This ground beef pie is known as an empanada Gallega. It comes from Spain and can be made with chicken and seafood as well. This recipe comes to us from Nieves Mendoza on YouTube.
Although, this does take some time I highly recommend it. It is extremely flavorful and will last you a couple of days in the fridge. I have read that you can make this with store bought pie dough but, frankly, the dough is not at all complicated to make and it is excellent. I would encourage you to make it if you have time.
You can use bullion cubes in this recipe if you would like. I do not use them so I omitted that from Nieves’s recipe.
This is what you are going to need to make this delicious and juicy ground beef pie:
FOR THE DOUGH:
3 ½ cup (448 grams) all purpose flour
1 TBS active yeast
1 tsp. salt
1 tsp. paprika
90 grams olive oil (slightly under ½ cup)
1-cup warm water
Place the flour, salt, paprika and yeast in a bowl and whisk together. Add the olive oil and the water. Incorporate the ingredients with your clean hands and then dump it on a clean counter top.
Wet your hands and knead the dough for about 10 minutes – until you have smooth, non-sticky dough. Cover the dough with a bowl and allow doubling in size for about an hour.
FOR THE FILLING:
½ TBS oil
250 grams (1/2 pound) of ground beef
250 grams (1/2 pound) of ground pork
1 large onion – finely chopped
1 medium green bell pepper – finely chopped
8 garlic cloves – minced
2 beef bouillon cubes (optional)
3 chopped tomatoes
3 tsp. sugar
4 TBS of tomato paste
2 cups of water
½ cup red wine
2 bay leaves
1 lightly beaten egg for the egg wash
Heat the oil in a skillet and add the meats. Brown the meat and cook until most of the liquid is gone. Add the onions and bell pepper and mix in well. Cook for 5 to 6 minutes until the onions turn translucent. Stir occasionally.
Add the garlic and the bouillon cubes to the skillet – simply rub the cubes between your fingers and disintegrate them (do not add water). Add the tomatoes and mix well. Cook for about 5 minutes until the tomatoes start stewing and release their liquid.
Add the sugar and tomato paste and mix well. Add the water, wine and bay leaves. Add salt and pepper to taste and mix well. Cover the skillet and simmer the meat for about 30 minutes until most of the liquid has dried up.
Remove the skillet from the heat and allow the filling to cool down so you can fill your pie.
ASSEMBLE THE PIE:
Heat the oven to 350 degrees F (176 C).
Cut the dough in half and roll out each half on a floured counter top to fit a 12-inch pizza pan with dough over lapping on the sides. If you have too much excess simply cut it off with a pair of scissors.
Fill the pie and cover with the second piece of rolled out dough. Seal the edges well by pinching them together and forming a ‘rope’ with the dough. Roll out any left over dough and make a decoration for the top of your pie. If you tear the dough in any place patch it with a piece of rolled out dough. If you do not have any tears prick the top of your pie with a fork in a few places to let the vapor out.
Brush the pie with egg wash and place it in oven between 45 to 60 minutes. The pie needs to brown on top and the bottom. Remove it from the oven and allow the juices to settle for about 5 minutes. Slice and serve.