Empanada Gallega (Galician Pork and Pepper Pie)
Leave a note
By My Recipes
Empanada Gallega (Galician Pork and Pepper Pie)
A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.
Updated at: Sun, 02 Mar 2025 14:58:32 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories366 kcal (18%)
Total Fat13.7 g (20%)
Carbs40.6 g (16%)
Sugars4.4 g (5%)
Protein19.7 g (39%)
Sodium829.6 mg (41%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsfresh parsley
minced
1 tablespoonspanish smoked paprika
or hot paprika
1 tablespoonextra-virgin olive oil
1 teaspoondried oregano
3garlic cloves
minced
1 poundpork tenderloin
trimmed and cut into 1/2-inch-wide strips
2 ¾ cupsall-purpose flour
1 tablespoonbaking powder
1 ½ teaspoonssalt
½ cupwater
¼ cupolive oil
1egg
large, lightly beaten
cooking spray
¼ teaspoonsalt
2 cupssweet onion
thinly sliced
2 cupsred bell pepper strips
1 cuptomato
chopped
¼ cupspanish serrano ham
chopped, or prosciutto
2 tablespoonsdry white wine
saffron thread
crumbled
Instructions
View on My Recipes
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
