Galician Pie

⏳ Time

3 hours + 2 hours

🥕 Ingredients

🍽️ Servings

Description

You can change the filling to your taste — try fresh sardines (boned) or salted cod (soaked and blanched). Squid can also be a filling — sauté them together with the rustido. Instead of pork tenderloin, you can use boneless chicken breasts, cut into strips.

Ingredients

Red Long Chili Peppers - a pinch
Chorizo - 1 piece
Pork tenderloin - 14.1 oz
Vegetable Oil - 2 tablespoons
Water - 6 fl oz
Chicken Egg - 3 pieces
Dry yeast - 0.4 oz
Wheat Flour - 14.1 oz
Margarine - 0.5 oz
Olive Oil - 2 tablespoons
Salt - to taste
Onion - 2 heads
Garlic - 1 clove
Parsley - 0.7 oz

Step by Step guide

Step 1

Add the yeast and a pinch of salt to a cup of warm water and let it rise for about 10 minutes until the liquid is frothy.

Step 2

Sift the flour with a pinch of salt onto the table. Make a well in the mound and crack in 2 eggs and pour in the yeast. Knead everything together for 10 minutes. Then sprinkle the table with flour to prevent sticking, add the margarine, and knead for another 10 minutes, then slap the dough against the table several times. When the dough becomes soft and elastic, form it into a ball, place it in a bowl, cover with a towel, and leave in a warm place for 1–2 hours until it doubles in size.

Step 3

During this time, make the rustido: heat the olive oil in a pan, add the chopped onion, and cook over low heat, stirring, until the onion is soft and translucent. Add the chopped garlic and parsley and cook for another 5 minutes. Add the chorizo and fry for another 2 minutes. Remove the pan from the heat.

Step 4

In another pan, pour in sunflower oil and fry the strips of meat over medium heat for 8 minutes until golden brown. Remove the pan from the heat.

Step 5

Preheat the oven to 356°F and grease a 30-centimeter baking dish with oil.

Step 6

Divide the dough into two parts — one slightly larger than the other. Roll out the larger part on a floured surface and lay it in the bottom of the dish, forming edges. Spread half of the rustido over the dough. Place the strips of meat and strips of pepper on top. Spread the remaining rustido over it. Roll out the remaining dough and cover the filling with it. Carefully pinch the edges. Make a small hole in the center with your fingers to allow steam to escape. Beat the remaining egg and brush it over the pie to give it a shiny crust.

Step 7

Bake for 15 minutes, then increase the temperature to 374°F and bake for another 15 minutes. Turn the oven up to 392°F and bake for another 15 minutes until the crust is golden brown. Serve hot or warm directly from the dish.