Here are all the ingredients I needed:
Here I have them measured out:
Here is the finished dough ball:
Said dough rising:
Finished dough, ready to roll out:
Putting it all together:
Ready to go into the oven:
You'll just have to wait for Part II: Filling to see the final pictures! :)
The dough was a bit of a disaster, but it tasted great and so did the Empanada, so I was happy. I am a baker by no means, and I followed the measurements pretty well but basically ignored the directions. My inability to follow a recipe is part of the reason I am a cook, not a baker. The dough was not "smooth" like it was supposed to be - although it was half cornmeal so I don't know how smooth it was supposed to be in the first place. The directions weren't terribly clear about how much to blend the cornmeal in the food processor and that step didn't really fit anywhere into my revised method. Sooo... I mostly skipped that part. Overall, the dough was so sticky that when I rolled it out I couldn't get it off my table without destroying it. I pieced it together, and it turned out well in the end.
I'll include both versions of the directions, for those who may want to try the actual recipe at home. :)
My recipe book is "the Spanish cookbook" by Pepita Aris. It was published in London, so I will keep the book's descriptions of ingredients (for accuracy) with the American measurements (for ease, included in the book). My additions are italicized.
Makes enough dough for a shallow roasting pan or dish 12 x 8 in with a border, and a top.
Ingredients:
9 oz cornmeal
2 tsp (4 packets) easy-blend (rapid-rise) dried yeast
1 tsp caster (super fine sugar) (I used regular sugar)
9 oz plain (all-purpose) flour,
plus extra for dusting
1 tsp salt
scant 1 cup warm water
2 tbsp oil
2 eggs, beaten, plus 1 for the glaze
Directions:
(Meanwhile) Put the corn meal into a food processor. Add the dried yeast with the sugar. Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
{I realized my food processor was much too small for this method. I mixed the corn meal, flour, and salt (dry ingredients). I beat this in small batches in my food processor but quickly got bored and moved onto the next step. I added the yeast to the sugar and added the water at 120F according to the directions on the package. I didn't plan it out very well, so I used a measuring cup much too small. The yeast began to bubble over and I put what I could into a bowl with some of the flour. I added some of the remaining yeast to the food processor and the rest I sopped up with the dough ball. (Don't worry, my counters were disinfected before I began cooking.) I then began what I can only describe as a haphazard attempt to combine all of the ingredients in batches in the food processor. In the end, I somehow managed to mix all of the wet ingredients into the cornmeal/flour mixture. It was definitely still grainy though. Unsure of my mixing method, I kneaded it a bit, rolled it into a ball, and - for the sake of my filling - desperately hoped it would turn out. At this point, I returned to following the directions, except for the aforementioned rolling out issues.}
Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes, to rise.
Preheat the oven to 400F. Grease a shallow roasting pan or dish 12 x 8 in. Halve the dough. Roll out one half on a floured surface, a little larger than the pan. Lift this in place, leaving the border hanging over the edge.
Spoon in the filling. Roll out the lid and lay it in place. Fold the outside edge over the lid (trimming as necessary) and press gently all around with a fork, to seal the pie. Prick the surface and brush with beaten egg.
Bake the pie for 30-35 minutes (covering the ends if they brown too much - I only baked the pie for 25 minutes, but I covered it with foil for the last ten). Cut the pie into squares.
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