Galician-style Brännesnuda

Ingredients

In this Galician adaptation of Brännesnuda, we incorporate traditional Galician ingredients such as smoky paprika, chorizo, and Galician cheese to infuse the dish with the flavors of Galicia. The original Finnish recipe is transformed into a fusion dish that combines the best of both cuisines, resulting in a unique and tantalizing flavor profile. We alse have the original recipe for Brännesnuda, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 cup (75g) diced chorizo 1/2 cup (75g) diced chorizo
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (100g) grated Galician cheese 1 cup (100g) grated Galician cheese
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugar: 1g)
• Protein: 11g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced chorizo and smoked paprika to the skillet, and cook for an additional 2-3 minutes until the chorizo is slightly browned.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly. Stir in the grated Galician cheese until well combined.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle. Cut the dough into small squares or rectangles.
8. 8.
   Place a spoonful of the chorizo and cheese mixture onto each piece of dough. Fold the dough over the filling and press the edges to seal.
9. 9.
   Transfer the filled pastries onto a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Chorizo — Use a high-quality, smoky chorizo for the best flavor.
• Galician cheese — If Galician cheese is not available, you can substitute it with a similar semi-hard cheese like Manchego or Tetilla.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the chorizo and cheese mixture.
• Serve the Galician-style Brännesnuda with a dollop of tangy aioli or a side of spicy tomato salsa for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the chorizo with grilled vegetables or sautéed mushrooms.

Serving advice

Serve the Galician-style Brännesnuda warm as an appetizer or as a main course accompanied by a fresh green salad.

Presentation advice

Arrange the golden-brown pastries on a platter, garnished with a sprinkle of smoked paprika and fresh parsley for an eye-catching presentation.