Empanada Gallega (Galician Tuna and Pepper Pie)
Local name: Empanada gallega
In short: A golden Galician pie filled with tuna and a slow-cooked sofrito of onion, peppers and tomato, baked in a yeasted olive oil dough and eaten in squares. It takes about 2 h in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 1 h 15 min
- Resting
- 1 h 20 min
- Total
- 2 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Empanada gallega is the pie of Galician fiestas, picnics and Sunday tables, baked in big trays and sold by the square. The dough is yeasted and made with olive oil, and the filling is built on a long, gentle sofrito of onion and peppers. Tuna is the most common filling, though cod with raisins, cockles and pork loin are also popular. It eats well warm or at room temperature, so it travels easily.
Instructions
- Mix the flour, yeast and salt in a large bowl. Add the oil, warm water and wine and stir to a shaggy dough. Knead on a floured surface for 8 to 10 minutes, until smooth and elastic.
- Place the dough in an oiled bowl, cover and let it rise in a warm spot for 1 hour, until doubled.
- For the filling, warm the oil in a wide skillet over low heat. Cook the onions, peppers, garlic and bay leaf for 25 minutes, stirring often, until completely soft and sweet but not browned.
- Stir in the tomato and paprika and cook 15 minutes more, until thick and jammy with no watery juices. Discard the bay leaf, cool the mixture, then fold in the tuna and season.
- Heat the oven to 200°C (400°F). Divide the dough into two pieces, one slightly larger. Roll the larger piece to about 35 x 28 cm (14 x 11 in) on baking paper and slide it onto a tray.
- Spread the cooled filling over the dough, leaving a 2 cm (3/4 in) border. Roll the second piece a little smaller and lay it on top.
- Fold the bottom edge up over the top edge and pinch or crimp all around to seal. Cut a small steam hole in the center and brush with the beaten egg.
- Bake for 35 to 40 minutes, until deep golden. Cool on the tray for 20 minutes, then cut into squares.
Tips
- The filling must be thick and cool before it meets the dough, or the base turns soggy. Cook off every bit of liquid and chill the filling if it is still warm.
- Swap the tuna for 400 g (14 oz) flaked cooked cod with 2 tbsp raisins, or for cooked chicken. Two sliced hard-boiled eggs between the layers are also common.
Questions and answers
Can I freeze empanada gallega?
Yes. Freeze baked and cooled squares for up to 2 months. Reheat at 180°C (350°F) for 15 minutes so the crust crisps again.
Can I use store-bought dough?
Ready-made pizza dough or shortcrust pastry will work. The yeasted olive oil dough is easy and gives a soft, bread-like crust, so it is worth making.
How long does empanada keep?
Covered, it keeps 3 days in the fridge and is good cold or reheated. Cut it into squares and wrap them individually for lunchboxes.
How long does it take to make Empanada Gallega (Galician Tuna and Pepper Pie)?
About 2 h in total: 45 min of preparation and 1 h 15 min of cooking.
How many calories are in Empanada Gallega (Galician Tuna and Pepper Pie)?
About 460 kcal per serving, with 20 g of protein, 55 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
