Spaniards buy them as a snack to go in the neighbourhood or as a complete empanada for home. Safely packaged, they are carried around the market in a pizza box. An empanada is somewhat reminiscent of a pizza with a lid. Or is it already a calzone? Oh, never mind!
Empanadas come with many different fillings. I copied this recipe from the one we bought at the Saturday market in the small town of Muros in Galicia. After the lady in the queue in front of us bought a complete empanada with vegetable filling, we grabbed a piece and ate it with a view of Ria de Muros e Noia. Of course, not without first inspecting exactly what is inside and what kind of dough is used.
Fill to taste
By the way, the yeast dough gets the orange colour by adding paprika powder. The oil in which the vegetables were previously seared is also processed here. That's how a portion of the flavour goes into the dough!
Manufacturing is easy. I found a good recipe here (link), practically right away with video in order to eliminate linguistic ambiguities.
You can of course adjust the filling to suit your taste. If leftovers from the previous day are still in the refrigerator, this is an ingenious way to process them. There are no limits to your imagination. However, the filling height should not exceed 5 cm.
I baked the empanada in my pan. Just as I make my pizza (link to recipe). It works really well and is very simple!
