Empanada Gallega

The Empanada Gallega is a traditional dish from Galicia, a region in the northwest of Spain. This savory pie is a celebration of the rich culinary culture found in this part of the Iberian Peninsula. Originally conceived as a way to make a portable meal for workers in the fields, the empanada has roots that date back to Roman times and has been influenced by various cultures including the Moors. The name 'empanada' comes from the Spanish verb 'empanar', which means to wrap or coat with bread.

Ingredients

• Flour - 500g
• Water - 250ml
• Yeast - 15g
• Salt - 1 teaspoon
• Olive Oil - 100ml
• Onion - 1 large, chopped
• Red Bell Pepper - 1 chopped
• Green Bell Pepper - 1 chopped
• Garlic - 2 cloves minced
• Paprika - 1 tablespoon
• Tomato Sauce - 200ml
• Tuna - 300g
• Boiled Egg - 2, chopped
• Salt - to taste
• Pepper - to taste
• Egg - 1 for brushing

Preparation

To prepare the dough, mix the flour with a teaspoon of salt in a bowl. Dissolve the yeast in lukewarm water and add it to the flour mix. Gradually add the olive oil and knead the mixture into a smooth, elastic dough. Cover the bowl with a damp cloth and let it rise in a warm place for about one hour.

Filling

While the dough is rising, prepare the filling. Heat a bit of olive oil in a skillet and sauté the onion until translucent. Add the red bell pepper and green bell pepper, cooking until they soften. Stir in the garlic and paprika, cooking for another minute before adding the tomato sauce. Let this mixture simmer for about 10 minutes until thickened. Add the tuna and boiled eggs, and season to taste with salt and pepper.

Assembling the Empanada

Preheat your oven to 180°C (350°F). Roll out half of the dough on a floured surface to fit your greased baking sheet or empanada pan. Spread the cooled filling evenly over the rolled dough. Roll out the other half of the dough and place it over the filling, pressing the edges to seal. Make a few small cuts in the top crust to allow steam to escape. Beat the egg and brush it over the top of the empanada for a golden glaze.

Cooking Process

Bake the empanada in the preheated oven for 45 minutes to 1 hour until the crust is golden brown and the filling is hot and bubbling. Consider using a timer to ensure perfect cooking time.

Enjoying Your Empanada Gallega

Let the empanada cool slightly before cutting into wedges. It can be enjoyed warm or at room temperature. Traditionally, it is served as a main dish, but it also pairs beautifully with a simple green salad and a glass of white wine, preferably an Albariño from Galicia. This dish not only makes for a hearty meal but also tells a story of culinary evolution influenced by history and culture.