Galician Pie
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
56
Sourness
45
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
3 cup
Water (lukewarm)3
Eggs400 g
Pork Tenderloin1
Salt2 tbsps
Olive Oil1 clove
Garlic (crushed)1 tbsp
Parsley (chopped fresh)Directions:
1
Mash the yeast with a pinch of salt and the lukewarm water in a cup or small bowl until smooth, then let stand for about 10 minutes, until the mixture is frothy
2
Beat two of the eggs in a bowl
3
Sift the flour with a pinch of salt onto a work surface
4
Make a well in the center and pour in the beaten egg and yeast mixture
5
Gradually incorporate the flour into the liquid, then knead well for 10 minutes
6
Dust the surface lightly with flour to prevent the dough sticking
7
Add the margarine and knead for 10 minutes more, banging the dough onto the surface
8
Add a little water to the dough if necessary
9
Once the dough is smooth and elastic, form it into a ball, place it in a bowl, and cover with a clean dish towel
10
Let rise in a warm place for 1 to 2 hours, until doubled in volume
11
Meanwhile, make the "rustido
12
" Heat the olive oil in a skillet
13
Add the onions and cook over low heat, stirring occasionally, for 10 minutes, until softened and translucent
14
Add the garlic and parsley and cook for 5 minutes more
15
Stir in the chorizo and cook for 2 minutes more
16
Remove the skillet from the heat and set aside
17
Heat the sunflower oil in a skillet
18
Add the strips of meat and cook over medium-low heat, stirring frequently, for about 8 minutes, until golden brown
19
Remove from the skillet with a slotted spoon and set aside
20
Preheat the oven to 350°F
21
Brush a 12-inch baking pan or ovenproof baking dish with oil
22
Divide the dough into two pieces, one slightly bigger than the other
23
Roll out the larger piece on a lightly floured surface and use to line the pan or dish
24
Spread half the rustido over the dough
25
Lay the strips of meat on the rustido and add the strips of bell pepper
26
Spoon the remaining rustido over the top
27
Roll out the remaining dough and use it to cover the mixture
28
Seal the edges of the dough carefully, pressing them together and rolling them slightly
29
Pinch the dough in the center of the pie with two fingers to create a chimney to allow the steam to escape
30
Beat the remaining egg and brush it over the dough to glaze
31
Bake for 15 minutes, then increase the oven temperature to 375°F, and bake for 15 minutes longer
32
Increase the oven temperature to 400°F and bake for 15 minutes more, until golden brown
33
Remove the pie from the oven
34
Serve hot or warm, straight from the dish, if you prefer
35
Mash the yeast with a pinch of salt and the lukewarm water in a cup or small bowl until smooth, then let stand for about 10 minutes, until the mixture is frothy
36
Beat two of the eggs in a bowl
37
Sift the flour with a pinch of salt onto a work surface
38
Make a well in the center and pour in the beaten egg and yeast mixture
39
Gradually incorporate the flour into the liquid, then knead well for 10 minutes
40
Dust the surface lightly with flour to prevent the dough sticking
41
Add the margarine and knead for 10 minutes more, banging the dough onto the surface
42
Add a little water to the dough if necessary
43
Once the dough is smooth and elastic, form it into a ball, place it in a bowl, and cover with a clean dish towel
44
Let rise in a warm place for 1 to 2 hours, until doubled in volume
45
Meanwhile, make the "rustido
46
" Heat the olive oil in a skillet
47
Add the onions and cook over low heat, stirring occasionally, for 10 minutes, until softened and translucent
48
Add the garlic and parsley and cook for 5 minutes more
49
Stir in the chorizo and cook for 2 minutes more
50
Remove the skillet from the heat and set aside
51
Heat the sunflower oil in a skillet
52
Add the strips of meat and cook over medium-low heat, stirring frequently, for about 8 minutes, until golden brown
53
Remove from the skillet with a slotted spoon and set aside
54
Preheat the oven to 350°F
55
Brush a 12-inch baking pan or ovenproof baking dish with oil
56
Divide the dough into two pieces, one slightly bigger than the other
57
Roll out the larger piece on a lightly floured surface and use to line the pan or dish
58
Spread half the rustido over the dough
59
Lay the strips of meat on the rustido and add the strips of bell pepper
60
Spoon the remaining rustido over the top
61
Roll out the remaining dough and use it to cover the mixture
62
Seal the edges of the dough carefully, pressing them together and rolling them slightly
63
Pinch the dough in the center of the pie with two fingers to create a chimney to allow the steam to escape
64
Beat the remaining egg and brush it over the dough to glaze
65
Bake for 15 minutes, then increase the oven temperature to 375°F, and bake for 15 minutes longer
66
Increase the oven temperature to 400°F and bake for 15 minutes more, until golden brown
67
Remove the pie from the oven
68
Serve hot or warm, straight from the dish, if you prefer