Spain is famously known for their delicious empanadas, specially in the north-western region of Galicia. These Crispy-Fried SPANISH EMPANADAS With VEGETABLE PISTO are no exception. Loaded with so many great flavors, easy to make and made with the most basic ingredients.
To make these empanadas, I made the dough from scratch, but you can always use premade pizza dough. I also stuffed them with a vegetable pisto. Basically the Spanish ratatouille. Made with just olive oil, onions, garlic, bell peppers, zucchini and tomatoes.
Since I fried these empanadas in extra virgin olive oil instead of baking them, the texture of the dough is out-of-this-world. Seriously folks, it does not get better than this. You can enjoy these empanadas for breakfast, lunch or even dinner.
TIPS & TRICKS to make this Recipe: When frying the empanadas, remember to fry them in a MEDIUM heat. This way the olive oil does not lose it’s flavor and transfer it into the dough. When stuffing the empanadas with the pisto, make sure to use a slotted spoon, You don’t want any liquid in the empanadas, otherwise they won’t have that crispy texture.
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Watch the Video Below on How to Make Crispy-Fried SPANISH EMPANADAS With VEGETABLE PISTO
Crispy-Fried SPANISH EMPANADAS With VEGETABLE PISTO
FOR THE VEGETABLE PISTO
- 2 tbsp extra virgin olive oil
- 3 cloves garlic thinly sliced
- 1/2 onion roughly chopped
- 1/2 red bell pepper cut into 1/2 inch squares
- 1/2 green bell pepper cut into 1/2 inch squares
- 1/2 zucchini cut into 1/4 inch thick half moons
- 15 ounce can diced tomatoes
- sea salt
- black pepper
- white sugar
FOR THE DOUGH
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 2/3 cup water
- 1/3 cup extra virgin olive oil
- 1/4 cup all-purpose flour
To make the vegetable pisto, heat a sauce pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in 1/2 onion roughly chopped and 3 cloves garlic thinly sliced, mix with the olive oil, after 3 minutes add in 1/2 red & 1/2 green bell pepper cut into 1/2 inch squares and 1/2 zucchini cut into 1/4 inch thick half moons, continue to mix all the vegetables with the olive oil, after 5 minutes and all the vegetables are soft and tender, add in one 15 ounce can of diced tomatoes (drained) and season everything with sea salt, black pepper and a pinch of white sugar, mix together until well combined and lower the fire to a low-medium heat
To make the dough, add in 2 cups of all-purpose flour into a large bowl, 2 teaspoons of baking powder and 1 teaspoon of sea salt, mix the dry ingredients together, then add in 2 tablespoons of extra virgin olive oil and 2/3 cups water, mix together, once you start forming a dough get in there with your hands and continue to mix together, once well combined knead the dough inside the bowl for 1 to 2 minutes, then shape into a ball
Sprinkle some all-purpose flour into a cleaned flat surface, add the ball of dough on top and cut into 8 evenly sized pieces
To make each empanada, flatten out a piece of dough into a circular design that is 6 inches in diameter by 1/8 of an inch thick, then add in some of the vegetable pisto (about a 1/4 cup), fold the dough over the pisto to create a half moon design and seal the outer edges together with your fingers, then pierce the outer edges again with a fork on both sides to ensure they are well sealed, continue to do this until all the empanadas are done
Heat a small fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 4 minutes add in one of the empanadas, cook in batches, after 60 to 75 seconds flip the empanada to cook the other side, after another 60 to 75 seconds remove from the pan and transfer to a dish with paper towels, continue to fry your empanadas in batches until done, serve hot or at room temperature, enjoy!
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