Empanada de zamburiñas (Zamburiñas empanada)

The Essentials: Ingredients List (For a Large Empanada - 8-10 Servings)

Recipe Summary

• Prep Time 45 minutes

• Dough Rest Time 1.5 - 2 hours

• Cook Time 45-55 minutes

• Servings 8-10 people (Full Pie)

• Origin A Coruña, Galicia

• Cuisine Spanish / Galician Bakery & Pastry

A. For the Authentic Galician Dough (Masa)

• 500 g (4 cups) All-Purpose Flour (or half bread flour, half all-purpose).

• 250 ml (1 cup) Lukewarm Water.

• 10 g (1 tbsp) Dry Baker’s Yeast, or 25g fresh yeast.

• 10 g (2 tsp) Salt.

• 100 ml (approx. 7 tbsp) Extra Virgin Olive Oil, infused with the sofrito (see instructions).

• 1 Egg Yolk (for brushing the top).

B. For the Zamburiñas Filling (Adobo)

• 800 g (1.75 lbs) Fresh or frozen Bay Scallops (Zamburiñas), cleaned.

• 400 g (approx. 2 large) White Onions, finely sliced.

• 1 Large Green Bell Pepper, finely diced.

• 4 Cloves Garlic, thinly sliced.

• 100 ml (approx. 7 tbsp) Extra Virgin Olive Oil.

• 150 ml (2/3 cup) Dry White Wine (Albariño preferred).

• 1 tbsp Sweet Paprika (Pimentón Dulce).

• 1 tsp Coarse Sea Salt, plus more to taste.

The Galician Treasure Pie: Mastering the Empanada de Zamburiñas (Scallop Pie) from A Coruña

The Empanada Gallega is the undisputed Queen of Galician street food, a rustic, savory pie that showcases the region’s best ingredients encased in a soft, brioche-like dough. Among its many variations, the Empanada de Zamburiñas (Bay Scallop Pie) reigns supreme, particularly in coastal areas like the province of A Coruña, where these delicate, sweet mini-scallops are harvested.

The Tradition of the Portable Feast

Historically, the empanada served a dual purpose: it was a robust, complete meal and a perfect portable food for travelers, pilgrims on the Camino de Santiago, or fishermen at sea. While the concept is simple—dough, filling, and more dough—the art lies in the adobo (the filling’s seasoning) and the masa (the dough).

The Empanada de Zamburiñas highlights the exquisite sweetness of the small bay scallops (zamburiñas), which are cooked slowly in a rich sofrito of sweet onions and peppers. The flavor of the sofrito, crucial to the filling, is often incorporated into the dough itself, yielding a soft crust with subtle savory undertones. This pie is a true reflection of A Coruña’s culinary heritage: simple ingredients treated with reverence to create something spectacular.

Process

Step-by-Step Mastery: Building the Empanada

1. Start the Sofrito: In a large pan, heat the 100 ml of Extra Virgin Olive Oil over medium-low heat. Add the finely sliced onions and the diced green pepper. This needs to cook slowly and patiently for 20-25 minutes. The goal is not to fry them, but to caramelize them gently until they are translucent, very soft, and sweet.

2. Aromatics and Wine: Add the sliced garlic and cook for 2 more minutes until fragrant. Then, pour in the white wine and increase the heat slightly. Let the wine reduce by half (about 5 minutes).

3. Paprika and Integration: Remove the pan from the heat. Stir in the sweet paprika and salt immediately. Stir well.

4. Crucial Step—Infusing the Oil: Carefully drain the sofrito mixture using a fine mesh sieve placed over a bowl. Reserve the liquid oil that drips out—this is the Sofrito Oil and is vital for the dough. Set the drained vegetable mixture aside; this is the base of your filling.

• Phase 1: Preparing the Sofrito and Infusing the Oil (The Heart of the Flavor)

• Phase 2: Making the Dough (Masa)

1. Activate Yeast: In a small bowl, mix the yeast with the lukewarm water and a pinch of flour. Let stand for 10 minutes until foamy.

2. Combining Ingredients: In a large bowl or stand mixer, combine the flour and salt. Create a well in the center. Pour in the activated yeast mixture and 100 ml of the reserved Sofrito Oil.

3. Kneading: Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 10 to 12 minutes until the dough is smooth, elastic, and no longer sticky. The oil infusion gives it a slightly yellow color and a beautiful savory aroma.

4. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.

• Phase 3: Finalizing the Filling

1. Cooking the Zamburiñas: To the drained sofrito mixture, add the cleaned bay scallops. Cook over medium heat for only 3 to 4 minutes, stirring gently. The scallops will release a little liquid and become opaque.

2. Cooling: Remove the filling from the heat immediately. It is essential that the filling is completely cool before placing it inside the dough, otherwise, the dough will tear and become sticky.

• Phase 4: Assembly and Baking

1. Preheat and Divide: Preheat your oven to 200°C (395°F). Divide the risen dough into two pieces: one piece slightly larger than the other (the base should be larger than the top).

2. Rolling the Base: Roll the larger piece of dough out on a sheet of parchment paper until it is thin (about 3 mm) and large enough to line your baking tray, with some overhang.

3. Adding the Filling: Transfer the rolled dough and parchment paper to your baking tray. Spread the cooled zamburiñas filling evenly over the dough, leaving a 2 cm (1 inch) border clear around the edges.

4. The Lid: Roll the smaller piece of dough to the same thinness as the base. Carefully place it over the filling.

5. Sealing and Design: Press the edges of the two dough layers firmly together. Trim the excess dough and then fold the edges inwards to create a decorative crimp (using your fingers or a fork). Crucially, cut a small chimney hole in the center of the lid to allow steam to escape during baking.

6. The Glaze: Brush the entire surface of the empanada with the beaten egg yolk for a beautiful golden shine.

7. Baking: Bake for 45 to 55 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.

• Phase 5: Serving

1. Resting: Let the empanada cool on a rack for at least 30 minutes before slicing. This allows the filling to settle and the crust to firm up.

2. Presentation: Slice into square portions and serve at room temperature. The subtle heat of the sofrito oil in the crust will release its full aroma as it cools.

Expert Tips for a Perfect Finish

• The Scallop Substitution: While zamburiñas are traditional, if they are unavailable, small King Scallops, or even Mussels, can be substituted. If using King Scallops, ensure they are cut into small pieces.

• The Rustic Look: Don't worry about perfect symmetry. The charm of the Empanada Gallega lies in its rustic, handmade appearance. Embrace the imperfections!

• No Soggy Bottom: The most common failure is a soggy bottom crust. This is prevented by two things: ensuring the filling is completely cool, and ensuring your sofrito is well-drained before mixing the final filling.

• Pairing: Serve with a cold Galician sparkling wine (espumoso) or a crisp, dry white wine like an Albariño.