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Empanada gallega is Galicia's signature savory pie and one of Spain's most distinctive regional foods - a large, rectangular pastry encased in a thin, tender yeasted dough and filled with slowly caramelized onions, piquillo red peppers, canned tuna, and tomatoes. Unlike the individual hand pies of South American cuisine that share the name, the Galician empanada is baked whole as a single large slab and sliced into generous squares at the table. The filling of onions and peppers must be cooked slowly until very soft and sweet to provide the right consistency beneath the dough, and the tuna from the can contributes both its flesh and a little of its oil to enrich the filling. Eaten warm or at room temperature, it travels well and is a staple of Galician market stalls, fairs, and pilgrim hostels along the Camino de Santiago.
Prep
40 min
Cook
45 min
Total
85 min
Servings
8 srv
Difficulty
Medium
Calories
340 kcal
For 8 serving(s)
Per serving
Dissolve the yeast in warm water. Mix with flour, olive oil, and salt to form a smooth dough. Knead for 8 minutes and allow to rise for 1 hour.
Slowly caramelize the sliced onions in olive oil over low heat for 30-35 minutes until completely soft and golden. Add the sliced or torn piquillo peppers and cook for 5 more minutes. Add the crushed tomatoes and cook until the filling is thick and almost dry. Season and allow to cool completely.
Drain the tuna and break into flakes. Fold into the cooled onion and pepper mixture.
Divide the risen dough in two. On a floured surface, roll one half into a thin rectangle to fit a 30x40cm baking tray. Press it into the oiled tray.
Spread the cooled filling evenly over the dough base. Roll out the second half of dough and lay over the filling. Pinch and fold the edges firmly together to seal. Cut a small steam vent in the center. Brush with beaten egg.
Bake at 200°C (390°F) for 35-40 minutes until deep golden. Allow to rest 10 minutes before slicing into squares.
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