Empanada Gallega (Galician Turkey and Pepper Pie)

I often check CNN's website for news, and I like to look at their health articles too. A while ago they featured an article about the healthy eating habits of people in other countries. Along with the article were several recipes from around the world. When I found all of these recipes I knew I hit the recipe mother load ;) Here is the first recipe I decided to try. I made this on a Sunday when I had more time to prepare dinner than during the week, because this recipe is a little more involved than the ones I typically post.

The recipe originally called for marinated pork, but I chose to use ground turkey instead. The following is my take on the dish, but if you'd like to see the original it can be found here. In addition to replacing the pork, I also left out the ham/prosciutto and saffron that the recipe called for.

Empanada Gallega (Galician Pork Turkey and Pepper Pie) (8 servings at 7 points a piece)

Ingredients:

Turkey:
2 tbsp minced fresh parsley
1 tbsp Spanish smoked paprika or hot paprika
1 tbsp extra-virgin olive oil
1 tsp dried oregano
3 garlic cloves, minced
1 pound lean ground turkey

Dough:

2 3/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten

Filling:
Cooking spray
1/4 tsp salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
2 tbsp dry white wine

Remaining Ingredient:
1 large egg, lightly beaten

Directions:

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the turkey. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare the dough, lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide in half, cover with plastic, and let rest about 30 minutes.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the turkey mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until the turkey is cooked through. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetable are tender. Stir in tomato and wine; cook 5 minutes.

Preheat oven to 350 degrees F.

Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll into a 13-inch circle on a floured surface. Place on a large baking sheet coated with cooking spray. Roll the second portion out in the same manner and place to the side. Spoon the filling onto the first portion of the dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350 degrees for 30 minutes or until golden brown; cool. Cut into Wedges.


This recipe may seem a little overwhelming at first, but it really was very easy to make. The dough is one of the easiest doughs I have ever made, and one of the easiest to work with. I plan on using the dough for some other dishes as well.

When piling the meat mixture onto the dough you really have to pile it high. Once you put it together it looks humongous. When the husband and I tried the dish, we were really quite surprised. The meat mixture had an excellent flavor, and the crust was very crumbly but not too dry. I do, however, recommend not using as mush salt as the recipe calls for in the dough. The husband and I both thought it was a tad on the salty side. Other than that, this dish was great for something different.