Chef Carmen Delgado - Spanish Cuisine Expert
👨‍🍳 Spanish Cuisine Chef

Recipe by Mitchell

🎓 Culinary Arts Madrid ⏰ 20+ Years Experience 🍽️ Traditional Spanish Cooking

❤️ My Recipe Story

"This recipe comes from my grandmother's kitchen in Galicia, where empanada gallega is a beloved tradition. I've adapted her techniques for the modern kitchen while keeping all the authentic flavors that make this dish so special."

Carmen specializes in traditional Spanish cuisine, focusing on regional specialties and time-honored techniques. She's dedicated to preserving authentic flavors while making them accessible to home cooks worldwide.

View All Mitchell's Recipes →
Golden-brown Spanish stuffed pie with flaky crust, cut to show colorful filling of chorizo, potatoes, and peppers, garnished with fresh parsley

The Art of Spanish Pastry Making

Traditional Spanish pie crust differs from typical pastry in its tender yet sturdy construction. The key is using the right balance of butter and water, along with proper chilling time. This creates a crust that can hold the hearty filling without becoming soggy while maintaining a beautiful flaky texture.

The filling must be completely cooled before assembly to prevent the pastry from becoming soggy. This also allows the flavors to meld together beautifully. The combination of chorizo fat, saffron, and smoked paprika creates the distinctive Spanish flavor profile that makes this dish so memorable.

💡 Professional Tip

Blind bake the bottom crust for 10 minutes before adding filling if you prefer extra crispness. Brush the bottom with beaten egg before filling to create a moisture barrier.

Frequently Asked Questions

Yes, the pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Use Spanish dry-cured chorizo (chorizo seco), not Mexican chorizo. It should be firm and sliceable, with a deep red color from the paprika. Avoid soft, raw chorizo for this recipe.

Yes, you can use other Spanish cheeses like Tetilla or Cabrales, or substitute with aged cheddar or Gruyère. The key is using a cheese with good melting properties and strong flavor.

The crust should be deep golden brown, and when you tap the bottom of the pie, it should sound hollow. Internal temperature should reach 190°F (88°C) in the center.

Traditional additions include hard-boiled eggs, peas, or artichokes. Add them during the last 5 minutes of cooking the filling to prevent overcooking.

Make sure the filling is completely cooled before assembly, and consider blind baking the bottom crust. Also, avoid overfilling the pie which can cause juices to make the crust soggy.

Yes, replace chorizo with roasted eggplant, mushrooms, or Spanish pimentón-seasoned vegetables. Add extra smoked paprika to maintain the Spanish flavor profile.

Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes to restore crispness, covering with foil if the top browns too quickly.

Recipe Troubleshooting Guide

✅

Soggy Bottom Crust

Problem: Bottom crust is not crispy and appears undercooked

Solution: Pre-bake the bottom crust for 10 minutes, use a pizza stone, and ensure filling is completely cooled before assembly. Place pie on lowest oven rack.

✅

Tough Pastry

Problem: Pie crust turns out tough and difficult to cut

Solution: Don't overwork the dough and ensure butter stays cold. Add liquid gradually and handle minimally. Let dough rest properly in refrigerator.

✅

Filling Leaking

Problem: Filling seeps out during baking

Prevention: Seal edges properly by pressing with fork or crimping. Don't overfill, and ensure vents are cut in top crust for steam to escape.

✅

Uneven Browning

Problem: Some areas of crust brown faster than others

Recovery: Rotate pie halfway through baking, use center oven rack, and cover edges with foil if they brown too quickly. Ensure even egg wash application.

✅

Dry Filling

Problem: Filling tastes dry or lacks flavor

Prevention: Don't overcook vegetables, reserve some chorizo oil for moisture, and ensure proper seasoning. Add a splash of white wine during cooking for extra moisture.

✅

Flavor Balance Issues

Too Sweet: Add more smoked paprika, garlic, or a pinch of cayenne pepper

Too Salty: Balance with a squeeze of lemon juice or serve with fresh greens

Bland: Increase saffron, add more chorizo, or finish with fresh herbs and good olive oil

Traditional Spanish ingredients for stuffed pie including Spanish chorizo, saffron, potatoes, red peppers, Manchego cheese, and pastry ingredients arranged on rustic wooden board

Selecting Authentic Spanish Ingredients

The heart of authentic Spanish stuffed pie lies in using genuine Spanish ingredients. Spanish chorizo provides the distinctive smoky, paprika-rich flavor that defines this dish. Look for dry-cured chorizo with deep red coloring from pimentón dulce (sweet paprika), which differs significantly from Mexican chorizo varieties.

Saffron threads, though expensive, are essential for the authentic flavor and beautiful golden color. Use real saffron threads rather than powder for the best results. Manchego cheese adds the perfect creamy richness that complements the bold chorizo flavors without overwhelming the delicate pastry.

Essential Ingredient Notes

  • Spanish Chorizo: Choose firm, dry-cured Spanish chorizo. It should be deep red from paprika and firm enough to dice cleanly. Avoid soft, raw chorizo which has different cooking properties.
  • Saffron Quality: Buy saffron threads from a reputable source. They should be deep red with some orange threads. A little goes a long way - steep in warm liquid before adding.
  • Potato Selection: Use waxy potatoes like Yukon Gold that hold their shape during cooking. Avoid russets which can become too starchy and break down in the filling.
Spanish stuffed pie being assembled with golden pastry dough, colorful chorizo and potato filling visible, showing traditional preparation technique

Traditional Assembly Techniques

Proper assembly is crucial for a successful Spanish stuffed pie. The bottom crust should be rolled slightly thicker than the top to support the hearty filling. Leave enough overhang to create a proper seal with the top crust, preventing filling from leaking during baking.

The filling must be completely cooled to prevent the pastry from becoming soggy and to make handling easier. Layer the ingredients thoughtfully, distributing the chorizo and cheese evenly throughout for consistent flavor in every bite. The top crust should be rolled thin enough to bake through but thick enough to provide structure.

Perfect Sealing

Brush the bottom crust edges with beaten egg before placing the top crust. This creates a better seal and helps prevent leaking during baking.

Spanish Stuffed Pie

Prep 45 min
Cook 40 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Pastry

  • 300g Spanish chorizo, diced
    Use dry-cured Spanish chorizo for authentic flavor
  • 2 red bell peppers, sliced
    Adds sweetness and color
  • 150g Manchego cheese, grated
    Traditional Spanish cheese for authenticity
  • 1 tsp smoked paprika
    Essential for Spanish flavor profile
  • 1/2 tsp saffron threads
    Provides color and distinctive taste
  • 1 bay leaf
    Adds aromatic depth to filling

For the Filling

  • 500g all-purpose flour
    Forms the base of the pastry dough
  • 200g unsalted butter, cold
    Must be cold for flaky pastry
  • 2 large eggs
    One for dough, one for egg wash
  • 4 medium potatoes, cubed
    Use waxy potatoes that hold their shape
  • 2 large onions, sliced
    Provides sweet foundation for filling
  • 60ml olive oil
    Extra virgin for best flavor

Instructions

  1. Make Pastry Dough

    In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Beat 1 egg with cold water and gradually mix into flour mixture until dough forms. Wrap and chill for 30 minutes.

  2. Prepare Filling

    Heat olive oil in a large pan. Cook chorizo until crispy, about 5 minutes. Add onions and garlic, cook until softened. Add potatoes, peppers, paprika, saffron, and bay leaf. Cook 15-20 minutes until potatoes are tender. Season and cool.

  3. Assemble Pie

    Preheat oven to 375°F (190°C). Roll out 2/3 of dough for bottom crust and line a 10-inch pie dish. Add cooled filling and sprinkle with cheese. Roll remaining dough for top crust and seal edges.

  4. Finish and Bake

    Cut several vents in top crust and brush with beaten egg. Bake for 35-40 minutes until golden brown and crust is cooked through. Let cool for 10 minutes before serving.

  5. Serve

    Cut into wedges and garnish with fresh parsley. Serve warm as a main course with a simple green salad or Spanish olives on the side.

Recipe Notes & Tips

Make-Ahead Tips

The entire pie can be assembled and frozen unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. The filling can also be made a day ahead and refrigerated.

Serving Suggestions

Serve with a simple mixed greens salad dressed with sherry vinegar, Spanish olives, or roasted red peppers. A glass of Spanish Tempranillo or Albariño wine pairs beautifully.

Regional Variations

In different Spanish regions, you might find variations with tuna and hard-boiled eggs (Galician style), or with seafood along coastal areas. Feel free to adapt based on your preferences and available ingredients.