Preparation time is 10minutes
Cook time is 1hours 15minutes
Total time is 1hours 25minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
2
For the filling
- 5-6tablespoons olive oil
- 1 large onion, finely sliced
- 1-2 garlic cloves, chopped
- 350grams pork shoulder, diced
- 2tablespoons diced Serrano ham
- 2 large potatoes, peeled and diced
- 2 red peppers, deseeded and diced
- 1teaspoons dried thyme
- 1 glass white wine or cider
- 280grams self-raising flour, save 5g for dusting
- 1/2teaspoons salt
- 2tablespoons white wine
- 2/3 cup milk
- 4tablespoons olive oil (plus extra for greasing)
- 1 egg yolk, beaten with a little water (to glaze)
- 1 pinch salt
- 1 pinch freshly ground black pepper
Description
A speciality of Galicia in northwest Spain, this satisfying pie is baked daily in bakeries and sold to hungry workers at midday.
Method
Step 1 of 4
For the filling, heat the oil in a large frying pan and gently cook the onion and garlic for 5-10 minutes, until soft. Add the meats and cook for a further 10 minutes, then add the potatoes, peppers, and thyme. Season and simmer for 15-20 minutes until the juices have evaporated and the mixture begins to fry. Add the wine and bring to the boil on a high heat. Then reduce the heat to low and cook for a further 10 minutes, until the potatoes have softened but are still a little firm, and the juices have nearly all evaporated. Remove from the heat and leave to cool.
Step 2 of 4
For the pastry, sift the flour with the salt in a bowl and make a well in the middle. In a small pan, heat the wine, milk, and oil on a low heat until warm to the touch. Pour the liquid into the well in the flour. Working fast, draw in the dry ingredients and knead until you have a smooth, elastic dough. Add a little more flour, if necessary. Lightly dust a board and rolling pin with flour, and roll out the dough into a rectangle, about 25 x20cm. Cut the rectangle across the short side into 2 pieces, one measuring 20 x 10cm and the other 20 x 15cm.
Step 3 of 4
Preheat the oven to 200°C. Transfer the larger piece to a greased baking tray and spread the filling all over, leaving a margin of about 2.5 cm. Place the smaller piece on top of the filling, then bring up the sides of the larger pastry to meet the lid. Using your forefinger and thumb, pinch the two edges to seal. Take care not to leave any gaps - spoon out some of the filling, if necessary. Make a small hole in the top to let out the steam, and brush with egg wash.
Step 4 of 4
Bake for 10-15 minutes, until the pastry is set but still pale. Turndown the heat to 180°C and bake for a further 30-40 minutes, until the filling is heated right through and the pastry is golden brown. Serve hot or cool.
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