Pork Pie from Galicia (Empanada)
The word “empanada” comes from “empanar” that means close something between bread. The most famous “empanadas” are from Galicia, but are also very popular in Asturias, Cantabria and some areas of Castilla y León.
For the dough:
700 g all-purpose flour
200 ml warm water
150 ml olive oil
40 g fresh yeast
12 g salt
For the filling:
3 small onions
1 red pepper
½ cup piquillo peppers
3/4 lb of pork loin
1/2 tsp bittersweet smoked paprika
3 tbsp olive oil
2 tbsp chopped garlic
1/2 tsp oregano
6 sprigs of parsley
salt and pepper
2 hard boiled eggs
1 egg beaten, to brush
Preparing the dough.
- Warm the water and mix in the yeast
- Mix the flour with the salt in a bowl or over a working surface.
- Add the water with the yeast and olive oil.
- Mix all together and knead it for about 5 min until the dough is smooth.
- Cover with a cloth and leave it rise for about 30 min.
- Divide the dough in two, knead it and let it rest while you prepare the filling.
Preheat oven to 180°C
Preparing the filling.
- Boil the eggs - 14 minutes starting from cold water
- Chop the onion in brunoise
- Seed the peppers and chop into small cubes
- Seed and grate the tomatoes
- thinly slice the pork loin and the piquillo peppers
- In a large pan put some olive oil on medium heat.
- Salt and pepper the pork. Sauté the pork, add the chopped garlic, the paprika and the oregano. Cook until golden colour.
- In the same oil sauté the onions and peppers until softened. Add the tomatoes, piquillo peppers and parsley. Cook until the liquid of the tomatoes are reduced.
- Let it cool and reserve.
- On a floured board, roll out one half of the dough to ¼ inch thickness.
- Line a cake tin or oven tray with the dough.
- Spread the filling and the chopped hard boiled eggs on it.
- Roll out the rest of the dough and cover the pie. Crimp the edges with your fingers and make a hole in the centre for a steam vent.
- Brush the top with the beaten egg
- Bake 30-40 min. The crust should be golden and crispy. Can be served hot or cold.