Buon Giorno Luca,
Since the time of the Goths, this 7th century variety of empanada has been reflecting the coastal and interior traditions of the NW Galicians in the Iberian Peninsula.
Empanadas were typically Pilgrims and Shepherds fare, the pastry protecting the fillings.
In 1611, Francisco Martínez Motiño in the Arte de Cocina, Pastelería, Vizochería y Conservería featured his version using sardines, which is still very popular today.
Here is the recipe ... Photo to be posted this weekend ...
EMPANADA GALLEGA - GALICIAN SAVOURY PASTRY ...
50 grams or 1 pound all purpose flour
1/2 cup olive oil ( 4 fl. oz. )
1/2 cup ( 125 ml. ) whole milk
salt to taste
filling 1 ...
3 fl. oz or 90 ml. olive oil
2 large onions ( I use Galician sweet ) peeled and chopped finely
3 leeks finely chopped
1 kilo fresh de-seeded, peeled and finely chopped fresh ripe red tomatoes
500 grams of Tuna packed in Olive Oil
1 egg: beaten for brushing the pastry dough
3 large red bell peppers finely chopped
2 large green bell or 4 Italian horn shaped peppers finely chopped
3 garlic cloves minced
black olives sliced and depitted
capers ( a few )
freshly black and green and rose peppercorns grinded
1 tblsp. basil finely chopped
1 tablsp. parsley finely chopped
1 tblsp. finely chopped thyme or dried 1 tsp.
*** tiny pasta of choice
1. preheat oven 220 degrees centig or 425 farenheit degrees ( GAS 7 )
2. Mix flour, oil and milk and a pinch of salt together thoroughly
3. transfer to a lightly floured surface and knead to form a smooth dough
4. wrap in a clean kitchen cloth and place in the refrigerator for 1/2 hour
5. while the dough is resting, prepare filling
6. heat oil in large skillet and sauté the onion, bell peppers and leeks for 10 mins. until tender firm
7. add the tomatoes and cook 10 mins. and then, the olives and capers
8. take the dough out of refrig. and divide it in two pieces
9. roll out the large piece on a floured surface to a thickness of 1/2 inch or 1.5 cm. to fit a large baking sheet and spread the filling, and then the tuna on top spread over the veggies.
10. roll out other half of dough and then lay it on top of the pie, and press edges together to make a crust. This is usually prepared in rectangle. Brush the corners and sides with the beaten egg to prevent filling from oozing out.
11. prick the centre of the pie, then brush all over with egg and transfer to oven
12. bake for 15 mins. and then turn heat down to 200 degrees centig or 400 farenheit ( Gas 6 ) and bake for 30 minutes longer.
SERVE WITH A PROSECCO DOC SPARKLING WHITE WINE AND A GREEN SALAD ...
*** I have two others; one is a sausage and ham filled one and one is a chicken, leeks and mushrooms one ... These all can have some cooked al dente tiny pasta or rice inside if you wish ...