A flat, meaty pie from Galicia
This flat Spanish pie from Galicia makes fabulous picnic food. You can transport it in one piece on a tray or cut it into squares and wrap them up in greaseproof paper.
For the crust:
20g fresh yeast or 1 tsp dried yeast
350g strong white flour
125g corn meal, masa harina or finely ground polenta
½ tbsp salt
½ glass of white wine
50g lard, chopped into 1cm dice (you could use 2 tbsp olive oil instead)
6 tbsp olive oil
1 medium egg, lightly beaten
1 egg lightly beaten, to seal and glaze
For the filling:
120ml olive oil
4 onions, finely sliced
1 large red pepper, finely sliced
1 large green pepper, finely sliced
200g soft cooking chorizo (sweet or hot—your choice)
200g pork tenderloin, finely sliced
1-2 tsp paprika (sweet or hot)
3 hard-boiled eggs, sliced
Start by making your dough. Combine the yeast with about 3 tbsp warm water and mix to a paste.
Pour the flour and corn meal into a large bowl, then add the salt, wine, lard, oil, egg, yeast paste and enough water to make a soft, but not too sticky, dough. Stir the mixture, then pull it together with your hands. If there is any dry flour left in the bowl, add a splash more water. If the dough is too dry you will have a job to roll it out thinly later.
Knead the dough for a couple of mins until smooth and well mixed. Place the dough back in the bowl and cover with a baking tray, leave to rise for at least an hour or until it has almost doubled in size.
Fry the onion until sweet and golden, then add the peppers. The longer and more gently you fry this base, the sweeter and more delicious the result.
Chop the chorizo into small pieces and stir it into the pan. Cook for 10 mins until the sausage has oozed its luscious red juices over the vegetables. Add the sliced pork and paprika and stir over a high heat until the pork is just cooked. Season with salt and more hot paprika if you’re after a bit of a kick.
Preheat your oven to 200C. Roll out half the dough to a 5mm thick rectangle, circle or square (whatever takes your fancy—just make sure it will fit your baking sheet or swiss roll tin). Oil the baking sheet and lay the dough on top.
Add the filling, spreading it evenly, leaving a 2cm margin around the edge and lay the slices of hard-boiled egg on top. Brush the edge of the dough with a little beaten egg. Roll the rest of your dough to the same size and lay it over the filling. Now pinch the edges together and then twist over the dough to form a rope-like edge.
Brush the whole empanada with beaten egg and then, using a fork, pierce the top with dozens of holes. Leave to rest for 10 mins and then bake in the hot oven for 20-30 mins, until the crust is crisp and golden.
Recipe: Jenny Chandler
Images: John Holdship