Hola Omar! I'm Dutch/Spanish and I have a very vivid memory of my abuela always cooking spanish dishes, she never wrote them down, so I only knew like 3 dishes through my father. Through your channel I find a lot of dishes I really loved and now finally can make and eat again. Also I will become a father in July and now I can teach the beautiful spanish culture to my child. I want to thank you so much for all the recipes. It means a lot to me 🙌
I am from the region of Galicia, and for me this is a perfect empanada! Perfect execution, ingredients and looks amazing at the end. Gracias Omar por este vídeo!
Love the look of this receipe, and will give it a go as not made a pastry dish yet as a novice chef.. Any suggestions what could accompany this dish please?
Thank you, I think you've sorted my pastry recipe problem - I realised Flora (our Spanish cook's) pastry recipe for empanadillas was a cross between short crust and hot water crust pastry. But I've never found anything close before. Her filling (created in late 1950's early 1960's UK Midlands with onions, tinned tomatoes and tuna, and jarred roasted red peppers with roasted chopped almonds - no olives) was closest to Claudia Roden's Food of Spain - Empanadillas with Tomato and Tuna, but Claudia's pastry was not correct. Flora's pasties were small, slightly larger than an Indian Samosa, but much smaller than a Cornish pasty. If I put your and Claudia's recipes together, I think I will hit gold, particularly with flavouring pastry flour with onion and pepper oil.
I have to say, i followed the directions and measured out all my ingtedients, but the dough would not come together. I had to add more liquid and after letting it rest it was just too tough to roll out
Hola Omar! I'm Dutch/Spanish and I have a very vivid memory of my abuela always cooking spanish dishes, she never wrote them down, so I only knew like 3 dishes through my father. Through your channel I find a lot of dishes I really loved and now finally can make and eat again. Also I will become a father in July and now I can teach the beautiful spanish culture to my child. I want to thank you so much for all the recipes. It means a lot to me 🙌
I am from the region of Galicia, and for me this is a perfect empanada! Perfect execution, ingredients and looks amazing at the end. Gracias Omar por este vídeo!
Se ve delicioso. Lo prepararé 😊
awesome
Vaya pintaza, Omar! Lo del aceite del sofrito en la masa no lo vi venir.
Your recipes are the best, chef! This is a must try. Gracias!
Qué buena! Además, he aprendido cómo hacer para que quede crujiente la parte de abajo. Más recetas, please
I always buy empanadas in spain, love it!
Definitely need to try making this! Saw it once at Little Spain in New York and I always regret not trying it
Omar, your videos are gems! You deserve so much more subs and views
This empanada looks really delicious! It reminds me of a TV show episode, hosting Chef Omar and Paul Hollywood. 😀
Mouth watering... 🤤
Amazing trick the used oil inside the pastry, good video!
Glad you liked it!
👌👌👌 looks delicious!
Love the look of this receipe, and will give it a go as not made a pastry dish yet as a novice chef.. Any suggestions what could accompany this dish please?
Thanks for this great recipe. Just fetched mine out of the oven. Can't wait for it to cool so I can taste it. Kitchen smells fantastic.
Thank you, I think you've sorted my pastry recipe problem - I realised Flora (our Spanish cook's) pastry recipe for empanadillas was a cross between short crust and hot water crust pastry. But I've never found anything close before. Her filling (created in late 1950's early 1960's UK Midlands with onions, tinned tomatoes and tuna, and jarred roasted red peppers with roasted chopped almonds - no olives) was closest to Claudia Roden's Food of Spain - Empanadillas with Tomato and Tuna, but Claudia's pastry was not correct. Flora's pasties were small, slightly larger than an Indian Samosa, but much smaller than a Cornish pasty. If I put your and Claudia's recipes together, I think I will hit gold, particularly with flavouring pastry flour with onion and pepper oil.
How much tuna to add? It's not quite clear from the video and it's not listed in the written recipe.
Hola donde está la descripción de los ingredientes y las cantidades ?
Hola Sandra, en la pagina web. Ve a la seccion de recetas. Un abrazo
I have to say, i followed the directions and measured out all my ingtedients, but the dough would not come together. I had to add more liquid and after letting it rest it was just too tough to roll out