food

This weekend, prepare a batch of delicious and flaky Galician empanadillas.

If you’ve been following our latest installment of Chefs at Home, you know there’s a lot you can do with sofrito. Chef Katie Button has already used the slow-cooked, incredibly flavorful vegetable base to make two dishes, Pescado con Sofrito and Arroz con Cosas—and she’s got one more up her sleeve. This week, she’s taking us to Galicia with Empanadillas Gallegas, which are a smaller, hand-held version of the traditional Empanada Gallega. The latter was the first empanada she had in Spain and it’s still one of her favorites.

The empanadas (and empanadilla version) are a hearty, satisfying meal. Filled with tuna, hard-boiled egg, and chopped olives, these hand-held pies are perfect for a quick and easy meal. Follow Button’s step-by-step method and watch the video below to see how easy they are to make at home.

  • 1 Step : Make Your Dough

These beautiful, savory empanadillas begin with a simple dough made of all-purpose flour, kosher salt, egg, water, and grated frozen lard. It comes together in three stages—first, the base dough is mixed together by hand, which includes everything but the lard. After it rests covered for a few minutes, you roll the dough into a rectangle and sprinkle the grated lard in the middle, folding the dough over the lard like a letter so it’s encased. Roll out the dough into a rectangle again and repeat the folding. After that, wrap the dough and refrigerate it for at least 30 minutes, or overnight if you’re not in a time crunch.

The final step is to give the dough one last roll, forming it into a rectangle so you can cut out rounds. Each round will become an empanadilla. Make sure to freeze them for at least 10 minutes before filling, so they hold their shape when cooked.

Stir your filling ingredients together to create a delicious masterpiece.

Empanadilla filling To make the empanadilla filling, you’ll need:

-Canned tuna in olive oil (drained)

-A coarsely chopped hard-boiled egg

-Pitted and chopped black olives

-Salt

-Sofrito Mix everything together in a bowl, season the mixture with salt and pepper to taste, and then get ready to assemble your empanadillas!