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Monthly Archives: December 2012

Empanadas and details

As I already explain before empanada can be made with so many different ingredient inside, everyone has their own way.

These are the variety that you can get from us and for sure if you have any different ingredient that you would love to put inside our empandas please feel free to say it to me and I will try my best to make it.

All the empandas have the “prebe” that is the mix of onions and peppers and then you can get:

Tuna, Scallops, Octopus, Cod fish and raisins, Sardines, Ham and cheese, Raxo(pork loin marinated with wine…), Zorza(pork loin marinated with spanish paprika), Chicken and apple, Chicken and mushrooms, Veggies, Cockle, Chorizo, …also we can make the mass with corn flour.

The prices are:

40$ for the tuna, veggies, chicken, ham and cheese, chorizo

45$ for raxo, zorza, chicken and apple, chicken and mushrooms

50$ for scallops, octopus, cockles, sardines, cod fish and raisins, tuna,egg and olives

Contact details:

Guille +61 449969186

vieiraempanada@gmail.com

Orders to pick up or ask for possible delivery and be aware that an empanada needs at least 75 min to be done.

Thanks and “bo proveito”!!!

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Posted by on December 9, 2012 in Empanada Gallega

 

How I started

It´s been a long time when I had the first though of opening a restaurant in Sydney by finally I couldn´t do it for so many reasons that for sure you don´t want to know hehehe!!!

We normally make a lot of parties at home and like a typical Galician house we always have something to cook for our friends; one day I made two empanadas for a birthday, woww in less than 10 min they were gone…, everyone was telling me you should make your business about empanada forget your restaurant heheh!!!

This is how one day I made one for one of my best friends here in Australia, she took it for her family and here we are now selling “Empanada Gallega” in Australia…

 
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Posted by on December 9, 2012 in Empanada Gallega

 

Empanada´s history (Galician pie)

The “Galician Empanadas” are known since the time of the Goths in the 7th century where standards are enacted for its elaboration. The Empanada was ideal food for travelers, as a food that avoid stuffy and inner contact with the dusted paths. Galician empanadas are already carved in the twelfth century “Pórtico de la Gloria” in Santiago de Compostela(Galicia). It´s one of the identities of Galicia and a dish that you would find in all the houses, everyone loves Empanada because of the variety of ingredients that you can find inside.
The Empanada dough has flour, similar to that used for making bread, lard, water…and some other tricky ingredients. This dough has a fine texture and sometimes is made with corn flour, known as “Empanada de Millo” very typical in the south of Galicia with the inside made of “zamburiñas” a kind of small scallops.
Empanada is made in a mold with so many diferent shapes. The filling is usually made of different contents as fish, meat, veggies,…, previously made ​​a “prebe” mix of onions and peppers. Once the top is put on the Empanada the mould is introduced in the preheat oven around 45 min. It is usually served in portions and freshly cut just hot or cold as apetizer or tapa.

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Posted by on December 6, 2012 in Empanada Gallega