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Serves 8:

1 kg. squid; 6 onions; 4 green or red peppers; 2 envelopes of saffron; 3/4 kg. flour; 40 gr. yeast; 2 eggs; oil; 1 l. water and salt.

Pastry: In a mixing bowl mix warm water, yeast and salt. Add the flour with a dash of oil and knead until formed. Leave to rise for 15 minutes covered with a cloth. Put litre of oil in a frying pan and brown the finely chopped onions and peppers. Add the squid, saffron and salt to taste.

Roll out the pastry and place half on a tray greased with a little of the sauce from the filling. Add the filling evenly spread over the base and cover with the other half of the pastry. Place in the oven on high and bake until golden brown. (The top should be evenly pierced with a fork or a hole made in the center to prevent rising and improve the cooking of the filling).

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