Empanada Gallega | Galician Pie

The Galician empanada is a signature pie in Galician cuisine. Empanada Gallega is famous all over Spain and worldwide. It is one of the most known Spanish dishes. Empanadas Gallega can be large or small, round or square; they can be shaped like a giant crescent named empanadillas. The dough is made of wheat flour, fat (lard or oil), and water. The base for the filling is sofrito — onions and peppers — plus seafood or meat. Empanada Gallega is served freshly cooked or cold, sliced into portions, as an appetizer or tapas. The most common versions of this pie are made with canned tuna, scallops, and chopped pork sausage. My absolute favorite is scallops. This recipe is based on the original recipe in Spanish from recetaempanadagallega.com, which is featured as one of the best. Peppers and onions are poached in oil, strained, and the same flavored oil is used for making pie dough.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare and dice peppers, onions, and garlic.

Step 2

Preheat 1 cup of Spanish olive oil to 375F/190C in a saucepan. Add all diced vegetables at once. Bring the oil temperature back to 375F and keep it the same.

Step 3

Stir vegetables from time to time. Cooking time depends on the amount of vegetables being poached.

Step 4

Vegetables should be soft and NOT caramelized when done. Strain the flavored oil, reserve 50 ml for dough, and any extra for salad dressings. Let the vegetables cool to room temperature.

Step 5

In a bowl, mix all dry ingredients. Dissolve salt in water and add it to the bowl in a cup. Stir to make large lumps. Add oil. Knead the dough till soft and smooth. It won't be sticky. Sniff your hands — they smell delicious! Divide the dough into two equal parts and place in closed containers.

Step 6

Let the dough ferment at room temperature for 45 minutes - 1 hour (depending on room temperature). It is now ready for shaping empanada. You can also refrigerate it after the first 30 minutes and use it the next day.

Step 7

Preheat oven to 350F. Prepare egg wash by mixing 1 egg yolk with 1 tbsp water and a pinch of salt.

Step 8

Roll each portion of dough ~10"D. They will be either bottom and top parts of one round empanada or two empanadillas. Spread a generous amount of poached vegetables and place sliced scallops on top.

Step 9

Make holes for steam escape.

Step 10

Shape pies and secure the filling. Apply egg wash.

Step 11

Bake in a hot oven for about 35 minutes, until golden and crusty.

Step 12

Serve empanada at room temperature or warm, not hot.

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