📝 About This Recipe
Hailing from the coastal regions of Northwest Spain, the Empanada Gallega is a magnificent, double-crust savory pie that defines Galician comfort food. Unlike its smaller Latin American cousins, this large-format masterpiece features a yeast-leavened dough enriched with the flavorful oils from the 'zaragallada' (onion and pepper filling). The result is a tender, golden bread-like crust encasing a succulent, slow-cooked melody of tuna, sweet peppers, and pimentón.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (high quality, sifted)
- 200 ml Warm water (approximately 105°F)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Salt (fine sea salt)
- 50 ml Reserved sofrito oil (taken from the cooked filling)
The Zaragallada (Filling)
- 150 ml Extra virgin olive oil (Spanish varietal preferred)
- 3 pieces Large onions (thinly sliced into half-moons)
- 1 piece Red bell pepper (julienned)
- 1 piece Green bell pepper (julienned)
- 400 grams Canned tuna in oil (drained and flaked)
- 1 tablespoon Spanish sweet pimentón (smoked paprika)
- 4 tablespoons Tomato purée (crushed or passata)
- 2 pieces Hard-boiled eggs (finely chopped)
- 1 pinch Saffron threads (crushed)
The Finish
- 1 piece Egg (beaten with a splash of water for wash)
👨🍳 Instructions
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1
Start by making the zaragallada (filling). Heat the olive oil in a large skillet over medium-low heat. Add the onions and peppers with a pinch of salt.
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2
Sauté the vegetables slowly for 20-25 minutes until they are very soft and caramelized. They should not brown deeply, but rather melt into each other.
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3
Stir in the pimentón and tomato purée. Cook for another 5 minutes, then remove from heat. Strain the mixture through a fine-mesh sieve into a bowl, reserving the flavored oil—this is the secret to a traditional crust.
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4
In a separate bowl, combine the drained vegetables with the flaked tuna, chopped hard-boiled eggs, and saffron. Mix well and set aside to cool completely.
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5
Prepare the dough: In a large bowl, whisk the flour and salt. Create a well in the center and add the warm water, yeast, and 50ml of the reserved orange-tinted oil from the vegetables.
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6
Mix until a shaggy dough forms, then turn onto a floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly orange from the oil.
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7
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
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8
Preheat your oven to 375°F (190°C). Divide the risen dough into two slightly unequal pieces (one for the base, one for the top).
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9
Roll out the larger piece of dough on a piece of parchment paper to fit a large rectangular baking sheet (approx. 12x16 inches). Transfer the paper and dough to the sheet.
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10
Spread the cooled filling evenly over the dough, leaving a 1-inch border all around the edges.
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11
Roll out the second piece of dough and carefully place it over the filling. Trim any excess, then fold the bottom edges over the top and pinch firmly to create a decorative braided seal (the 'repulgue').
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12
Poke a small hole in the center of the top crust (the 'chimney') to allow steam to escape. Use any dough scraps to decorate the top with leaf or lattice patterns.
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13
Brush the entire surface generously with the egg wash. This ensures a professional, glossy, deep-golden finish.
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14
Bake for 40-45 minutes until the empanada is beautifully golden brown and sounds hollow when lightly tapped. Let it rest for at least 15 minutes before slicing into squares.
💡 Chef's Tips
Always let the filling cool completely before placing it on the dough; a hot filling will make the bottom crust soggy. The reserved oil from the sofrito is crucial—it provides the signature color and a subtle smoky flavor to the dough. If the dough is too springy and keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten. You can substitute the tuna with sautéed scallops or salted cod (bacalao) for other traditional Galician variations. Don't skip the 'chimney' hole in the center, or the steam will cause the top crust to separate and become puffy.
🍽️ Serving Suggestions
Serve at room temperature, as is traditional in Spanish tapas bars. Pair with a crisp, chilled glass of Galician Albariño or Ribeiro white wine. Accompany with a simple side of marinated olives and sharp Manchego cheese. Enjoy as a picnic main—it travels exceptionally well and tastes even better the next day. Serve alongside a light green salad with a sharp sherry vinaigrette to cut through the richness.