- 90 minutes
- For 10 people
- 0.75 € / person
- 314kcal per 100g.
Galician tenderloin pie recipe . When we started on the blog a few years ago, most of the meat recipes published in 2008 were from the family recipe book.
A small notebook that my mother has with the most varied dishes of Galician gastronomy. Most of my mother’s inheritance, from my grandmother Lucrecia. I have been sharing these recipes on the blog.
They are not only a family inheritance but we have turned them into meals that little by little you have been introduced in your weekly menus, for which I am much more than grateful. My grandmother if she were still with us, surely she would not believe it …
The tenderloin pie my grandmother made is not 100% the same as the one I present below. I do not have a wood oven, nor have I put lard to the dough as is tradition. Although the latter is the familiar empanada dough recipe and is yummy. The filling is not from the slaughter meat of the year, that tradition has been lost. Although the pork loin is of great quality, marinated at home and almost fat-free.
An irresistible Galician empanada that I am sure that at home will succeed yes or yes. In Madrid I have tried empanadas of all kinds, good, disastrous, normal, and excellent. But if you want to eat an empanada as if you were in Galicia, I recommend you follow this recipe step by step.
There is an impressive variety of empanadas in Galicia. In this case it is the famous ” raxo o lomo “. Perfect to share with friends or family in small portions or for those more anxious, a good piece. Do you cheer up with her?
Preparation of the filling of the tenderloin pie
- We start by marinating the pork loin so that it takes on flavor. Crush the garlic cloves in a mortar, add oregano, the smoked paprika from La Vera and a tablespoon of water.
- We marinate the pieces of meat with the previous pasta and season to taste with a little freshly ground black pepper and salt. We will have them in marinade for three or four hours. We reserve in the fridge.
- We fry round and round in the pan with a little extra virgin olive oil, a few seconds. We only want to seal the meat so that almost all the juice of the meat is kept.
- Remove from the pan and reserve the meat with the juice you have released.
- Chop the onions and bell peppers julienne (into thin strips).
- We can optionally use whole bell peppers (of the canned ones) in this way it will not be necessary to pass it through the pan.
- Add a little more oil and sauté the onion and pepper over very low heat. Let it soften but not brown. It would be about 20 minutes approximately.
- When the sofrito softens, add the meat and pour in half a glass of white wine or beer.
- We rectify salt and black pepper, which reduces but remains with broth so that the pie is juicy. We reserve.
Preparation of the Galician loin pie
- The dough of this empanada differs from that of the bread in that it has more fat and less water.
- We divide the empanada dough into two equal parts.
- We knead them again in two equal balls of dough to be able to work well with them.
- We flour the kitchen counter and roll out the dough with the rolling pin.
- We make the base that will be the size of the baking tray which in my case is rectangular.
- We will stretch it with the help of the roller, we put on the tray a piece of baking paper and on top the base cutting the surplus if necessary.
- Add the well-drained oil filling and stretch it over the entire base. It is very important that the filling is cold so that the dough holds up well.
- We cover with the other half well stretched and seal it by the edges, braiding the bottom over the top with the help of a fork.
- We make a small hole in the center for it to breathe and with a fork puncture it in different areas, so it will not swell.
- Optionally decorate with strips or cords of the excess paste.
- We paint the empanada with the help of a kitchen brush and a mixture of beaten egg with a little milk (it is a small trick so that it is golden brown but does not burn). Put it in the oven preheated to 180º C, first in the bottom of the oven (about 20 minutes) and then another 25 minutes in the center.
At last a careful Galician pie! Be careful when removing it from the tray because it will still be hot and it is easy to break.
You can see all the photos of the step by step of this Galician tenderloin pie recipe in this album, do not miss any detail and it will be delicious
Tips for a yummy empanada
- We can accompany it with a tomato salad that goes great for the loin, to have a complete and balanced meal. It is a unique dish of yummy.
- This Galician empanada de lomo is a good starter and can also be a great second course. It all depends on how we make the menu and what we accompany it with. They can be made with other types of meat and thousands of fillings, imagination to power.
I recommend this selection of Galician empanadas from the blog
Some of the richest Galician empanadas are:
- The traditional xoubas or sardine empanada
- An original cod pie with raisins
- From the same Rías Baixas, zamburiñas pie
- A classic like tuna or tuna empanada
- pork pie with mushrooms
- From the interior and the coast of Galicia, octopus pie
- The familiar Galician stew pie
You see that they can be meat, fish, seafood and almost what you can think of. They will all be very tasty, a simple dish made in the oven that will triumph among the little ones and not so young. It is a pity that the smell does not cross the screen, it smells that it feeds.