Dive into Galicia's rich gastronomic heritage with our authentic Empanadas Gallegas recipe. Here we unveils the secrets behind creating these savory hand pies, featuring a flaky crust and a mouthwatering filling of tender meat, fresh vegetables, and aromatic herbs. Explore the traditional techniques and ingredients that make Empanadas Gallegas a true delight for food lovers worldwide.
Combine the flour and salt in a mixing bowl. Add the cold, cut butter and mix it in with the flour, using your fingers or a pastry cutter until it looks like coarse crumbs.
Add the water slowly, mixing it in with your fork or hand until it starts to mix. Don't mix too much; you want the dough to be just wet enough to form the shape without being too sticky. If you need more water, add it one spoonful at a time.
Put the dough on a lightly floured surface and let it knead for a few minutes until it's nice and firm. Roll it up into a ball and put it in a plastic wrap bag. Let it chill in the fridge for at least half an hour.
In the meantime, make the filling. Heat up a bit of olive oil in a pan or fryer over medium heat. Add the chopped onion and saute it until it's nice and golden. Add some minced garlic and some diced bell pepper and cook them until they're nice and soft.
The minced beef or pork is then added to the pan and cooked until browned and cooked through. Paprika, salt, and pepper are added and the seasoning is adjusted to the desired level. Cook for an additional few minutes until the flavors blend together. Remove from the heat and allow the filling to cool slightly.
Heat the oven up to 375°F/190°C. Take the rest of the dough out of the fridge and break it up into smaller pieces so you don't have to deal with it all at once. Roll each piece out on a lightly floured surface with a rolling pin until you have a thin, round shape.
Each dough circle is filled with a spoonful of filling, leaving a bit of a border around it. Then, fold the dough over each other to make a semi-moon shape. Press the edges together to seal it in. You can crimp the edges with a fork for a nice, decorative look.
Put the rolled-up empanadas on a baking sheet that's been lined with parchment. Give them a quick egg wash to give them a nice golden glow.
Cook in the preheated oven for 20 to 25 minutes or until empanadas are golden brown.
Take them out of the oven and allow them to cool for a couple of minutes before adding them to your plate. Serve empanadas gallegas hot or dip them in your favorite sauce.
Notes
Feel free to add your own spices, herbs, or veggies to the filling if that's what you like. You can also make a vegetarian or seafood version by swapping out the meat for mushrooms or spinach or any other seafood you want.