📝 About This Recipe
Hailing from the rugged Atlantic coast of Northwest Spain, the Empanada Gallega is a magnificent double-crusted savory pie that defines Galician comfort food. Unlike its smaller Latin American cousins, this large-format masterpiece features a thin, yeast-leavened dough enriched with the flavorful oils from the 'zaragallada' (the slow-cooked onion and pepper filling). Whether stuffed with tender tuna or savory pork, it offers a perfect balance of smoky paprika, sweet onions, and a satisfyingly crisp, golden crust.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 200 ml Warm water (around 105°F)
- 50 ml Extra virgin olive oil (reserved from the sautéed filling)
- 7 grams Dry active yeast (one standard packet)
- 1 teaspoon Fine sea salt
- 1 piece Egg (for the egg wash)
For the Zaragallada Filling
- 2 large Spanish onions (finely julienned)
- 1 large Red bell pepper (cut into thin strips)
- 1 large Green bell pepper (cut into thin strips)
- 300 grams Tuna in olive oil (drained and flaked (or substitute with minced pork loin))
- 2 pieces Hard-boiled eggs (finely chopped)
- 1 tablespoon Pimentón de la Vera (sweet smoked Spanish paprika)
- 3 tablespoons Tomato purée (fresh or canned)
- 100 ml Extra virgin olive oil (for sautéing)
- to taste Salt and black pepper
👨🍳 Instructions
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1
Start by making the filling (zaragallada). Heat 100ml of olive oil in a large skillet over medium-low heat. Add the julienned onions and peppers with a pinch of salt.
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2
Sauté the vegetables slowly for about 20-25 minutes until they are very soft and translucent. Do not brown them; they should almost confit in the oil.
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3
Stir in the Pimentón de la Vera and tomato purée. Cook for another 2 minutes until the oil turns a deep red. Remove from heat and strain the mixture through a fine-mesh sieve over a bowl.
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4
IMPORTANT: Reserve the red-tinted oil collected in the bowl. This oil contains all the flavor and will be used to enrich the dough.
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5
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the warm water, yeast, and 50ml of the reserved flavored oil.
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6
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
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7
While the dough rises, finish the filling by mixing the sautéed vegetables with the flaked tuna (or meat) and the chopped hard-boiled eggs. Season with salt and pepper to taste.
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8
Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into two slightly unequal pieces (one slightly larger for the base).
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9
Roll out the larger piece of dough on parchment paper to fit a large rectangular baking sheet (approx. 12x15 inches). The dough should be thin, about 1/8 inch.
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10
Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
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11
Roll out the second piece of dough and carefully place it over the filling. Fold the bottom edges over the top and pinch or crimp firmly to seal the pie.
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12
Poke a small hole (a 'chimney') in the center of the top crust to allow steam to escape. Use leftover dough scraps to decorate the top with traditional lattice or leaf patterns.
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13
Beat the egg with a teaspoon of water and brush the entire surface of the empanada generously. This ensures a shiny, deep golden finish.
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14
Bake for 40-45 minutes until the crust is crisp and golden brown. If it browns too quickly, cover loosely with foil for the last 10 minutes.
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15
Remove from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to settle and the crust to firm up.
💡 Chef's Tips
The secret to an authentic Empanada Gallega is using the oil from the sautéed vegetables in the dough; it provides a unique orange hue and incredible depth of flavor. If using meat instead of tuna, sauté minced pork loin or chorizo with the onions to ensure it is fully cooked and flavorful. Always roll the dough as thin as possible; a thick, bready crust will overshadow the delicate flavors of the zaragallada. Don't skip the resting time! Slicing the empanada while piping hot will cause the filling to fall out and the crust to lose its crispness.
🍽️ Serving Suggestions
Serve at room temperature, which is the traditional Spanish way for picnics or tapas. Pair with a crisp, cold glass of Galician Albariño or Ribeiro white wine. Serve alongside a simple green salad with a sharp vinaigrette to cut through the richness of the pastry. For a true 'romería' (festival) experience, serve it as a 'bocadillo' style slice wrapped in a paper napkin.