Empanada Gallega (Galician Pork And Pepper Pie)

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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 :)
ff73b18c36ad   •  26 Jan   •  Report
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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

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