Empanada Gallega al Vapor

Introduction

Empanada Gallega is a traditional dish from the Galicia region in Spain. This savory pie dates back to as early as the 12th century and showcases the rich culinary traditions of the region. Traditionally baked, this recipe offers a unique twist by preparing it al vapor (steamed), resulting in a moist, tender crust that perfectly complements the flavorful filling.

Galicia, known for its lush landscapes and coastal seafood, has influenced the filling options of the empanada, making it a versatile dish that can feature a variety of ingredients. The following recipe outlines a version that includes tuna, onion, and red pepper, reflecting the classic flavors of the region.

Ingredients

• Tuna - 200g, preferably fresh or quality canned
• Onion - 1 large, finely chopped
• Red Pepper - 1, diced
• Green Pepper - 1, diced
• Olive Oil - 3 tablespoons
• Tomato Paste - 2 tablespoons
• Bread Flour - 500g
• Yeast - 10g
• Warm Water - 250ml
• Salt - 1 teaspoon
• Eggs - 2, lightly beaten
• Garlic - 2 cloves, minced
• White Wine - 50ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon

Preparation

Making the Dough

1. In a large bowl, combine bread flour and salt.
2. Dissolve yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
3. Create a well in the flour and pour in the yeast mixture and olive oil. Mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for about an hour or until it doubles in size.

Preparing the Filling

1. Heat olive oil in a pan over medium heat. Add onion, red pepper, green pepper, and garlic. Sauté until they soften.
2. Stir in the tomato paste, and cook for another 2 minutes.
3. Add tuna, white wine, cumin, and paprika. Mix thoroughly and let it simmer for 10 minutes.
4. Remove from heat and let the filling cool before using.

Assembly and Cooking

1. Once the dough has risen, divide it into two halves.
2. Roll out one half into a thin sheet and place it in a greased steaming basket, ensuring the dough comes up the sides of the basket to hold the filling.
3. Spoon the cooled filling onto the dough, spreading it evenly.
4. Roll out the second half of the dough and place it over the filling, pinching the edges to seal.
5. Lightly brush the top with egg wash.
6. Steam the empanada in a large pot or a dedicated steamer for around 45 minutes. Check with a cooking timer to ensure perfect timing.
7. Once cooked, remove from heat and let it cool slightly before serving.

Serving Suggestions

Empanada Gallega al Vapor can be enjoyed warm or at room temperature. It's perfect as a main dish or as a part of a larger meal. Pair it with a crisp salad and a glass of chilled white wine to complement the flavors. This dish offers a hearty and satisfying experience reflective of Galicia's authentic culinary heritage.