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MUSSEL EMPANADA


As with much the words mean little. The empanadas of Galicia and those of Valencia have only in common the fact that they are pies, meat/fish/vegetables covered in pastry. Some of the pastries are biscuity, short crust and some are leavened. Some are baked and others are fried. This is a leavened version in the style of a Galician empanada.

The stuffing is made with onions, garlic, peppers, fennel and preferably fresh tomatoes. And of course, mussels.

The trick with this is to only just cook the mussels. As soon as they open get them out. Vital. An overcooked mussel is anathema.

For them mussels: break up half a head of garlic and crush the cloves in their skin. The garlic is just to flavour the oil so no need to peel. Get some parsley stalks and the tough outer bits of your fennel bulb, chopped coarsely. Have some white wine or dry sherry handy (fino or manzanilla). Heat a little oil and garlic in a good pan with a tight-fitting lid, leaning the pan so you get a deeper trench of oil to submerge the garlic in. When the garlic begins to colour, add the mussels, the parsley stalks and fennel and a good glass of white wine or sherry and close with the lid. Shake pan about and remove from heat and drain as soon as the mussels open, keeping the liquor. When cool remove the meat from the shells.

Slice the onions, peppers, fennel and chop the garlic. In another pan heat some oil and add the sliced vegetables; when they start to colour a little turn the heat down and continue to cook for another fifteen minutes or so until soft.

Meanwhile blanch, peel and remove seeds from tomatoes. Chop roughly and add to the vegetable mixture. Cook until jammy and then add the liquor from the mussels. Reduce and season. allow to cool, so as not to cook mussels further and stir in. Check seasoning.


Dough

550 grs bread flour

20 gr dry yeast

50 gr flour

300 ml mild

50 ml white wine

20 grs dry yeast


As with much the words mean little. The empanadas of Galicia and those of Valencia have only in common the fact that they are pies, meat/fish/vegetables covered in pastry. Some of the pastries are biscuity, short crust and some are leavened. Some are baked and others are fried. This is a leavened version loosely in the style of a Galician empanada.mpanada.panada.anada.nada.ada.da.a.r rolled. Pleat around the edges and then brush with some egg yolk and a little milk.

Bake at 180 C for 50 minutes.

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