For the empanada dough:

• 350 g of strong wheat flour.

• 150 ml of warm water.

• 1 sachet of powdered baker’s yeast or 10 g of pressed baker’s yeast.

• 50 ml of Alma Meiga extra virgin olive oil

• 1 small spoonful of coarse salt.

• 1 tablespoon of Airas Moniz butter For the filling:

• 300 g of cooked or canned turnip greens, drained.

• 200 g of Galician cheese (Tetilla or Arzúa-Ulloa) in slices. (PGI)

• 1 large onion, chopped.

• 1 Oimbra pepper, Arnoia (IGP)

• 1 tablespoon of sweet paprika.

• 50 ml of Alma Meiga extra virgin olive oil

• Salt.

Elaboration Mass:

1. We put almost all the flour, about 300 grams, in a bowl, making a mound with a hole in the center. If we use sachet yeast, we pour it into the center of the flour and mix well, dry, with our hands and then add the warm water. If we use baker’s yeast, we will dissolve it first in the warm water and add it to the center of the flour.

2. We work the dough with our hands. We add the remaining flour little by little so that it is well integrated. We may need to add a little more flour if necessary. We add the olive oil and salt, and continue working the empanada in the bowl a little more. The dough is ready when it no longer sticks to your hands and is manageable.

3. Flour a table and place the dough on it to work for 10 or 15 minutes until it is elastic.

4. We put the dough back into the bowl and cover it with a damp cotton cloth so that it swells at room temperature, for approximately 1 hour.

5. We knead it a little to remove the air and divide the dough into two halves: one a little larger will be the base and the other, a little smaller, will be the lid. We simply have to stretch them well with the roller and give them the desired shape.

The filling:

1. Sauté the onion and pepper in a frying pan and add the turnip greens. We add the salt and let them cook a little so that the water they may still contain evaporates.

2. Remove the pan from the heat and add the paprika, mix.

Assembling the empanada and baking:

1. We paint the mold with a little butter and a little flour so that it does not stick. We put the stretched base and, on it, we spread the turnip top filling. We place the cheese sheets on top and cover with the dough lid.

2. We glue the edges of the lid and base by rolling the sides of the base dough over the lid dough. We make a hole, or volcano, in the center of the lid so that water vapor can escape during baking and it does not swell. We will also have to prick the lid with a fork in several points throughout the surface.

3. Drizzle with virgin olive oil and bake at 180ºC for 50-60 minutes, until golden.