Floret broccoli and chipolata empanada

How to prepare Floret broccoli and chipolata empanada?

1. 1

   Boil the cauliflower cut into bunches in salty boiling water.

2. 2

   Drain and reserve.

3. 3

   In a sauté pan, put a little olive oil and lightly brown the minced garlic.

4. 4

   Remove from heat and add the cooked cauliflower, mix well.

5. 5

   Reserve.

6. 6

   In a skillet, put a drizzle of olive oil and fry the chipolatas.

7. 7

   Drain and reserve.

8. 8

   Put one egg yolk in a glass.

9. 9

   Reserve.

10. 10

    In a bowl, crack 4 eggs, add the remaining white, add the grated Parmesan, beat to make an omelette, generously season with pepper.

11. 11

    Reserve

12. 12

    Preheat the oven to 220°C (thermostat 8).

13. 13

    Make a well in the flour, place in it a beaten egg, 2 tablespoons of olive oil, a good pinch of salt and some warm water to form a manageable ball.

14. 14

    Do not knead too much so that it does not become tough.

15. 15

    Take two-thirds of this dough and roll it out with a rolling pin to form an oval larger than the chosen pie dish.

16. 16

    Oil the mold with olive oil and place the dough in it.

17. 17

    Place the cauliflower in the mold, place the cut chipolatas (in two or three pieces) on top, distribute well.

18. 18

    With a large spoon, evenly spread the omelette over it.

19. 19

    Fold one-third of the remaining dough into an oval and place it on the pie, overlap the two parts by twisting them together.

20. 20

    Add to the reserved egg yolk, 1 tablespoon of olive oil, a pinch of salt, and brush the surface of the pie with a pastry brush.

21. 21

    Poke it with a fork and bake.

22. 22

    It takes about an hour of baking time, but this varies depending on your oven; the empanada must be golden on all sides.