The origin of one of Galicia's most iconic gastronomic creations - the empanada - is not entirely clear, (the outer casing is thought to be inspired by the Greek phyllo pastry) but it has been associated with the region since the 12th Century. So much so that Master Mateo, one of the most famed sculptors of his time, carved an empanada among the sculptures in the Portico of Glory in the Santiago de Compostela cathedral.
Empanadas made with local products
There are very many variations on this dish, as each Galician region used locally
available ingredients to put their own twist on the pie. For example, in the Rías Baixas -
where there was no wheat or rye - it is typically made using millet (maize) making a very
rich pastry due to the density of the flour, perfect for filling with the oily fish or shellfish
that live off the coasts of this area.
The pastry makes the maize empanada particularly difficult to handle and roll out, so the maize flour is often mixed with rye and/or wheat to make it easier to manage. In fact, because the dough is so filling, the empanada of this area is often made with just a lower base (like a pizza) and without the top, to make what is inside the star.
Empanada and our wines, in balanced harmony
Rosa Ruiz, our Ambassador and host at the winery, has her own preferred version: cod with raisins, which she usually lavishes on guests visiting O Rosal as well as serving at
family occasions. One of the most classic empanadas in which the combination of salt
cod with the sweetness of the raisins makes a delicious, very well balanced dish.
And as the perfect accompaniment, our Rosa Ruiz and Santiago Ruiz, white wines that enhance the fish element in this typically Galician dish, and are made with grapes native to O Rosal.