#empanades de vi

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Beer and wine “empanadas”, typical from the area around Agost (South of the Valencian Country).

Recipe under the cut!

Ingredients for beer empanadas

For the dough:

2 kg of flour

3 glasses of beer

3 glasses of olive oil

2 envelopes of powder yeast

200 g of butter

A bit of salt

1 egg to paint them

For the stuffed:

2 kg of onion

2 kg of tomato

6 boiled eggs

Canned tuna

Red and green pepper

Ingredients for the wine empanadas

Ingredients for the dough:

1 kg of flour

1 and a half glass of white wine

1 and a half glass of sunflower oil

1 envelope of powdered yeat

50 g of butter

A bit of salt

Preparation (for both)

Put the flour, yeast and a bit of salt in a bowl. Melt the butter in the fire and add the liquid butter to the bowl. Add also the oil, beer/wine, and mix it all.

When the dough is ready, make little balls with it. The size of the balls depends on how big you want the empanadas to be. Spread the dough of every ball on top of a wax paper (this will avoid them getting stuck to the oven tray).

add the stuffed in half of the circle of dough you have spread, and close it with the other half. To avoid the stuffed getting out of the empanada, roll the outside a little bit or pinch it to make both sides mix.

Lastly, pinch with a fork so that air will be able to come out and the empanada won’t explode. Paint the empanadas with egg to make them look more golden.

Oven them at 170ºC for about 25 minutes.

Source: Agost