Galician Pie

Pies are known in Galicia (Spain) from the time of the Goths in the seventh century, which enacted rules for processing. The pie was ideal food for travelers, as a preparation and stuffy and allowing the interior to avoid contact with dust from the roads. Galician pies are already carved in the twelfth century in the Portico de la Gloria of Santiago de Compostela.

ingredients:

- 300 ml of olive oil.

- 200 ml of water.

- 1 clove of garlic.

- 2 medium onions.

- 300 grams of meat.

- 500 gr of flour.

- 1 teaspoon baking stronger.

- 1 sprig of parsley.

- 1 teaspoon ground paprika.

- 1 pinch ground white pepper.

- 1 medium pepper.

- 1 pinch of salt.

- 1 teaspoon salt.

- 1 medium tomato.

Preparation:

- To prepare the sauce chop the vegetables, reserving the tomato, and sauté over low heat in the oil.

- While lightly fry ingredient pie, meat, to taste.

- When the stew is half done is added a pinch of salt, white pepper and paprika. You add the peeled and chopped tomatoes and cook everything together for a few minutes. The broth should be cooked and the onion transparent. We remove from heat and let it cool.

- For pie dough, put the flour in a bowl, making a well in the center and add warm water, a teaspoon of salt, oil and yeast crumbled. Slowly mix the ingredients with your fingers and finish on a smooth dough. Knead until the dough does not stick to your fingers and, if necessary, add a little more flour. We form the dough into a ball, put it in a bowl, cover with a cloth and let rest for 1 hour.

- To make the pie dough into 2 split and formed two rolls, one is to make the base and one for the cover. Stretch the pastry base with a rolling pin on a floured board and give it a round or square, leaving the dough to a thickness of about 2 mm. We cover a mold or a baking tray with this mass (tray or pan should be greased).

- We threw the sauce and meat above the base (the sauce should be drained but slightly oily). It also stretches the dough and cover the lid with her base, tighten the borders and are twisted by hand and prick with a fork pie.

- Is painted over with a well beaten egg and bake at high heat (200-220 degrees) to medium altitude in preheated oven for about 45 minutes.