Empanada Gallega
A large, sliceable pie in a yeasted, bread-like dough, generously filled with a cooked tuna-and-pepper sofrito and cut into squares or wedges, fundamentally different in scale, dough, and cooking method from the small, often deep-fried empanadas found across Latin America. Documented since medieval Galicia, referenced in the 13th-century Cantigas de Santa Maria, it was originally a way for fishermen and rural workers to preserve and transport a filling inside a sturdy bread crust.
Seafood
⚠ Contains: Gluten, Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g bread flour
- 7g active dry yeast
- 250ml warm water
- 60ml olive oil
- 1 tsp salt
- 1 egg, for egg wash
- 3 tbsp olive oil, for the filling
- 2 onions, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 ripe tomatoes, grated, or 200g crushed tomato
- 1 tsp sweet paprika (pimenton)
- 400g canned tuna in oil, drained and flaked
- Salt and pepper, to taste
- 2 hard-boiled eggs, sliced, optional
Steps
- Make the dough: dissolve the yeast in warm water and let sit 5 minutes. Mix with the flour, olive oil, and salt, and knead until smooth and elastic, about 10 minutes. Let rise covered 1 hour until doubled.
- Make the filling: saute the onions and peppers in olive oil until very soft, 15-20 minutes. Add the garlic, then the tomato and paprika, and simmer until thickened, 10 minutes. Off heat, stir in the flaked tuna and sliced hard-boiled egg. Season and let cool.
- Divide the dough into two portions, one slightly larger for the base. Roll the larger portion out to line a baking tray, leaving overhang.
- Spread the cooled filling evenly over the base.
- Roll out the second portion for the top crust, place over the filling, seal and crimp the edges well, trim excess, and cut a small vent hole in the center.
- Brush with beaten egg and bake at 200C/400F for 30-35 minutes until deep golden brown.
- Cool slightly before slicing into squares or wedges.