Empanada Gallega de Raxó
Galician Pork and Pepper PieGalician empanadas, with their Celtic heritage, remind us of the savory pies still cherished in Ireland and Great Britain. In this recipe, "raxó" signifies "pork," and it brings you the flavors of the Galician region.
Ingrediënten
Serves: 4 as a main course or 8 to 10 as an appetizer / Preparation Time: At least 5 hours in advance
- 1 portion of Empanada Dough
- 3 garlic cloves
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 1½ teaspoons of finely chopped fresh oregano or ¼ teaspoon dried oregano
- 1½ teaspoons of finely chopped fresh thyme or ¼ teaspoon dried thyme
- A pinch of crumbled saffron threads
- ¼ cup of olive oil
- 3 tablespoons of dry white wine
- ¾ pound of boneless pork loin thinly sliced into ½-inch strips
- 1 large onion such as Vidalia or Spanish, thinly slivered
- ¾ pound of green frying peppers padróns, cored, seeded, and thinly sliced
- 2 teaspoons of ground sweet paprika such as Spanish smoked
- ¼ pound of medium tomatoes peeled, seeded, and coarsely chopped
- ¼ cup of finely chopped Serrano Spanish cured mountain ham or prosciutto (about 2 ounces)
- Salt and freshly ground black pepper to taste
- 1 large hard-boiled egg sliced
- 1 pimiento thinly sliced
- 1 large egg
- 1 teaspoon of water
Instructies
- Begin by preparing the empanada dough.
- In a mortar or mini-processor, mash the garlic, parsley, oregano, thyme, and saffron.
- Mix in 1 tablespoon of the olive oil and the wine.
- Transfer this mixture to a medium bowl, add the thinly sliced pork, and stir to coat it thoroughly.
- Cover and let the pork marinate in the refrigerator for at least 2 hours.
- Drain the pork, but be sure to reserve the marinade.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add the pork and cook, stirring, until it loses its pink color.
- Transfer the cooked pork to the reserved marinade.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the slivered onion and thinly sliced peppers and cook, stirring, for 1 to 2 minutes.
- Reduce the heat to low, stir, cover, and cook for an additional 15 minutes.
- Stir in the paprika and increase the heat to medium.
- Add the chopped tomato and cook, stirring, until the mixture slightly thickens, which should take about 5 more minutes.
- Finally, stir in the pork with its marinade, the chopped ham, and season with salt and pepper.
- Continue to cook and stir until the pork is heated through, and the sauce is well blended.
- Preheat your oven to 350°F (175°C).
- Roll the empanada dough into a 28 x 14-inch rectangle.
- Cut it in half crosswise to make two 14-inch squares, then trim the corners to create two 14-inch rounds.
- Place one round on a cookie sheet and spread the pork mixture evenly, leaving a 1-inch border.
- Arrange the sliced hard-boiled egg over the pork and top it with the thinly sliced pimiento.
- Cover with the second dough round.
- Roll up the edges and press them to seal tightly.
- Create several slits in the top crust.
- In a small bowl, lightly beat the large egg with the water and brush this egg wash over the dough.
- Bake for 30 to 35 minutes or until the pie is beautifully browned.
- Allow it to rest for a few minutes before serving.
Notes / Tips / Wine Advice:
Enjoy this Galician Pork and Pepper Pie either hot or at room temperature, savoring the flavors of Galicia.
