Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the best version. Of the many empanadas I have tasted in this beautiful northwestern region, these ones are my favorites - their crust is consistently delicate and delicious.
This robust filling is typically made with pork loin or tenderloin, but chicken and beef are fine substitutes.
- Servings: 6
- 1 egg, beaten
- 3/4 lb of pork loin, thinly sliced
- 1/2 tsp bittersweet smoked Pimentón (spanish paprika)
- 3 tbsp olive oil
- 2 tbsp chopped garlic
- 1/2 tsp oregano
- 1/2 cup piquillo pimentos, sliced
- 3 onions chopped
- 3 tomatoes, peeled, seeded and chopped
- 2 tbsp chopped parsley
- Salt and pepper
- 1 lb of yeast pastry or bread dough
- 1 large red pepper, chopped
- 2 hard boiled eggs
Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, sauté the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.
Divide the dough in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.
Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes.
The crust should be golden and crispy. Can be served hot or cool.
90 Points - [Refers to 2011 vintage] - "The 2011 Muga Rose is a blend of around 60% Garnacha, 30% Viura and 10% “other” varieties and Jorge Muga was at pains to point out that the vines are specifically cultivated for the rose and not the bi-product of another red. It has a delightful light rose petal and orange blossom bouquet that has great definition and subtlety. The palate is fresh and very well-balanced with crisp citrus fruit inflected with apricot, rosewater and white peach. This is one of the finest Rioja rose wines you will find. Drink now." -Robert Parker's Wine Advocate
COMPOSITION: 60% Garnacha, 30% Viura and 10% Tempranillo
This beautiful tapas tray comes out every time I have guests. Sliced chorizo, Marcona almonds and wedges of Manchego cheese find their perfect background on this skillfully painted tray.
Our bright and joyful pieces have been hand crafted in Puente de Arzobispo for generations. Each tapas dish is painted and signed individually. High quality glazing and food safe, lead free materials make this dish the perfect way to enjoy Spain every day. Food safe, lead free, hand wash.