Mini Meat—Stuffed Pasties

Name: Mini Meat—Stuffed Pasties (Galician Empanadillas)
Ingredients: 1 small onion, finely chopped; 1 garlic clove, finely chopped; 2 red peppers, deseeded and diced; ¼ lb/100 g chorizo or lean bacon, finely chopped; ¼ lb/100 g chorizo or lean bacon, finely chopped; ½ lb/225 g shoulder pork, diced small (or minced); 1 teaspoon Spanish pimiento or paprika; 1 teaspoon Spanish pimiento or paprika; 1 teaspoon chopped oregano; Salt and freshly milled pepper; 6-8 saffron threads; ½ teaspoon thyme; Scant 2 cups/275 g all-purpose flour; ½ teaspoon salt; 4 tablespoons olive oil; 2 tablespoons white wine or dry sherry; 2 tablespoons white wine or dry sherry; About ½ cup / 150 ml boiling water

Galician Empanadillas

Preparation info

Serves
6-8
(makes 20 fist-sized pasties)

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

The spicy meat filling is typically Galician, as is the oil pastry, a hot-water crust that doesn’t soak up the juices and stays crisp for days.

Delicious on a picnic, particularly with a dipping sauce of yogurt and mint.

Ingredients

The filling

2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove

Pastry

Method

Heat the oil in a skillet and gently fry the onion, garlic, and peppers until soft. Push them to one side (or remove and reserve) and fry the chorizo or bacon till the fat runs. Add the pork, and fry until it takes a little color. Sprinkle with paprika and oregano, season with salt and pepper, and turn it over the heat for a moment. Add the wine, saffron with its