Galician pie
8 servings
180 minutes
Galician pie is a culinary heritage of Spanish Galicia, embodying the warmth of home and the generosity of local traditions. It has a rich flavor thanks to its crispy golden crust and juicy filling of meat, spicy chorizo, and aromatic rustido. This pie has long been the ideal food for travelers and sailors as its dense texture allows it to stay fresh. It is served hot or warm, revealing its rich palette of flavors and tender dough structure. The Galician pie is not just a dish but a symbol of Spanish hospitality that combines simplicity in preparation with exquisite taste to be enjoyed in family gatherings or celebrations.
1
Add yeast and a pinch of salt to a cup of warm water and let it rise for 10 minutes until the liquid froths.
- Dry yeast: 10 g
- Salt: to taste
- Water: 175 ml
2
Sift the flour with a pinch of salt onto the table. Make a well in the mound and crack in 2 eggs, then pour in the yeast. Knead everything together thoroughly for 10 minutes. Then sprinkle the table with flour to prevent sticking, add 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.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 3 pieces
- Margarine: 15 g
3
During this time, make the rustido: heat olive oil in a pan, add chopped onion, and cook on low heat, stirring until the onion becomes soft and translucent. Add chopped garlic and parsley and cook for another 5 minutes. Add chorizo and fry for another 2 minutes. Remove the pan from the heat.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 1 clove
- Parsley: 20 g
- Chorizo: 1 piece
4
In another pan, pour sunflower oil and fry the strips of meat over medium heat for 8 minutes until a golden crust forms. Remove the pan from the heat.
- Vegetable oil: 2 tablespoons
- Pork fillet: 400 g
5
Preheat the oven to 180 degrees and grease a 30-centimeter pan with oil.
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 mold, forming edges. Spread half of the rustido on the dough. Place strips of meat and strips of pepper on top. Add the remaining rustido on top. Roll out the remaining dough and cover the filling with it. Carefully pinch the edges. Make a small hole in the middle with a pinch — to let the steam escape. Beat the remaining egg and brush it on top of the pie for a shiny crust.
- Wheat flour: 400 g
- Chicken egg: 3 pieces
7
Bake for 15 minutes, then increase the temperature to 190 degrees and bake for another 15 minutes. Set the oven to 200 degrees and bake for another 15 minutes until the crust is golden brown. Serve hot or warm directly in the dish.
- Chicken egg: 3 pieces