Galician pie with mussels

Empanadas are one of my favorite dishes. These are very versatile since they can be filled with any food we want. In addition, they can be eaten both hot, warm or cold, making them a very succulent snack.

This pie is specifically stuffed with mussels, which is very typical in the province of Galicia, where the highest concentration of mussel seafood restaurant is found. It is a very good and healthy dish for the whole family.

Ingredients

• 2 garlic cloves.
• 1 green pepper
• 1 onion.
• Fried tomato.
• 1 kg of mussels.
• Water.
• Laurel.
• White wine.
• Pepper grains.
• Beaten egg (to paint the pie).

For :

• 500 g of flour.
• 160 ml of water
• 1 egg.
• 300 ml of olive oil.
• Salt

Preparation

First of all, we will start with the pie dough. To do this, in a bowl we will mix the flour with the salt, we will make a hole in which we will introduce the egg and the oil. We will knead well until we get a homogeneous dough. Cover with plastic wrap and let it rest at room temperature.

Then we will do the filling. We will finely chop the onion, in addition to the garlic and green pepper. We will poach this in a pan with hot oil, and when it is done we will drain the excess oil in a strainer.

On the other hand, we will cook the steamed mussels with a pinch of water, a glass of wine, the bay leaf and the black pepper. When they are open, we remove it from the heat and we will remove the mussels from their shells.

Then, we will divide the dough into two halves and we will spread them on a flat surface. In one of them we will put a good drizzle of fried tomato that we will spread, we will put on top the onion, garlic and pepper fry and also the alternated mussels.

Finally, we will cover with the other portion of stretched dough and seal the edges by folding them. We will paint with beaten egg and put in the oven (already preheated) to 180ºC about 40 minutes.

More information about the recipe