Empanada Gallega with a coconut-lime twist.

Who else was under the impression that procrastination was a product of boring homework assignments forced upon school-goers? I guess I thought that when I finished up with school, alongside my diploma I would receive a miracle cure for my life-long procrastination issue. As can be inferred by the amount of time gone without sharing a kitchen triumph on this blog, no such cure was received.

Is it a little ironic that the thing to get me out of my non-blogging procrastination rut was, in fact, closer to a “homework assignment” than I’ve had since finishing school? I signed up to be a so-called daring baker last month, and was challenged to bake a Galician-style empanda and post about it by the 27th of this month. In my usual style, I was baking on the day it was “due…” but as there was no teacher to mark my paper with “LATE” in red, scrawling handwriting, you can see that I did not complete my task on time.

With the only penalty being that I did not get to eat this goodness before the day I scrambled to make it, I’m giving myself a pass on the procrastination this time.

If I were to share this recipe with you, would you give me a pass too, dear reader?

Dough, before and after rise… I was nervous it would not rise at all due to the heavy feel of the corn dough, but as you can see, it did rise slightly.

For the challenge, the only requirement was that we use the given dough recipe. We were allowed to fill the empanda with whatever we wished. Typically and traditionally, I learned, Empanda Gallega is filled with sardines, tuna, or chorizo in an onion, garlic, and tomato sauce. Unlike the calzone, which was the closest food item that I could relate this to, the Galician empanada is made large with the intention of being cut into several pieces and able to be served room-temp later as a convenient and portable meal for working people.

I would have liked to have been a bit more traditional with this dish, but as I hate wasted food and needed to use up some veggies in my produce bin, I decided to swap the fish filling for a coconut-lime spiked veggie and bean number.

I went with the corn crust. This was supposed to be more difficult to roll out, and did not provide a beautiful, puffy crust like I am assuming the wheat dough did, but I sure enjoyed the taste.

Corn and wheat Empanada Dough*:

  • 2¾ cups (14 oz) (400 gm) corn flour (not corn starch!)
  • ¾ cup (3½ oz) (100 gm) all-purpose flour
  • 1 cup (250 ml) warm water
  • 2 teaspoons (10 gm) (1/3 oz) active dry yeast or 4/5 oz (25 gm) fresh yeast
  • 1 teaspoon (5 ml) (6 gm) salt
  • 2/3 cup (150 gm) lard, butter or margarine (I used coconut oil!)
  • zest of one lime

White Bean, Veggie, coconut-lime filling

  • 1 can cannelini beans, drained and rinsed
  • 1 tablespoon of coconut oil
  • 1/2 white onion, chopped
  • 1 red pepper, chopped
  • 1 small summer squash, halved lengthwise and chopped
  • zest of one lime
  • dash of salt
  • dash of cayenne pepper
  • juice of one lime
  • handful of torn cilantro leaves
  • 1-2 ounces goat cheese


Heat up coconut oil in a pan. Add onion, pepper, squash, zest, salt and cayenne and sauté for seven or so minutes, or until the onions are beginning to soften. Turn off heat, add juice, cilantro, and goat cheese, and stir to combine. It’s alright if the veggies are not as soft as you would like, as they will continue to cook and the flavors will come together even more while baking. Set aside filling to cool while empanada dough is rising.

Corn and wheat dough

1) Mix flours in a large bowl. Make a hole in the middle, and add water, yeast, salt, fat, and the zest.
2) Turn out dough onto a floured surface, and knead until dough is no longer sticking to hands.
3) Put ball of dough into a (I always grease) bowl, cover with plastic wrap and let rise for one hour.
4) After dough has risen, divide into two equal pieces. I found that, because the dough was rather crumbly, rolling it out between two pieces of parchment paper worked like a charm. Roll out into as square or rectangular as a shape as you can get.
5) Spread the cooled filling out onto the dough, leaving room around the edges to crimp or fold the top and bottom dough pieces together.
6) Roll out the second half of dough between the parchment. Peel off one piece of parchment from your rolled dough, and wrap the sheet of dough around your rolling pin, with the dough facing out.
7) Unroll the dough over the first piece and the filling.
8) Crimp or roll the edges of the dough together, depending on how much room you left on the side… If I had left more room, I would have done something prettier around the edging! Use any extra dough you have to decorate the top. Mine did not turn out as wonderful looking as I hoped- the dough was difficult to work with.
9) Egg wash the top, and bake at 350 for thirty to forty five minutes. The bottom should be crispy and the top should be golden when done! This can be eaten hot or room temp… I loved it warm.

*recipe from the September Daring Baker’s challenge. Thank you Patri!