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Empanada Gallega (Galician Pork And Pepper Pie)

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appetizer brunch dairy free nut free New Year's american

Comments

I've made Galician Empanadas for years. The key is in the dough, and it can be different depending on the type of filling. Well prepared, a good Galician Empanada is pure delicatessen :)
Marco V.   •  26 Jan   •  Report
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Ingredients

2 tablespoons minced fresh parsley

1 tablespoon Spanish smoked paprika or hot paprika

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

3 garlic cloves, minced

1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons salt

1/2 cup water

1/4 cup olive oil

1 large egg, lightly beaten

cooking spray

1/4 teaspoon salt

2 cups thinly sliced sweet onion

2 cups red bell pepper strips

1 cup chopped tomato

1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces)

2 tablespoons dry white wine

Dash of crumbled thread saffron