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Empanada Gallega

Empanada Gallega

posted on 17 May 2016 by admin

Serves 6

The filling

 

pinch saffron (8-10 stamens)

2-3 tablespoons pork-lard or butter

1 garlic clove, skinned and crushed

1 onion, finely chopped

2 red peppers, de-seeded and diced

100g serrano ham or pancetta, diced

1 small chorizo, diced

500g diced pork

1 tablespoon smoked pimenton (hot or mild or a mix)

1 teaspoon dried thyme

1 glass white wine


The pastry

275 g (10 oz) self-raising flour

4 tablespoons pork-lard or butter

2 tablespoons white wine

about 150 ml milk or water

1/2 teaspoon salt

Milk for brushing

 

Put the saffron to soak in a splash of boiling water.  Melt the lard or butter in a frying pan and gently fry the onion, garlic and peppers till soft. Remove and reserve.

         Reheat the drippings in the pan and fry the ham or pancetta and chorizo just long enough to melt the fat. Add the diced pork and fry till the surface of the meat takes a little colour. Return the reserved vegetables to the pan, add the wine, saffron with its water, pimenton and thyme. Salt lightly, bubble up, cover loosely and simmer until the liquid has evaporated and the meat is tender. Taste and add salt and freshly-milled pepper. Leave aside to cool while you mix the pastry.

         Make a well in the flour and sprinkle in the salt. Put the oil, wine and milk or water into a small pan and heat it to blood temperature. Pour the warm liquid into the flour, and work the dry and wet ingredients together until you have a smooth elastic dough. You may need more liquid or more flour.  On a well-floured board with a floured rolling pin, using short firm strokes, roll out the dough into a rectangle about 25 cm long by 20 cm wide. Cut a 1cm ribbon off the long side and reserve. Transfer the larger piece to a greased baking tray. Spread the filling into a neat rectangle in the middle, leaving a narrow margin at each side. Tuck the pastry up each side of the filling, and place the remaining pastry-sheet over the top to enclose. Damp the edges and press them together between your finger and a fork. Prick the lid, brush it with milk, and decorate with diamond-shaped leaves made with the reserved ribbon of pastry.

         Preheat the oven to 400F/200C/gas6.

 

Bake the pie for 30 minutes, until the pastry is golden and set. Turn the heat down to 325F/160C/Gas3 and cook for another 20-30 minutes, until the filling is cooked right through and the pastry nicely browned. Cut into squares and serve at room temperature.