A recipe from Argentina … Well, you probably think of a juicy steak now! But the country of Italian and Spanish immigrants has a lot more to offer. Today I am with my buddy Alejandro. He cooks for me in his small kitchen in Palermo, right in the melting pot of Buenos Aires. His favorite dish, the Empanada Gallega is quickly prepared and tastes fantastic. But see for yourself! The recipe can be found below!
You’ve probably already asked yourself where do I know all these people from. Alejandro (Ale) and I have known each other for over a decade since our crazy time in Barcelona. We met in 2002 in a bar in BCN watching the “El Classico” (Real Madrid against Barcelona).
The evening ended with a defeat for Barca and the beginning of a funny friendship. In recent years, Ale visited me in Tel Aviv and in Munich. And now I finally come by to visit him in Buenos Aires. A city that has a lot to offer. Check it out on my blog post 10 insider tips for Buenos Aires. Alejandros small apartment is full of books, many of them written by Jorge Luis Borges, one of the most famous writers of Buenos Aires. Ale himself is also a writer. He translates books and writes articles for some Argentine magazines.
This Empanada Gallega is a tasty filled cake, similar to a french quiche. And thus quite different from the small empanadas, which are found at roadside stalls in Argentina and other Latin American countries. Originally it descends from north of Spain. Gallegos, the Spaniards from the region of Galicia brought that dish to Argentina. Besides many Italian immigrants also many Spaniards came to the South American continent during Franco times, escaping the military service .
Since I have to fly to Rio today, time is short and we better get started. The ingredients that we buy this time you could probably find without any problems in Supermarkets at home.
Ingredients (for about 4 people) for the Empanada Gallega:
For the dough
- 450 grams of flour
- 1 egg yolk
- 75 vegetable fat (e. g. palmin)
- 200-250 ml lukewarm milk
- 1/2 tsp salt
For the filling
- 2 tomatoes
- 1 onion
- 1 red pepper
- mackerel or tuna out of the can
- 2 eggs
Preparation of the Empanada Gallega:
The dough is quite simple: Mix the flour with the egg yolk, the lukewarm milk, the vegetable oil and a tsp of salt and knead it. (It is easier if you warm the vegetable oil before.)
Wrap the dough in a foil and place it in the refrigerator for about an hour.
If you are too lazy to make the dough yourself, you can buy the dough in Argentinian Supermarkets (Masa de Tarta). You’ll have to check if there is something similar available in your home country.
Season it with salt and pepper and fry on low heat.
I’ll just have a look into the fridge: The dough is now well cooled. Alejandro divides it into two halves (pot and lid of the Empanada). The two halves have to be rolled out circular on the floured surface. The dough should be 3 to 4 millimeters thick.