Empanada Gallega

Method

Make the dough by mixing flour, salt, olive oil and warm water until a soft, elastic dough forms; knead for 10 minutes then rest for 30 minutes. Meanwhile, heat olive oil in a large pan and soften diced onions and minced garlic, then add the diced pork shoulder and brown on all sides. Stir in paprika, cumin and bay leaves, then deglaze with white wine and add beef stock; simmer for 45 minutes until the pork is tender and sauce has reduced and thickened, season with salt and pepper. Divide dough in half, roll each portion to approximately 5mm thickness and place one sheet on a greased baking tray. Spread the cooled pork filling evenly over the base, leaving a 1cm border, then cover with the second dough sheet and seal the edges by crimping with a fork. Brush generously with beaten egg and bake in a preheated 200C oven for 30-35 minutes until golden brown. Cool for 5 minutes before cutting into squares and serving warm or at room temperature.