📝 About This Recipe
Hailing from the rugged Atlantic coast of Galicia, Spain, this empanada is a masterpiece of savory pastry, featuring a melt-in-the-mouth dough infused with paprika-tinted oil. Unlike its smaller Latin American cousins, this traditional version is baked as a large, rustic pie and sliced into squares, revealing a rich filling of 'Zaragallada'—a slow-simmered medley of sweet onions, peppers, and premium tuna. It is the ultimate communal starter, offering a perfect balance of flaky crust and deeply umami-rich filling that tastes even better the next day.
🥗 Ingredients
The Filling (Zaragallada)
- 300 grams Tuna in olive oil (well-drained, reserve the oil)
- 2 large Yellow onions (finely julienned)
- 1 large Red bell pepper (cut into thin strips)
- 1 medium Green bell pepper (cut into thin strips)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet variety)
- 3 tablespoons Tomato purée (for richness and color)
- 1/2 cup Extra virgin olive oil (including reserved oil from tuna)
- 1 pinch Salt and Black Pepper (to taste)
The Pastry Dough
- 500 grams All-purpose flour (sifted)
- 200 ml Warm water
- 100 ml Infused oil from the filling (strained from the sautéed vegetables)
- 7 grams Dry active yeast (one standard sachet)
- 1 teaspoon Fine sea salt
- 1 large Egg (beaten, for the egg wash)
👨🍳 Instructions
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1
Begin by preparing the filling: Heat the 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 caramelized. Do not brown them; they should be translucent and sweet.
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3
Stir in the minced garlic and tomato purée, cooking for another 3 minutes. Remove from heat and stir in the smoked paprika to prevent it from burning.
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4
Strain the vegetables through a fine-mesh sieve over a bowl. This 'liquid gold' oil will be used to flavor and color the dough.
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5
In a separate bowl, mix the drained vegetables with the flaked tuna. Adjust seasoning with salt and pepper, then let the filling cool completely.
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6
To make the dough, combine the flour and salt in a large mixing bowl. Make a well in the center and add the warm water, yeast, and 100ml of the reserved infused oil.
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7
Mix until a dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour in a warm spot.
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8
Preheat your oven to 200°C (400°F). Punch down the risen dough and divide it 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 parchment paper to fit a rectangular baking sheet (approx. 30x40cm). Transfer the paper and dough to the sheet.
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10
Spread the cooled tuna and vegetable filling evenly over the dough, leaving a 2cm border all around the edges.
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11
Roll out the second piece of dough and place it carefully over the filling. Trim any excess dough.
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12
Fold the bottom edges over the top edges and pinch firmly to create a decorative rope-like seal (the 'repulgue').
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13
Poke a small hole in the center of the top crust to act as a chimney for steam. Use any leftover dough scraps to decorate the top with leaf or lattice patterns.
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14
Brush the entire surface generously with the beaten egg wash for a glossy, professional finish.
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15
Bake for 30-35 minutes until the pastry is deeply golden and crisp. Let it rest for at least 15 minutes before slicing into squares.
💡 Chef's Tips
The secret to an authentic empanada is the oil; never use plain oil for the dough—always use the paprika-infused oil from the sautéed filling. Ensure the filling is completely cold before assembling, or the steam will make the bottom crust soggy. If you prefer a meat version, you can substitute the tuna with 300g of sautéed ground beef or chorizo. Do not skip the 'chimney' hole in the center; it ensures the pastry stays crisp by letting internal moisture escape. For the best flavor, make the filling a day in advance to let the spices fully permeate the tuna.
🍽️ Serving Suggestions
Serve at room temperature, as is traditional in Galician tapas bars. Pair with a crisp, chilled glass of Albariño or Godello white wine from the Galicia region. Accompany with a side of marinated Spanish olives and pickled guindilla peppers. Serve as part of a 'pica-pica' spread alongside Manchego cheese and Serrano ham. A light green salad with a simple sherry vinaigrette cuts through the richness of the pastry perfectly.