Looking through my dusty work notes, I stumbled on a recipe for empanada Gallega, a dough from the Iberian Penninsula whose description inspired cravings. Having a glimpse of a empanadas being made by this Spanish crew featured at The Loaf In the box, well, I put inspiration into motion. Olé!

  Gallega dough:

Flour    680g

Yeast       7g

salt         7g

sugar       2g

water    113g

milk      113g

Olive oil 15ml

pimentón 5g

1 egg for brushing on dough.