Empanada

Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the best version. Of the many empanadas I have tasted in this beautiful northwestern region, these ones are my favorites - their crust is consistently delicate and delicious.

This robust filling is typically made with pork loin or tenderloin, but chicken and beef are fine substitutes.

• Servings: 6

Ingredients

• 1 egg, beaten
• 3/4 lb of pork loin, thinly sliced
• 1/2 tsp bittersweet smoked Pimentón (spanish paprika)
• 3 tbsp olive oil 
• 2 tbsp chopped garlic
• 1/2 tsp oregano
• 1/2 cup piquillo pimentos, sliced
• 3 onions chopped
• 3 tomatoes, peeled, seeded and chopped
• 2 tbsp chopped parsley
• Salt and pepper
• 1 lb of yeast pastry or bread dough
• 1 large red pepper, chopped
• 2 hard boiled eggs

See Also...

Galicia recipes: Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.