SP.41.0001
Latin American
Empanada gallega
I · Origin
Galicia, Spain
II · Description
Galicia's defining savory pie — a double-crust dough encasing a filling of onion and pepper sofrito with tuna, bacalao, or sardines. The dough is enriched with the same olive oil used to cook the sofrito, which connects the crust to the filling flavour. Empanada gallega is sold whole in every market, feira, and café in Galicia; it is the portable, democratic food of the pilgrimage road. The name comes from empanar — to enclose in bread. The dough is neither shortcrust nor puff but something between: tender, slightly flaky, with enough body to enclose a wet filling without becoming soggy.
I
Preparation
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Heat Application
III
Sauce Making
IV
Flavour Building
V
Seasonal
VI
Viral
VII
Central American Panama Seafood Raw Preparations
VIII
Cross Cultural Synthesis
IX
Galician Breads Pastry
X
General
Further training content for this entry is being completed.