Galician Empanada

Introduction to Galician Empanada

The Galician Empanada is a savory pie that originates from Galicia, a beautiful and rugged region in the northwest of Spain known for its rich culinary traditions. The dish holds cultural significance as it embodies the region's reliance on seafood and rustic ingredients, with variations in fillings ranging from meat to fish and vegetables. Originally, this dish was a convenient way to pack and transport food for journeys and pilgrimages. The robust dough creates a perfect pocket to encase an array of delightful fillings.

Ingredients

• Flour - 500g
• Olive Oil - 100ml
• Water - 200ml
• Salt - 10g
• Yeast - 15g
• Pork - 300g, diced
• Onion - 1 large, chopped
• Red Bell Pepper - 1, chopped
• Green Bell Pepper - 1, chopped
• Paprika - 1 tablespoon
• Tomato Sauce - 100ml
• Egg - 1, beaten

Preparation of the Dough

To begin, combine the flour, olive oil, water, salt, and yeast in a large mixing bowl. Mix the ingredients together until a smooth and elastic dough forms. Knead the dough for about 10 minutes on a lightly floured surface. Once kneaded, place the dough back into the bowl and cover with a cloth, allowing it to rise in a warm environment for about an hour or until it has doubled in size.

Preparing the Filling

While the dough is resting, it's time to prepare the delicious filling. Heat a pan over medium heat and add the diced pork, cooking until it's browned on all sides. Remove the pork and set aside. In the same pan, add the chopped onion and cook until it becomes translucent. Add the red bell pepper and green bell pepper to the pan, sautéing for a few more minutes until they soften.

Return the pork to the pan, add the paprika, and stir to coat the ingredients evenly. Pour in the tomato sauce, stirring well to combine all the flavors. Let the mixture simmer for about 10 minutes until the sauce thickens. Once done, set aside to cool.

Assembling the Galician Empanada

Preheat your oven to 180°C (356°F). Take the risen dough and divide it into two equal parts. Roll out one portion on a floured surface into a rectangle or circle, depending on your baking pan shape. Carefully place the rolled-out dough onto the greased baking sheet, allowing it to cover the base.

Spoon the cooled filling evenly over the dough, leaving a small border around the edges. Roll out the second portion of dough to match the shape and size of the first. Lay it over the filling, pressing the edges together to seal. Trim any excess dough, and use a fork to crimp the edges securely.

Brush the top of the empanada with the beaten egg to create a golden glaze. Poke a few holes at the top to allow steam to escape during baking.

Cooking

Bake the empanada in the preheated oven for approximately 30 to 40 minutes or until the crust turns a rich golden brown. Using a cooking timer helps ensure perfect timing. Once baked, remove from the oven and allow it to cool slightly before serving.

How to Serve and Enjoy

The Galician Empanada can be served warm or at room temperature, making it ideal for any meal of the day. It's perfect as an appetizer, a main course, or even a delightful addition to a picnic spread. Simply slice and serve. Pair it with a crisp green salad or enjoy it on its own. The savory flavors make for a comforting and satisfying experience!