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Galician pork and mushroom pie recipe

Galician pork shoulder and mushroom pie recipe

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The Galician pork shoulder and mushroom pie It is one of our favorites because as it is so original, very few people have approved it, and it will make you look like a real chef!

If you are looking for a starter that can accompany it, you should know that the options you have are many and varied. If you are looking for something light you can bet on one country salad but if you want a slightly more consistent dish you can opt for some scrambled eggs with bacon or for some skewers of Potatoes’ tortilla with onion. Any option is good!

With that said, do you have everything you need to do the Galician pork shoulder and mushroom pie? Well if so, come to the kitchen with Easyrecipe.top and soon we will put the tooth to our plate today!

Ingredients

For the filling:

For the filling:

  • 3 cups of strength flour
  • 150 ml. virgin olive oil
  • 180 ml. of water
  • A spoon of salt
  • 18 gr. fresh yeast

Preparation of Galician patty with ham and mushrooms

  1. Put all the ingredients of the dough in a bowl and mix them until you get a solid ball. Then, knead it for about fifteen minutes on a flat surface with a little flour and put it back in the container. Let it sit for an hour.
  2. Now peel the onions and chop them as small as you can. Do the same with the garlic and mushrooms.
  3. Put a little oil in the pan and fry the garlic and onion there for five minutes. Then, integrate the mushrooms and lower the heat to a minimum for fifteen minutes so that they release all the water and do not burn. Take the opportunity to laminate the ham and grate the tomato.
  4. If the mushrooms are already there, integrate the ham and wait five or ten minutes until you see that it changes color. Then, add the tomato, salt and black pepper and leave it all on the heat for about fifteen minutes with the heat to low so that all the flavors are integrated. When it is, turn off and reserve.
  5. If this time has already elapsed, put the oven on at 200º C so that it heats up and down and thus have it ready for when you need it. Let’s go for the dough.
  6. Take it out of the container, separate it into two halves and knead it. Make one of the parts smaller than the other.
  7. Cover an ovenproof tray with a little parchment paper and then place the smaller part on top. Add the filling and cover with the other part of the dough. Seal with a fork.
  8. Beat the egg and paint the dough with it. Then, put the Galician mushroom and shoulder patty in the oven and let it cook for 45 minutes. After this time, you will be ready! Let it cool and enjoy!

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HAM & MUSHROOM PIE RECIPE – SORTED

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