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Black pudding and caramelized onion empanada

Black pudding and caramelized onion empanada

people icon For 6 euro icon € 1.5 /pers. calories icon 319 kcal/100g

Ingredients

  • For the dough: 5 tablespoons of extra virgin olive oil
  • 15 g dry baker’s yeast or 20 g fresh pressed yeast
  • 100 ml of warm or lukewarm water
  • 300 g of wheat flour (strength or normal)
  • 1 pinch of salt (3 g)
  • For the filling: 3 onions (1 kg)
  • 40 ml extra virgin olive oil
  • Salt
  • 1 onion or rice blood sausage of 300 g.

Black pudding and caramelized onion empanada.

The empanada is one of the most versatile preparations that can be found in gastronomy, not only Spanish, but also international. There are many countries (Argentina, the United Kingdom, etc.) that have their own traditional recipes that, in turn, are versions and altered with different types of doughs and fillings. In Spain, the Galician empanada is the queen of the scene and we are great defenders of such a delicious snack.

Throughout the years of Recetas de Rechupete, we have written a lot on the subject, sharing both dough recipes and different empanadas: sardine empanada , tuna and tomato belly empanada , lomo or raxo , Galician stew , rabbit and peppers and many more that you can find in this downloadable recipe book of Galician empanadas .

Today’s black pudding and caramelized onion empanada is one more to add to our long and rich collection that you will surely love. The version that we present to you is the basic one. The title says blood sausage and caramelized onion and that is what its filling has. However, the theme can be brightened up by incorporating some slices of apple, a handful of raisins, a few toasted pine nuts or walnuts, among other ingredients, into the filling. But we didn’t want to do it, we preferred to give you the simplest version of all and let you decide whether to enrich it or not.

The truth is that, despite what has been said, this version is wonderful and is a living example of “less is more.” The issue of filling is important when it comes to empanadas and it is not advisable to go overboard. The goal is to find the perfect balance so that none of the ingredients stand out from the rest and we can appreciate their flavors equally.

Don’t be scared by the preparation time that we indicate at the beginning of the recipe, this is due to the caramelized onion, which must be cooked over very low heat and takes a long time to be ready, but it does not require special care so it is a time of preparation. wait, it doesn’t work. You can reduce it if you buy it ready-made, there are very good brands that can be used in a pinch, although we always defend homemade.

We hope you like it as much as we do and that you find this black pudding and caramelized onion empanada a new ally for your lunches and dinners. Let’s go get her!

Preparation of black pudding and caramelized onion empanada

Preparation of the filling

  1. Contrary to what is usually thought, sugar is not added to caramelized onions throughout the process. Caramelization is achieved by the oxidation of the natural sugars contained in the onion. It is a very simple preparation, but it requires a long cooking time, so we should start with it.
  2. We peel the onions and cut them into julienne strips. We put the extra virgin olive oil in the non-stick frying pan and heat it to medium temperature. We add the onion, stir to grease well and let it warm up again.
  3. We lower the heat to minimum and let it cook little by little. There is no need to be in a hurry, the process lasts between 60 and 90 minutes, being careful at all times so that it does not burn.
  4. We will see that the onions begin to shrink and become transparent, little by little they will take on that soft golden color. Once the onion is caramelized, we reserve it until it is time to assemble the empanada.
  5. Meanwhile, peel the blood sausage and discard the skin. We cut the meat from the blood sausage and sauté it in a frying pan with a pinch of oil for five minutes. We stir while we sauté it so that it crumbles and cooks on all sides. We let it cool and reserve.

Preparation of the empanada dough

  1. In a small container, mix the warm water with the dry baker’s yeast. We stir and let it dissolve for a few minutes.
  2. In a large bowl, add part of the wheat flour and salt, reserving about four tablespoons of flour separately in case the dough needs to thicken.
  3. We make a hole in the center and add the water with the yeast and oil. We stir from the inside out to incorporate flour little by little.
  4. We continue stirring so that what starts as a sticky dough becomes a firm and uniform dough.
  5. Sprinkle a clean work surface with flour and place the dough on it. We knead with our hands for about 10 minutes, we will notice how the dough becomes more elastic and homogeneous with the process.
  6. If we notice that the dough is still sticky, we add the flour we have reserved, little by little so that it is not too dry, and we continue kneading until we obtain the desired texture.
  7. We flour the previous bowl, ball the dough and place it inside. We cover with a clean cloth and let it rise for about 45 minutes or 1 hour in a warm place.
  8. After this time the dough will have grown in volume and we will need to degas it. To do this, we move it back to a work surface sprinkled with flour and knead it for a couple of minutes.

Assembling the black pudding and caramelized onion empanada

  1. We divide the dough into two pieces, one slightly larger than the other. We take the first one (the largest) and spread it with the help of a rolling pin on a sheet of parchment paper, giving it a rectangular shape and trimming the sides with a knife if necessary.
  2. We spread the caramelized onion over the base, leaving a couple of centimeters free all around, and on top of it we place the blood sausage, distributing it well over the entire surface.
  3. We spread the rest of the dough in the same way as the previous one, that is, with the help of a rolling pin and giving it a rectangular shape. We have to make sure that the dimensions are the same because we are going to place it on top and it has to fit in shape and size so we also trim the edges with a knife.
  4. We fold the edges of the empanada base dough over the dough that serves as a cover, pressing with our fingers so that the filling does not come out.
  5. We can use the leftover dough scraps to make filigrees or other decorative motifs on the surface so that the empanada is more attractive, but it is not necessary. This depends on taste.
  6. Brush the surface and sides of the empanada with beaten egg, prick the surface with a fork and make a hole in the center that will serve as a chimney through which the steam that is generated inside during cooking in the oven can escape. This way the empanada will not become hollow or misshapen.
  7. We cook in the central part of the oven, pre-heated to 180ºC and with heat up and down, for about 30 minutes or until we see that it has acquired a golden hue.

Follow step by step this delicious recipe for black pudding and caramelized onion empanada in the album.

Tips for a delicious black pudding and caramelized onion empanada

  • The filling of the empanada can be enriched with other ingredients, as we have indicated above. It doesn’t need it, it is delicious as we indicate, but there is nothing written about taste and it is fun to innovate and try, so don’t be shy when preparing it.
  • What is very important is that the filling ingredients are tempered, better (even) cold, when assembling the empanada. Otherwise the dough will become soft and it will be difficult to close it and finish the process with dignity.
  • Once cooked and golden, to ensure that the base of the empanada is done, we can lower the oven tray to the lowest position and program heat on the floor, that is, at the bottom, for a couple of more minutes.
  • The strong flour can be replaced entirely by weak flour or combine both. The resulting dough is equally good.
  • The empanada dough is delicious when, instead of clean extra virgin olive oil, we use the oil in which the filling has been fried. We cannot do this with this empanada because the filling is cooked without fat, but we can always save used oil to fry, for example, peppers, onions or other foods and use it in recipes like this one.
  • We can also enrich the dough by adding a teaspoon of paprika or a little butter. The latter makes it very tasty and provides a slightly flaky and crumbly texture.

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