📝 About This Recipe
Hailing from the rugged Atlantic coast of Northwest Spain, this Empanada Gallega is a masterpiece of Galician soul food. Unlike its smaller Latin American cousins, this is a large, golden-crusted pie filled with a luscious 'zaragallada'—a slow-cooked medley of peppers, onions, and succulent beef braised in pimentón-infused oil. The secret lies in the crust, which uses the flavorful oil from the filling to create a dough that is simultaneously crisp, tender, and deeply aromatic.
🥗 Ingredients
For the Yeast-Based Crust
- 500 grams All-purpose flour (high quality, sifted)
- 200 ml Warm water (approx. 105°F)
- 7 grams Dry active yeast (one standard packet)
- 1 teaspoon Salt (fine sea salt)
- 50 ml Reserved sofrito oil (taken from the cooked filling)
- 1 large Egg (for the egg wash)
For the Savory Beef Filling (Zaragallada)
- 500 grams Beef Chuck or Sirloin (hand-chopped into very small cubes, not ground)
- 150 ml Extra virgin olive oil (high quality Spanish oil)
- 2 pieces Large onions (finely diced)
- 1 piece Red bell pepper (finely diced)
- 1 piece Green bell pepper (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Sweet Spanish Pimentón (smoked paprika)
- 50 ml Dry white wine (such as Albariño or Ribeiro)
- 2 tablespoons Tomato purée (concentrated paste)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Start by making the filling (sofrito). Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and peppers with a pinch of salt.
-
2
Sauté the vegetables slowly for about 20 minutes until they are very soft and translucent. Do not brown them; they should almost 'confit' in the oil.
-
3
Add the minced garlic and hand-chopped beef to the skillet. Increase heat to medium and cook until the beef has just changed color.
-
4
Stir in the Pimentón (paprika) and tomato purée, cooking for 1 minute to release the aromatics. Pour in the white wine and let it simmer until the liquid has mostly evaporated.
-
5
Place a fine-mesh strainer over a bowl and pour the meat mixture into it. Let the oil drain completely. You will need 50ml of this infused oil for the dough. Let the filling cool to room temperature.
-
6
To make the dough, whisk the flour and salt in a large bowl. Create a well in the center and add the warm water, yeast, and 50ml of the reserved red-tinted oil from the filling.
-
7
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 with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
-
8
Preheat your oven to 190°C (375°F). Punch down the dough and divide it into two slightly unequal pieces (one for the base, one for the top).
-
9
Roll out the larger piece of dough on parchment paper to fit a large rectangular baking sheet (approx. 12x15 inches). Transfer the paper and dough to the sheet.
-
10
Spread the cooled meat filling evenly over the dough, leaving a 1-inch border all around the edges.
-
11
Roll out the second piece of dough and 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').
-
12
Poke a small hole (a 'chimney') in the center of the top crust to allow steam to escape. Use leftover dough scraps to create decorative shapes if desired.
-
13
Brush the entire surface generously with a beaten egg mixed with a teaspoon of water for a golden, glossy finish.
-
14
Bake for 40-45 minutes until the pastry is deep golden brown and sounds hollow when tapped lightly. 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. Hand-chopping the beef instead of using ground meat provides a much better texture and more authentic 'bite'. If the dough is too elastic and keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten. The reserved oil is the secret ingredient—it colors the dough beautifully and carries the flavor of the Pimentón throughout the pastry.
🍽️ Serving Suggestions
Serve at room temperature, which is the traditional Galician way to enjoy the full depth of the flavors. Pair with a crisp, chilled glass of Albariño or a light Spanish Mencía red wine. Accompany with a simple green salad dressed with a sharp sherry vinaigrette to cut through the richness. This is a perfect picnic food as it travels well and tastes even better the next day.