Empanada Gallega with Seafood and Peppers

Step 1

Mix 2.25 cups flour with 0.5 tsp salt. Add 6 oz cold diced butter and rub with fingertips until breadcrumb texture.

Step 2

Add 6–8 tbsp ice water gradually, mixing gently until dough just comes together. Wrap in plastic; chill 20 minutes.

Step 3

Heat 2 tbsp olive oil in a large skillet over medium. Add sliced onion; sauté until golden and soft, ~8 minutes.

Step 4

Add minced garlic; cook 1 minute until fragrant. Stir in roasted peppers and remove from heat.

Step 5

Cut cod into bite-sized chunks. Add cod and mussels to the pan; toss gently with salt and pepper. Let cool 5 minutes.

Step 6

Divide chilled dough in half. Roll one piece to 1/8-inch thick on floured surface; fit into 9-inch pie dish.

Step 7

Spread cooled filling evenly over dough base. Roll second dough piece; place over filling and trim edges.

Step 8

Crimp edges with a fork. Brush with beaten egg. Cut three small slits in the top for steam.

Step 9

Bake at 400°F for 25–30 minutes until deep golden brown. Cool 5 minutes before cutting.