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Empanada gallega

Empanada gallega

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.

8 servings · Prep 45 min · Cook 45 min · Total 90 min

Spanish · Dinner · Bread

Ingredients

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Dough

  • 3 cup all-purpose flour plus more for dusting
  • 1 tsp fine sea salt
  • 1 tsp sweet paprika preferably Spanish pimentón dulce
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup warm water

Assembly

  • 1 large egg beaten, for egg wash

Filling

  • 3 tbsp extra-virgin olive oil
  • 2 medium yellow onion thinly sliced
  • 2 whole roasted red peppers jarred or homemade, sliced into strips
  • homemade
  • 3 cloves garlic minced
  • 1 can crushed tomatoes
  • 1 tsp sweet paprika preferably Spanish pimentón dulce
  • 0.5 tsp fine sea salt plus more
  • 3 can oil-packed tuna drained well
  • 2 tbsp fresh flat-leaf parsley finely chopped

Equipment

  • Oven
  • Stovetop
  • Aluminum Foil
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Skillet
  • Plastic Wrap
  • Pot
  • Fork
  • Wooden Spoon
  • Rolling Pin
  • Pastry Brush
  • Whisk
  • Knife
  • Jelly Roll (10x15)
  • Cutting Board
  • Mixing Bowl (4 Quarts)

Instructions

  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. 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. 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. 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.