Galician Girasol
Galician Girasol, also known as Empanada Gallega, is a traditional dish from Galicia, a region located in the northwestern part of Spain. This savory pie has a rich history dating back to at least the 7th century, when it was influenced by both Roman and Moorish culinary traditions. Over time, it has become a cultural symbol of Galicia, often enjoyed during festivals and family gatherings.
Ingredients
- Flour - 500g
- Olive Oil - 150ml
- Warm Water - 200ml
- Salt - 1 tsp
- Yeast - 2 tsp
- Onions - 2 large, chopped
- Bell Peppers - 2, chopped
- Tomatoes - 3, diced
- Paprika - 2 tsp
- Saffron - a pinch (optional)
- Tuna - 200g
- Eggs - 2, hard-boiled and chopped
- Black Olives - 50g, sliced
- Parsley - 1 tbsp, chopped
Preparation
Making the Dough
To begin preparing your Galician Girasol, first focus on the dough. In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a smooth dough forms. Knead the dough for about 10 minutes until it becomes elastic and smooth. Cover the bowl with a damp cloth and let it rest in a warm place for about an hour or until it doubles in size.
Preparing the Filling
While the dough is rising, prepare the delicious filling. In a large skillet, heat some olive oil over medium heat. Add the onions and cook until they become translucent. Next, add the bell peppers and tomatoes, cooking until the vegetables soften. Stir in the paprika and a pinch of saffron for a touch of authentic flavor. Add the tuna to the skillet, mixing thoroughly. Finally, gently fold in the eggs and black olives. Sprinkle parsley over the top and set the filling aside to cool.
Cooking Process
Once the dough has risen, preheat your oven to 200°C (392°F). Punch down the dough to remove excess air and divide it into two equal parts. Roll out one part of the dough on a floured surface to form the base of the Galician Girasol. Place it onto a baking tray lined with parchment paper. Spread the prepared filling evenly over the dough base, leaving a margin around the edges. Roll out the second part of the dough and place it over the filling. Pinch the edges together to seal the pie well. Make a small hole in the center to allow steam to escape during baking. Brush the top with a little olive oil for a golden finish. Bake for 25 to 30 minutes or until the Galician Girasol is golden brown and the aroma fills your kitchen. Use a cooking timer to avoid overcooking.
Enjoying the Galician Girasol
Traditionally, Galician Girasol is served at room temperature, allowing the flavors to meld and the texture to improve. It's ideally paired with a crisp, clear cider or a glass of Albariño wine, both of which embody the spirit of the Galician coast. Indulge in this recipe, relishing its historical roots and the myriad of flavors that pay homage to Galicia's rich cultural tapestry.