Apulian-style Empanada

Ingredients

While the original Empanada Gallega from Spanish cuisine typically features a filling of seafood or meat, the Apulian-style Empanada takes inspiration from the flavors of Apulia in southern Italy. The filling is a combination of sun-dried tomatoes, olives, capers, and ricotta cheese, which are commonly used ingredients in Apulian cuisine. Additionally, the crust is made with a mixture of all-purpose flour and semolina, giving it a distinct texture and flavor. We alse have the original recipe for Empanada Gallega, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) semolina flour 1 cup (150g) semolina flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1 cup (150g) sun-dried tomatoes, chopped 1 cup (150g) sun-dried tomatoes, chopped
• 1/2 cup (75g) black olives, pitted and sliced 1/2 cup (75g) black olives, pitted and sliced
• 2 tablespoons capers, drained 2 tablespoons capers, drained
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt for the crust. Mix well.
2. 2.
   Add the olive oil, white wine, and water to the flour mixture. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
4. 4.
   In the meantime, prepare the filling. In a bowl, combine the sun-dried tomatoes, black olives, capers, ricotta cheese, minced garlic, extra virgin olive oil, salt, and pepper. Mix well.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Divide the dough into two equal portions. Roll out one portion into a circle large enough to fit your baking dish.
7. 7.
   Place the rolled-out dough in the baking dish, allowing the edges to hang over the sides.
8. 8.
   Spread the filling evenly over the dough in the baking dish.
9. 9.
   Roll out the second portion of dough into a circle and place it on top of the filling. Seal the edges by pressing them together with the overhanging dough.
10. 10.
    Brush the top of the empanada with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Ricotta cheese — Opt for a creamy and fresh ricotta cheese for the best flavor and texture in the filling.

Tips & Tricks

• For a more intense flavor, marinate the sun-dried tomatoes in olive oil and minced garlic for a few hours before using them in the filling.
• Serve the Apulian-style Empanada warm or at room temperature for the best taste and texture.
• Feel free to customize the filling by adding other ingredients such as sautéed onions, roasted red peppers, or fresh herbs like basil or oregano.
• If you prefer a spicier empanada, add a pinch of red pepper flakes to the filling.
• Leftover empanada can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes before serving.

Serving advice

Slice the Apulian-style Empanada into wedges and serve it as a main course or as part of an antipasto platter. Pair it with a fresh green salad dressed with lemon vinaigrette for a complete meal.

Presentation advice

Present the Apulian-style Empanada on a rustic wooden board or a colorful ceramic platter. Garnish it with fresh basil leaves or a sprinkle of grated Parmesan cheese for an extra touch of elegance.