Peregrino Empanada

Introduction to Peregrino Empanada

The Peregrino Empanada is a traditional dish with roots that trace back to the culinary traditions of the Iberian Peninsula. It is often associated with the vibrant culture of Spain, especially in the region of Galicia, known for its rich historical context and gastronomic diversity. The name "Peregrino" relates to the famous pilgrimage to Santiago de Compostela, where these empanadas provided nourishment to travelers. These empanadas are typically filled with a delightful mixture of seafood, meats, and vegetables, encased in a perfectly baked dough. Enjoyed across borders, the Peregrino Empanada brings a piece of Spanish heritage to the table, making it a must-try for anyone interested in exploring global cuisines.

Ingredients

• Flour - 500g
• Butter - 125g, chilled and diced
• Olive Oil - 50ml
• Water - 200ml
• Salt - 1 teaspoon
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Red Bell Pepper - 1, finely diced
• Tomato - 2 medium, chopped
• Paprika - 1 teaspoon
• Smoked Paprika - 1 teaspoon
• Saffron - a pinch
• Seafood Mix - 250g (shrimp, clams, mussels)
• Chicken Breast - 200g, diced
• Chorizo - 100g, sliced
• Egg - 1, beaten (for glazing)
• Parsley - for garnish, chopped

Preparation

Begin by preparing the dough. In a large bowl, mix the flour and salt. Incorporate the chilled butter into the flour using your fingers until it resembles breadcrumbs. Gradually add the water, mixing until you form a smooth dough. Knead gently, form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Filling Preparation

• Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
• Add red bell pepper and cook for a few minutes.
• Stir in tomato, paprika, saffron, and mix well.
• Introduce the chicken and chorizo into the mixture, cook until the chicken is golden.
• Lastly, add the seafood mix and cook until the seafood is done. Season with salt and stir in chopped parsley. Allow filling to cool.

Assembly & Cooking

Preheat your oven to 180°C (356°F). Roll out the dough to a thickness of about 3mm and use it to line a greased large pie dish, reserving some for the top. Spoon the cooled filling evenly on the dough base. Roll out the remaining dough and cover the filling, pressing the edges to seal the empanada. Use a fork to crimp the edges and make a few slits on top for steam to escape.

Brush the entire empanada with beaten egg for a golden finish. Place in the oven and bake for 30-35 minutes or until the crust is golden brown. Use a cooking timer to track this step.

Serving Suggestions

The Peregrino Empanada is best enjoyed warm. Cut into slices and serve with a side of mixed greens or Spanish olives for an authentic experience. Pair it with a glass of Spanish red wine to complement the rich flavors of the empanada. A squeeze of lemon over each slice can enhance the seafood flavors, adding a fresh and tangy note to each bite.