About this recipe

A beloved staple of Galician home cooking, this savory pie features a golden, olive-oil-enriched dough wrapped around a fragrant filling of tuna, roasted peppers, onions, and tomato. Empanada gallega is the ultimate crowd-pleaser — equally at home on a tapas spread, packed for a picnic, or served as a satisfying weeknight dinner. The dough is tender yet sturdy, and the filling is deeply savory with a gentle sweetness from slow-cooked onions and peppers.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, sea salt, and paprika. Make a well in the center and pour in the extra-virgin olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 3–4 minutes until smooth and pliable. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and rest at room temperature for 20 minutes.

2. 2

   Heat the extra-virgin olive oil in a large skillet over ^[medium heat]. Add the sliced yellow onion and cook, stirring occasionally, for 12–15 minutes until softened and lightly golden. Add the garlic and cook for 1 minute more until fragrant. Stir in the roasted red pepper, crushed tomatoes, paprika, and sea salt. Simmer over ^[medium-low heat] for 8–10 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated. Remove from heat, fold in the drained tuna and Italian flat-leaf parsley, and taste for seasoning. Let the filling cool to room temperature.

3. 3

   Preheat the oven to ![400°F]. Line a large baking sheet with parchment paper. On a lightly floured surface, roll one dough disk into a rectangle or oval roughly 12×16 inches and about 1/8-inch thick. Transfer it to the prepared baking sheet. Spread the cooled filling evenly over the dough, leaving a 1-inch border all around. Roll out the second dough disk to the same size and lay it over the filling. Fold the edges of the bottom dough up over the top layer and crimp firmly to seal — press with a knife or pinch with your fingers. Use a sharp knife to cut a small steam vent in the center of the top crust. Brush the entire surface generously with beaten egg.

4. 4

   Bake in the preheated oven for 35–40 minutes, until the crust is deep golden brown and crisp. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes. Remove from the oven and let the empanada rest for at least 10 minutes before slicing into squares or wedges. Serve warm or at room temperature.