Galician empanada is one of the identities of Galician cuisine, whose tradition goes back a long way, as empanadas have been known in Galicia since the time of the Goths in the 7th century. At that time it was an ideal food for travellers, as it was prepared in a covered form, thus avoiding contact between the inside and the dust of the roads.
It is very common at all kinds of festivals and pilgrimages. The dough is generally made of wheat flour, lard and water, although some are also made with maize flour.
The filling of the empanada is made with fried onion and pepper, accompanied by some regional ingredients. The most common ingredients are usually beef or pork, fish (tuna, cod, cuttlefish) or shellfish such as scallops, although there are many other variations. The ingredients are usually pre-cooked.
Round or rectangular shapes are usually used for the dough. Once baked, they can be served as a tapa or appetizer, but do not need to be hot.
Ingredients
- Meat pie: Wheat flour, onion, lean meat (18%), water, sunflower oil, olive oil, piquillo peppers, salt, sweet paprika, garlic, pasteurised egg yolk.
- Codfish pie: Wheat flour, onion, cod (18%), water, sunflower oil, olive oil, piquillo peppers, salt, pasteurised liquid egg yolk.
- Bonito pie: Wheat flour, onion, tuna (11%), water, sunflower oil, olive oil, piquillo peppers, salt, pasteurised liquid egg yolk.
- Scallop pie: Wheat flour, onion, scallops (18%), water, sunflower oil, olive oil, piquillo peppers, salt, parsley, garlic, pasteurised liquid egg yolk.
- Cuttlefish pie: Wheat flour, onion, cuttlefish (18%), water, sunflower oil, olive oil, pepper, salt, garlic, cuttlefish ink, pasteurised liquid yolk.
Allergens: All empanadas contain gluten, fish, egg, traces of soya, molluscs, nuts, sulphites, milk and milk derivatives.
