Galician empanada

Galician empanada . It is a variety of empanada that is very popular in Galician cuisine and is part of one of its identities. It is a culinary preparation that is offered in the municipalities of Galicia on occasions of celebration and pilgrimage.

Summary

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  • 1 Story
  • 2 Features
  • 3 usual fillings
  • 4 Ingredients of the Galician pie
    • 1 For the dough
    • 2 For the filling
  • 5 Step by step the recipe for making Galician empanada
    • 1 Galician pie dough
    • 2 Filling the Galician empanada
  • 6 See also
  • 7 Source

History

Empanadas have been known in Galicia since the time of the Goths in the 7th century where rules for their preparation are decreed. The empanada was an ideal food for travelers, as it is a preparation already covered and allowing to avoid the contact of the interior with the dust of the roads. The Galician empanadas appear already carved in the 12th century in the Pórtico de la Gloria in Santiago de Compostela.

characteristics

The pie dough has wheat flour similar to that used to make bread , lard and water . This dough is fine, but with a fine texture. It is usually made in a mold of about twenty or thirty centimeters in diameter. On some occasions, there may be doughs made from cornmeal. The filling is usually made of different contents, previously a sofrito of onion and peppers is made. When closed in the mold they are introduced to the oven, the shapes of the empanadas are diverse. When the pie comes out of the oven, it is usually corrected in humidity, introducing a little sauce inside it through the openings in the toasted crust on the outside. It is usually served freshly cut into portions and served as an opening or a cover.

Usual fillings

Galician empanadas are traditionally made with regional ingredients. As a general rule, the Galician empanada uses various beef and fish such as tuna and sardines and possible seafood.These ingredients are usually pre-cooked.

Galician pie ingredients

Below is the list of ingredients necessary for the Galician empanada. We have divided it into ingredients for the dough and ingredients for the filling.

For the mass

  • Flour – 1Kg
  • Royal – 2 tablespoons
  • Butter – 200gr
  • Eggs – 4
  • Salt
  • Lukewarm water

For the filling

  • Sardine , cod or sea bass – 1
  • Onions – 2
  • Chili – 1
  • Tomatoes – ½ Kg.
  • Garlic – 2 cloves
  • Chopped parsley – 1 tablespoon
  • Bay leaf – 1
  • Saffron – 1 thimble
  • Oil – 1 cup
  • Hard boiled eggs – 3
  • Green olives – 100gr

Step by step the recipe for making Galician empanada

Next we will start explaining how to achieve the dough for the Galician empanada and then the preparation of its filling.

Galician pie dough

  • Sift flour and Royal. Form a crown.
  • Break the eggs and add 100gr of soft butter, a pinch of salt and warm water.
  • Join the ingredients until you get a soft and very elastic dough, which forms air balloons.
  • Put it in a bowl, cover it with a napkin and let it rest for an hour in a warm place.

Galician empanada filling

  • Peel and chop the onions, chili, tomatoes, and garlic. Heat the oil and fry the hash with the bay leaf. Remove from heat and add chopped parsley, saffron, salt, and pepper. Let cool.
  • Boil the fish with taste and shred it. If you chose cod, you should soak it 12 hours before.
  • Divide the dough into two parts, one larger than the other. With the large dough stretched, line a roasting pan smeared with 100g of butter. Pour half of the sauce over it, then the fish, the sliced ​​hard-boiled eggs, the pitted olives and the rest of the sauce.
  • Roll out the other part of the dough, cover and form a loin on the edge.
  • Paint the dough with beaten egg and cook in the oven at warm temperature for approximately 1 hour.

 

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