Empanada gallega/ Galician empanada belongs to cuisine of Galicia, and is mainly had as an appetizer. This, in general refers to an variety of stuffed bread - filling being fish or seafood or vegetables or an ultimate combo of all three. They are known to have sweet fillings as well. They are prepared as an large savoury pie, and is sliced for serving purpose.
So, when Swathi and Marisa suggested us this bread, I was very delighted to bake them. I choosed vegetarian version of Empanada with an touch of scrambled eggs, you can avoid eggs if you want. Empanadas vegetarian mixture are called as, 'zaragallada' and they have an strong hint of onions along with garlic, capsicum and tomatos.
Empanada can be circle or rectangular, depending on baker's choice. Once out of the oven, they were mild, delecious and filling as well. Since, they are mild, they would go great with tomato-chilly dip or chilly sauce. We cherished them as an week-end tea-time snack and all thanks to Swathi and Marisa for suggesting such an delecious bread
