Empanada Gallega – Galician Meat Pie

Rinse the fillet under cold running water, dry it and cut it into strips. Heat the olive oil, fry the meat briefly on all sides in the hot fat, sprinkle with salt and pepper and remove. Peel the onion and cut it into slices. Halve the peppers, remove the stalks, the white membranes, remove the seeds, rinse and cut into strips. Sauté onion slices and bell pepper strips in the remaining fat. Peel the garlic, press it and mix it with the vegetables. Cut ham and bell pepper salami into strips and add to the vegetables. Season with salt, paprika, saffron and pepper, fold in the paradeis pulp. Defrost the puff pastry. Place half of the puff pastry sheets on top of each other and roll out to a rectangle of 15 x 25 cm. Form the pastry rectangle on a tray sprinkled with water. Spread the filling evenly on it. Roll out the other half of the puff pastry to the same size. Cut out two holes the size of a five-mark piece to allow the steam to escape. Brush the edges with water, shape the pastry sheet onto the filling and press firmly until smooth. Bake in the oven at (electric oven: 200 °C / convection oven: 180 °C ) for about 10 minutes. Stir the egg yolks with the milk. Brush the surface of the puff pastry with it. Bake for another 20 minutes.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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