Empanada de lomo, a traditional Galician recipe

About a year ago we were talking about the different kinds of empanadas there are in Galicia. Here is the recipe of a very simple-but-delicious empanada we make quite often. The ratio effort/satisfaction is huge. Feel free to play around with the dough recipe (Anna is still looking for the perfect recipe, not a 100% happy with this).

The filling – marinated pork loin – is so simple you’ll wonder how can this be good but, really, it is. It’s also a traditional recipe from Noia, on the coast of the Ría, so you have everything in one recipe: tradition, flavour and simplicity.

empanada de lomo - ®The Kilomeaters

Empanada de lomo (Pork empanada)

Makes one medium empanada, for 6 persons:

500 g flour
200 g water
100 g olive oil
8 g dry yeast (25 g if it’s fresh)
10 g salt
400 g pork loin (cut into 1/3-inch-thick slices)

Marinade:
1 cup white wine
½ cup olive oil
1 tsp oregano
1-2 garlic cloves
1-2 tsp sweet paprika

Marinade the meat at least half an hour, ideally overnight in the fridge, covered.

For the dough: in a bowl mix well the flour, the salt, the paprika and the yeast. Add the water and the olive oil. Mix thoroughly with a fork, then dump it on the working surface and knead it a little. The dough should be a little elastic and uniform.

Put the dough back into the bowl, cover it with a towel and let it rest until it has risen/increased its volume.

Divide the dough in two. Roll out one half and cut out one circle, as wide as we can fit into the oven or want to. On a baking tray put a sheet of greaseproof paper and on top of it the bottom of the empanada.

Take the meat out of the marinade and put it onto the rolled out dough, covering all of it except for one cm around the border.

Roll out the other half of the dough, cut out a circle of the same diameter, cover the empanada and close the border with your fingers, as if it were a pie.

Brush the surface of the empanada with the marinade liquid, or olive oil. Cut out a little hole in the middle of the empanada to let the steam out and make some more little cuts all over the surface. With the remaining dough you can make decorations such as stripes, leaves, circles… If you do, remember to brush these as well with the wash.

Bake in a hot oven (180º-200ºC / 350ºF-400ºF). You can bake it first on the bottom of the oven, to make sure it bakes well, then put it on a middle height halfway through. It will need about 35-40 minutes in total.

It is better eaten lukewarm or cold.

One comment

Leave a Reply