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Galician pie (Empanada Gallega)

These super Spanish pies – empanadas – can be stuffed with whatever seasonal fillings you like and made as one big pie as we’ve done here, or several smaller ones. You can make special empanada pastry, but we’ve used our own in our version of this recipe.

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For the pastry

For the filling

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 green pepper, halved, seeded and cut into thin strips
  • 1 red pepper, halved, seeded and cut into thin strips
  • 150g/5½oz shelled scallops, patted dry with kitchen paper and cut into 5mm/¼in strips
  • 200g/7oz thickly sliced cooked ham, cut into 1cm/½in cubes
  • 4 tbsp fresh flat-leaf parsley, chopped
  • 1 lemon, freshly squeezed juice
  • 1 tsp fine sea salt
  • ½ tsp coarsely ground black pepper

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