The versatility of the Galician Pie allows for playing with different ingredients, such as replacing the tuna with various cooked fish species. Its meticulous preparation and traditional flavors make it an unmissable classic of Galician cuisine. A delight worth discovering.
The Galician Pie stands out for its crispy crust and juicy filling, where flavors like onion, bell pepper, garlic, tomato, egg, and tuna come together.
It is a recipe that requires dedication and time, but the final result is always worth it.
Once cooked, its aroma fills the kitchen and prompts everyone to gather around the table to enjoy it together.
Galician Pie
Ingredients
Filling:
340 grams of Tuna in oil
300 grams of Onion (2 medium)
300 grams of Fresh tomato (3 medium)
300 grams of Red bell pepper (2 medium)
300 grams of Green bell pepper (2 medium)
2 Hard-boiled eggs
2 Garlic cloves
100 milliliters of Olive oil (½ cup)
Thyme, oregano, salt, and pepper
For the dough:
150 grams of Lard
300 grams of Flour 0000 (3 cups)
100 milliliters of Ice-cold water (½ cup)
Salt
22 cm diameter tart pan
Preparation
Step 1 : To prepare the dough, mix the cold lard cut into pieces with the flour until you get a "sand-like" texture.
Step 2 : Next, add salt, the ice-cold water, and combine everything without over-kneading.
Step 3 : Let the dough rest wrapped in plastic wrap for at least one hour in the refrigerator.
Step 4 : For the filling, cut the onion and bell peppers into julienne strips, chop the garlic, remove seeds from the tomatoes and cut them into large chunks.
Step 5 : In a saucepan with hot oil, sauté the onion and bell peppers, then add the garlic and tomatoes.
Step 6 : After a few minutes of cooking, season with salt and pepper and remove from heat.
Step 7 : Add the chopped hard-boiled eggs and the previously drained tuna, adjust seasoning if necessary.
Step 8 : To assemble the pie, cut two-thirds of the dough, roll it out with a rolling pin, and line a previously greased and floured 22 cm diameter tart pan, leaving a 2 cm border.
Step 9 : Fill with the tuna mixture and cover with another disc of dough.
Step 10 : Seal with a pleat and brush with beaten egg.
Step 11 : Finally, bake in a medium oven until the crust is golden.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
