Empanada de zamburiñas (variegated scallop pie)
Empanada gallega is Galicia’s traditional pie. It’s made with all kinds of fillings, but when in Vigo, it’s mandatory to try the ones with fish or seafood: octopus, cuttlefish, mussels, sardines or... scallops!
Scallop pie ingredients: flour, 1 egg, salt, baking powder, oil and warm water. Filling: scallops, green peppers, onion, tomato, oil, salt, white wine, bay leaf and paprika.
Pie dough: Add 1 egg, salt, baking powder, water and a drizzle of olive oil (or a few tablespoons of the filling sauce). Mix gently with a wooden spoon and then begin to knead by hand on a smooth surface until the dough is soft, elastic and not sticky, adding a little more water or flour if necessary. Make a ball, cover it and let it rest for an hour, just before using.
Pie Filling: Clean and wash the scallops thoroughly, take them out of their shells and drain. Chop the vegetables finely, put the tomatoes aside and sauté the rest in oil over low heat. When it‘s half done, add salt and pepper and the peeled and chopped tomatoes and let it cook until everything is soft. Add a pinch of paprika, the scallops and stir and fry gently. Let it cool before using it in the pie.
Cut the dough in half, stretch it with a roller and adjust it to a mould. Place the filling evenly on the base. Cover with the other half of the dough and cut off the excess. Close the pie pressing and twisting the edge and make a hole in the centre for it to breathe.
Paint the dough with egg yolk and bake in a preheated oven for 12 min. at 250⁰ C (480⁰ F).