Spanish cuisine · Dough, Pasta & Rice

Galician Scallop Empanada

Galician sheet-pan pie filled with small scallops on a slow-braised onion and pepper sofrito.

Ingredients · for 6 servings

• 400 g flour
• 1 tsp dry yeast
• 150 ml lukewarm water
• 80 ml olive oil for the dough
• 1 tsp salt
• 16 scallops
• 3 onions
• 1 red bell pepper
• 1 tsp sweet paprika
• 4 tbsp olive oil
• 1 egg, for brushing
• Salt, pepper

Instructions

1. Mix the flour, yeast and salt, knead in the lukewarm water and 80 ml olive oil for 8 min. into a smooth dough and let rise covered for 1 hr. until visibly doubled.
2. Cut the onions and pepper into fine strips and braise in 4 tbsp olive oil over low heat for 30 min. until very soft and golden and the pan is dry.
3. Stir in the paprika, season with salt and pepper and let the sofrito cool completely.
4. Pat the scallops dry, halve them, season lightly with salt and fold into the cold sofrito; drain off any excess liquid so the base does not turn soggy later.
5. Halve the dough, roll out into two rectangles of about 30 × 25 cm, spread the filling over the bottom sheet to within 2 cm of the edge, lay the second sheet on top, press and fold the edges together, poke a steam hole in the center and brush with egg.
6. Bake at 200°C top/bottom heat for 30–35 min. until the surface is a deep golden shine, let cool on the tray for 15 min. and serve lukewarm in pieces.