grs de aceitunas, 50 grs de alcaparra, ajíes dulces (rojo, verde amarillo), 1 ramita de cebollín, 1 ramita de cilantro, 2 dientes de ajo, 1 cucharadita de sabroseador, 1/2 taza de aceite, 1 huevo.
- 1.10 lbs of fish, 1 teaspoon of salt, 1 cup of wheat flour, 1 teaspoon of yeast, 1 teaspoon of sugar, 50 grams of olives, 50 grams of capers, sweet peppers (red, yellow green), 1 sprig of chives, 1 sprig of coriander, 2 cloves of garlic, 1 teaspoon of flavoring,1/2 cup of oil , 1 egg.
Preparación / Preparation:
Preparación / Preparation:
- Cocinar el pescado con la sal hasta que esté blando.
- Cook the fish with the salt until soft.
- Desmenuzamos el pescado y reservamos.
- We shred the fish and reserve.
- En una taza colocar 1/4 de taza de agua tibia con la azúcar y la levadura; dejamos por 30 min en reposo.
- In a cup place 1/4 cup of warm water with the sugar and yeast; let it rest for 30 min.
- Luego agregamos la harina, la sal, la yema de huevo.
- Then we add the flour, the salt, the egg yolk.
- Amasamos y reposamos por 30 min.
- Knead and rest for 30 min.
- Cortamos todos los aliños.
- We cut all the dressings.
- Sofreímos, añadimos el pescado desmenuzado.
- Sauté, add the shredded fish.
- Agregamos el pescado y hacemos el guiso.
- Add the fish and make the stew.
- Luego extendemos la masa delgada de fondo en el molde. Vamos agregando el guiso.
- Then we spread the thin background dough in the mold. We are adding the stew.
- Cubrimos con la capa del guiso y cubrimos completamente la empanada.
- We cover with the layer of the stew and completely cover the pie.
- Cubrimos con otra capa delgada de masa.
- Cover with another thin layer of dough.
- Barnizamos con clara de huevo y aceite.
- We varnish with egg white and oil.
- Decoramos con aceitunas y tiritas de ají.
- Decorate with olives and chili strips.
- Terminamos de adornar la empanada.
- We finished decorating the pie.
- Horneamos hasta que dore.
- Bake until golden.
¡UNA SABROSA EMPANADA GALLEGA ELABORADA EN CASA!
A TASTY GALICIAN PIE MADE AT HOME!
A celebrar el espíritu de la navidad /Celebrate the spirit of christmas
Realizando mis delantales para la navidad /Making my aprons for christmas
The photos are my property taken with my BluAdvance L4 A350a Dual Sim Quad Core cellphone
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Agradecida amigos @mayvileros, bendiciones
A ti por esa rica receta cariño, se ve deliciosa! Saludos.
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Muy agradecida amigos de @dsc-r2cornell, feliz navidad, bendiciones
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