One of the things that pilgrims enjoy the most when they travel the Camino de Santiago is, without a doubt, the rich and varied gastronomy of the different towns that they pass through on their way to the Cathedral of Santiago.
As in this post we do not have enough space to teach you all the recipes that you can find on the Camino de Santiago, we are going to talk to you about one of them, the famous Galician Patty.
Galician Patty is a typical dish that you can find in almost every corner of Galicia. It is characterized mainly by the ingredients that compose it. These are usually: tuna, octopus, veal, scallops, cod ... Always accompanied by a delicious onion and peppers sauté.
Although, as you can see, there are many versions, each more delicious, the traditional Galician patty is usually filled with tuna and peppers. This is the recipe that I want to share with you today.
Traditional Galician patty recipe
Next, I am going to explain step by step how to make Galician patty dough in an easy way and how to prepare a Galician empanada filling to lick your fingers. Take note!
Prepare the dough
Ingredients to prepare the dough
- 450 g of bread flour
- 90 g of lard
- 2 eggs (one for the dough and one for painting the pie)
- 50 g of extra virgin olive oil
- 50 g of lukewarm water
- 25 g of fresh yeast
- 50 g of white wine
- 1 teaspoon salt
- Start by warming the water slightly in the microwave.
- Pour the flour onto your work surface and make a volcano in the center.
- In the center of the volcano, place the rest of the ingredients: the white wine, the warm water, the olive oil, the egg, the butter, the salt and the fresh yeast.
- Mix all the ingredients with your hands or with the help of a fork. Knead everything well for about 10 minutes until the dough of the empanada has a manageable, smooth and uniform consistency.
- Roll the dough into a ball and put it in a bowl. Cover the surface with a little olive oil to prevent lumps from forming, and cover with a clean kitchen towel.
- Let the dough ferment for 1 hour. You’ll know it’s ready when it’s doubled in volume. While you let the dough ferment, you can prepare the filling for the pie.
Prepare the filling
Ingredients to prepare the filling
- 1 large green pepper (approximately 150 g)
- 1/2 large red pepper (approximately 150 g)
- 2 small onions
- 250 g of crushed tomato
- 200 g of canned tuna (pickled or in oil)
- 1 small can of pitted green olives
- 2 eggs
- extra virgin olive oil
- Start by cutting the onion and peppers into strips.
- Put a good drizzle of olive oil in a frying pan and lightly sauté the onion over medium heat.
- Add the bell pepper and a pinch of salt. Let the vegetables sauté for about 15 minutes or so until they are very tender.
- Add the crushed tomato and cook for another 15 minutes.
- While the sauce is cooking you can take the opportunity to cook the eggs and chop them. Remember that you will also have to cut the green olives.
- When the tomato and vegetable mixture is ready, add the previously drained and crumbled tuna. Also add the boiled eggs and olives and mix everything well. Reserve this filling until you are ready to use it.
Assemble and bake the patty
- When the dough has fermented we will begin to knead it. Divide it into two parts, one slightly larger than the other, and roll each part back into a ball. Let them rest for 5 more minutes.
- With the help of a roller, stretch the dough from both balls separately until they are very thin.
- Place the smallest sheet of dough on the baking sheet.
- Spread the pepper and tuna filling. Be careful not to reach the edges so it doesn’t come off.
- Put the other sheet of dough on the filling. With the help of a knife, cut the edges that have been more irregular. With the remnants of dough you can make an ornament to place on top.
- Seal the edges with the help of your fingers. To do this, pinch a piece of the edge of the pie and twist it inwards around the entire perimeter.
- Paint the surface of the pie with beaten egg so that during baking it acquires an appetizing golden hue.
- Use a knife to poke 1 or 2 holes in the surface of the patty. These will act as a chimney, letting the steam that forms inside the dough escape.
Finally, once the oven is preheated, add the empanada and bake it at 180 ºC for about 45 minutes or until you see it golden brown. This time is approximate and will depend on the power of the oven.
As you can see, making homemade Galician empanada is much easier than it seems, although it is true that you have to get the point. However, starting from a dough made with some patience and a good filling, success is practically guaranteed. We hope you enjoy it!
In addition, we encourage you to share with us your experience traveling the Camino de Santiago on our social networks by tagging us or including the hashtag #alberguesdelcamino in your post. We look forward to your photos!