Galician Pasty
Introduction to Galician Pasty
The Galician Pasty, or Empanada Gallega, is a traditional dish hailing from the region of Galicia in northwest Spain. Its history dates back to the Middle Ages, during which it served as a portable and durable meal for travelers and workers. A classic Galician Pasty is characterized by its flaky pastry and savory fillings, usually ranging from fish to meat and vegetables. This dish is an epitome of the Galician culinary tradition, reflecting the simplicity and richness prevalent in the region's cuisine.
Ingredients
- Flour - 500g
- Water - 250ml
- Olive Oil - 100ml
- Salt - A pinch
- Yeast - 20g
- Red Pepper - 1 large
- Onion - 1 large
- Pork - 300g
- Paprika - 1 teaspoon
- Egg - 1, beaten (for egg wash)
Preparation
Making the Dough
Create the dough by mixing flour, yeast, a pinch of salt, water, and olive oil in a large bowl. Knead this mixture until you have a smooth and elastic dough. This should take about 10 minutes.
Once kneaded, let the dough rest in a well-oiled bowl, covering it with a damp cloth. Allow it to rise for approximately 1 hour or until it has doubled in size.
Preparing the Filling
While the dough is resting, prepare the filling. Dice the onion and red pepper. Cut the pork into small, bite-sized pieces.
Heat a pan over medium heat and add a little olive oil. Sauté the onion and red pepper until they are soft and fragrant, about 5-7 minutes. Add the pork and cook until it's browned and fully cooked through. Season with paprika and a generous pinch of salt.
Assembling the Pasty
Preheat your oven to 180°C (355°F). Divide the risen dough into two parts. Roll out one part on a floured surface to form the bottom crust and place it on a baking tray lined with parchment paper.
Spread the prepared filling evenly over the dough base, leaving about a 1-inch boarder. Roll out the second part of the dough to form the top crust and place it over the filling. Seal the edges by pressing them together and creating a decorative edge if desired. Prick the dough using a fork and brush it with the beaten egg for a golden finish.
Cooking
Bake in the preheated oven for approximately 45 minutes or until the crust is golden brown and the filling is bubbling slightly at the edges. To ensure a perfectly cooked Galician Pasty, use an internal cooking timer to avoid undercooking or burning.
Enjoying Your Galician Pasty
Let the Galician Pasty cool slightly before serving. It is typically enjoyed either warm or at room temperature, making it perfect for picnics or as a convenient meal. Pair your Galician Pasty with a crisp green salad and a glass of fresh Albariño wine to bring out the rich flavors of the filling. This versatile pasty is a delightful taste of Galician tradition, echoing the simplicity and rustic charm of the region’s culinary heritage.