A large, savory Spanish pie from Galicia filled with tuna, tomato, and peppers, baked in a golden, slightly flaky crust.
Empanada gallega is a large, sheet-pan-style savory pie from Galicia in northwestern Spain, distinct from the small, individual hand pies found elsewhere in Latin America -- this version is baked as one large, flat pie, sliced into squares for serving. The most iconic filling combines canned tuna, sofrito (a slow-cooked base of onion, pepper, and tomato), and sometimes hard-boiled egg, all encased in a slightly enriched, semi-flaky dough. The technique that defines empanada gallega is the sofrito filling: onion, garlic, and bell pepper are cooked down slowly until deeply softened and sweet, then combined with tomato and reduced until thick, which prevents the filling from making the pastry soggy during baking. The dough itself, enriched with a little olive oil or wine, is rolled thin and needs to be sturdy enough to hold a generous filling without tearing, crimped firmly at the edges to seal in the moisture. Served warm or at room temperature, cut into squares, empanada gallega is picnic food, tapas bar fare, and home-cooking staple all at once across Galicia, a region famous for its seafood and its love of savory baked pies.
Serves 6
Mix flour and salt. Add olive oil and warm water, mixing and kneading until a smooth, elastic dough forms, about 8 minutes. Rest covered 30 minutes.
Heat olive oil in a wide pan over medium heat. Cook onions and peppers slowly for 20 minutes until very soft and slightly caramelized.
Add garlic and cook 1 minute, then add crushed tomatoes and paprika. Simmer 15 minutes until thick, most liquid evaporated.
Remove from heat and fold in drained tuna, hard-boiled egg if using, and salt. Let cool completely.
Preheat oven to 190C/375F. Divide dough in half, roll one half to fit a baking sheet or pie dish. Spread the cooled filling evenly over top.
Roll the second half of dough and lay over the filling. Crimp the edges firmly to seal, trim excess, and cut a few small vents in the top.
Brush with beaten egg and bake 35-40 minutes until deeply golden. Let rest 15 minutes before slicing into squares.
Cook the sofrito filling until it's genuinely thick and most liquid has evaporated -- a wet filling will make the bottom crust soggy.
Let the filling cool completely before assembling; hot filling can make the dough difficult to work with and cause uneven baking.
Crimp the edges firmly and cut vents in the top crust to let steam escape, preventing the pie from bursting open during baking.
Empanada de bacalao: use salt cod instead of tuna for a more traditional, Lenten-friendly version.
Add a handful of raisins to the filling for a subtle sweet contrast, a variation found in some regions.
Make individual hand-pie versions instead of one large sheet pie for easier portioning.
Refrigerate up to 4 days in an airtight container. Reheat in a 180C/350F oven for 10-12 minutes to re-crisp the crust; it's also good served cold or at room temperature the next day.
Empanada gallega is a signature dish of Galicia in northwestern Spain, a region with deep seafaring and agricultural traditions, and the large sheet-pan format distinguishes it from the smaller, individual empanadas found throughout Latin America, which trace their roots partly to Galician and Spanish immigration.
It's not traditional -- empanada gallega uses a sturdier, semi-enriched dough rather than laminated puff pastry, though puff pastry can work in a pinch for a flakier, less authentic result.
The filling likely wasn't cooked down enough before assembling. Simmer the sofrito until most of the liquid has evaporated and let it cool fully before spreading it on the dough.
Yes -- it holds up well for several hours at room temperature and is traditionally served that way, making it ideal for picnics and gatherings.
Per serving (220g / 7.8 oz) · 6 servings total
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