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Empanada gallega de verduras
Pepper and onion pie
Galician pie with a sweet pepper, onion and egg filling in a crisp bread-dough crust
Empanada gallega is the great pie of Galicia, baked in big trays and sold by the slice at every fiesta, market and bakery, and carried on picnics and pilgrimages to Santiago. A thin, crisp, bread-like crust (made with the olive oil from cooking the filling, so it's golden and full of flavour) encloses a moist filling based on a slow-cooked 'zaragallada' of onions and peppers with sweet pimentón. Tuna and pork are the usual fillings; this vegetarian version keeps the classic sofrito and adds hard-boiled eggs and green olives. Serve warm or cold, with a green salad. Chef's tip: drain the filling well and use some of its paprika-coloured oil in the dough; that is the Galician secret that makes the crust golden and savoury and ties the pie together.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the filling
- ¾ cup olive oil
- 3 onionslarge, thinly sliced
- 2 red pepperscut into thin strips
- 1 green peppercut into thin strips
- 3 cloves garlicfinely chopped
- 1 tsp salt
- 3 hard-boiled eggssliced
- 1 ¾ oz green olives (optional)pitted and sliced
For the dough
- 16 oz strong white bread flourplus a little for rolling
- ¼ oz fast-action dried yeast1 sachet
- 1 tsp salt
- ¾ cup warm water
- 3 ½ tbsp dry white wine
- 1 eggbeaten, to glaze
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Method
0/11 doneStep 2: Add 2 red peppers, 1 green pepper and 3 cloves garlic and cook gently for 15 minutes more, until everything is very soft and sweet but not browned.
15 minStep 3: Stir in 2 tsp sweet paprika (pimentón dulce) off the heat, then add 5 ½ oz grated ripe tomato or passata and 1 tsp salt and cook for 5 minutes, until thick. Tip into a sieve set over a bowl and leave to drain and cool; keep the red oil.
5 minStep 4: Make the dough while the filling cooks. Mix 16 oz strong white bread flour, ¼ oz fast-action dried yeast and 1 tsp salt in a large bowl. Add ¾ cup warm water, 3 ½ tbsp dry white wine and 60 ml of the red oil from the filling (top up with olive oil if there isn't enough).
Step 5: Mix to a soft dough, then knead for 6–8 minutes on a lightly floured surface until smooth and elastic. It should feel soft and slightly oily but not sticky. Cover and leave in a warm place for 30 minutes, until puffy.
8 minStep 6: Heat the oven to 400°F (350°F fan) and oil a baking tray about 30 × 35 cm.
Step 7: Divide the dough in two, one piece slightly bigger. Roll the bigger piece out thinly (3 mm) to fit the tray with a little overhang and lay it in.
Step 8: Spread the cooled filling over the base, leaving a 2 cm border. Arrange 3 hard-boiled eggs and 1 ¾ oz green olives on top.
Step 9: Roll out the other piece of dough thinly and lay it on top. Trim, then roll and crimp the edges together tightly to seal. Cut a small hole in the middle for steam. Use the trimmings to make a lattice or decoration if you like.
Step 10: Brush all over with 1 egg and bake for 30–35 minutes, until deep golden brown and crisp; tap the base and it should sound hollow.
35 minStep 11: Cool on the tray for at least 15 minutes before cutting into squares. Serve warm or at room temperature; it keeps for 2 days.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does empanada gallega de verduras take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
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