Recipes
Mussel Pie (“Empanada”)
Ingredients:
- Dough
- 500 gr. of flour and a little more to knead.
- 150 gr. of sunflower oil
- 150 gr. of milk
- 1 egg
- Pinch of salt.
- Filling
- 2 or 3 large onions
- 3 small tomatoes, thinly sliced
- Sweet and spicy paprika
- 3 kg of fresh mussels yields 400 g of mussel meat
- Pinch of salt
- Extra virgin olive oil.
- To finish off.
- 1 egg, beaten
Prepare:
- Dough
- You prepare the ingredients, weigh them and arrange them around the bowl in which you are going to prepare the dough.
- Pour the flour into the bowl, add the salt and the rest of the ingredients, with one hand hold the bowl and with the other mix until it forms a ball.
- Leave it in the bowl covered with a cloth for 15 minutes. While you prepare the filling, it will be ready to use.
- Filling.
- Pour the mussels into a pot, add a glass of water, cover and put the heat on until it reaches the boiling point and the mussels open. Turn off the heat, drain and separate the mussel shells and set aside.
- Peel and julienne the onions.
- Put a couple of tablespoons of olive oil in a pan and add the onion, sprinkle salt, stir and cover. Leave for a few minutes until the onion begins to colour, at that time turn off the heat, add the peppers in quantity to taste and mix well.
- Add the mussels, stir well, pour the mixture into a bowl, cover with plastic wrap and let cool.
- Turn the oven on to preheat to 190º with heat down and air (or heat down and up) and rack the oven on the second oven guide starting from the bottom.
- Go back to the dough, divide it into 2 (the bottom part should be just a little larger than the top).
- Roll out the first layer of the dough and place it on the tray where you are going to bake it, spread the onion and mussel filling, cover with the raw tomatoes cut into thin slices, sprinkle a pinch of salt on them.
- Roll out the second part of the dough and cover the pie.
- Trim the edges and shape it like string or pull around making sure it is well sealed.
- Use the cutouts to decorate the pie.
- Make a hole in the centre to act as a vent and prick the entire surface with the tip of a knife or fork.
- Brush with egg and bake for 50 minutes or until very golden brown.
- Remove from the oven and let cool on a wire rack.
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