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+ servings
a large empanada gallega is cut into some large slices

Empanada gallega - Easy empanada recipe

Byron
Empanada gallega or Galician Pie is an easy empanada recipe that uses homemade dough, tuna, tomato, and peppers.
This recipe can be made in an hour and serves 8. This empanada recipe uses homemade dough thats best left to rest overnight. Once the dough has rested, the filling and baking takes around an hour and makes a huge delicious pie-style empanada that serves 8-10 people.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Resting. time 2 hrs
Total Time 3 hrs
Course appertizer, lunch, party food, Snack, tapas
Cuisine Authentic Spanish recipe, Mediterranean, Spain, spanish, Tapas
Servings 8 slices
Calories 680 kcal

Equipment

  • 1 large 12-inch (30cm) frying pan to make the filling
  • 1 Rolling Pin
  • 1 Stand mixer or KitchenAid

Ingredients
  

For the empanada dough

  • 17 oz/500 g plain flour
  • 150 ml milk
  • 1 egg
  • 1 teaspoon salt
  • Water

For the oil & paprika glaze

  • 1 beaten egg
  • 50 ml Olive oil
  • Pinch of salt
  • 1 teaspoon of sweet paprika

For the empanada filling

  • 12 oz./500 g tinned tuna
  • 3 large onions diced fine
  • 2 large red pepper diced fine
  • 3 to matoes grated and skin removed
  • 40 ml olive oil
  • 1 tablespoon sweet Spanish paprika
  • 1 tablespoon of white sugar
  • 3 eggs hard-boiled and chopped
  • salt and pepper to taste

(Optional ingredients)

  • 60 ml sweet Spanish Sherry
  • 1 tin 7oz./200 grams of black olives with seed removed, sliced.

Instructions
 

Step 1 - Make the empanada dough

  • In the bowl of the stand mixer or KitchenAid, add the flour together with the milk, egg and salt. (No KitchenAid? You can do this by hand, it will take around 15 minutes)
  • Mix till you get a crumbly texture like breadcrumbs.
  • Add some water in a continuous thread while kneading.
  • Knead until the dough for around 15 minutes if doing it by hand or 5 minutes with a mixer. Once ready it will be completely smooth.
  • Shape it into a ball, put it in a bowl and cover with a damp cloth. Let it rest for at least 2-3 hours (ideally, leave it refrigerated overnight).

Step 2 - Prepare the filling

  • In a large frying pan on medium-high heat, add some olive oil and the onion and fry until lightly golden in color.
  • Next, add the diced pepper and fry for another 3-4 minutes.
  • Reduce the heat to medium and add the grated tomatoes and stir well. Simmer for around 3-4 minutes.
  • Add the sweet paprika, sugar, and season to taste with salt and pepper.
  • (Optionally, you can add a little zing to this recipe with 60ml of sweet Spanish sherry).
  • Cover and allow to simmer for around 10 minutes.
  • Remove from the heat and allow to cool before adding the tuna and diced hard-bolied egg.
  • (Optionally, add some black or green pitted olives too).
  • Allow the filling to cool for use later.

Step 3 - Shape the empanada dough.

  • Remove from the fridge and let the dough stand for around 5-10 minutes.
  • Divide the dough into two equal pieces, one for the top, and one for the bottom.
  • Shape two balls and cover them with a cloth. Leave for around 20-30 minutes.
  • Meanwhile, preheat the oven to 380ºF /195ºC.
  • Lay out some parchment paper on a flat surface and use a rolling pin to roll out each dough ball into large flat disks (15 inches- 38cm in diameter), around 2-3 mm thick.
  • Set aside for use later.

Step 4 - Add the filling and bake

  • Use only cold filling. Add the filling to the base empanada pastry around ¾-ch inch thick. Allow a boundary an inch or two around the edges with no filling.
  • With a small brush or spoon, add a little water to the edges of the dough to moisten.
  • Carefully add the top piece of dough to the empanada and fold the edges with the thumb and finger to make a repulgue (fold). (Alternatively, you can use a fork to crimp the edges).
  • Make your oil and paprika glaze now.
  • Use a brush to glaze the empanada lid with the glaze.
  • Pierce the empanada lid several times with a fork to allow for it to breathe while cooking (otherwise the lid will rise and create an air cavity between the dough and the filling).
  • Bake in preheated oven at 380ºF /195ºC for around 30 minutes or until golden.

Recipe notes:

  • Use good quality olive oil.
  • Always wait until the filling is cool before placing it on the dough
  • Once baked, the empanada will keep refrigerated for up to 5 days.
  • Enjoy hot or cold!

Notes

Serves 8-10 slices. Makes 1 large pie, around 12 x 16 inches (30cm x 40cm).

Nutrition

Serving: 100gCalories: 680kcalCarbohydrates: 76.7gProtein: 37.4gFat: 25.1gSaturated Fat: 4.6gCholesterol: 110mgSodium: 492mgPotassium: 689mgFiber: 5.7gSugar: 7.3gCalcium: 84mgIron: 6mg
Keyword Baked, Dough, Empanadas, handmade, Spanish cuisine, Spanish seafood, Spanish tapas, tapas, Tuna
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