Name: Galician Pie
Yield: Makes 4 to 5 servings
Ingredients: 1/4 ounce (1 package) active-dry yeast; 3/4 cup lukewarm water; 3 eggs; 3 1/2 cups all-purpose flour, plus extra for dusting; 1 tablespoon margarine, at room temperature; 2 tablespoons sunflower oil, plus extra for brushing; 14 ounces pork tenderloin or skinless, boneless chicken breast halves, cut into strips; 2 canned or bottled bell peppers, or roasted bell peppers, drained and cut into strips; salt; 2 tablespoons olive oil; 3 onions, coarsely chopped; 1 clove garlic, crushed; 1 tablespoon chopped fresh parsley; 1 chorizo sausage, sliced

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Galician PieJason Lowe

Editor's note: The recipe and introductory text below are from 1080 Recipes by Simone and Inés Ortega.

Empanada Gallega

Cooks' Note

You can vary the filling as much as you like. Try fresh sardines (scaled, cleaned, and the heads, tails, and backbones removed) or salt cod (soaked and blanched). Raisins can be added to a cod pie. Squid can also be used for the filling; fry it with the "rustido."

Recipe notes

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Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

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Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.