Empanada gallega
Empanada gallega, from above
Non vegGalicia

Empanada gallega

A big Galician pie filled with tuna, peppers and slow onions. Picnic royalty.

120 minTime
21 gProtein each
mildSpice
Galicia's big pie2 chapters · 1 min read

Make it your way

Grandma's wayBread like dough with a tuna, onion and pepper filling, baked as a large pie.
The original
475kcalsame
21 gproteinsame
4 gfibresame
120minutessame

Empanada gallega.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast1½ tsp
Water⅔ cup, warm
Olive oil½ cup, divided
Egg3 (1 in dough, 2 boiled)
Tuna in oil (tinned tuna)2 to 3 tins, drained
Onion3 large, sliced
Red bell pepper (red capsicum, red pepper)1, in strips
Tomato2, grated
Kashmiri chilli powder1½ tsp, for sweet pimentón
Saltto taste

Method

5 steps
  1. 1Cook the onions and pepper slowly in 60 ml olive oil until very soft. Add tomato and paprika and cook down. Cool and keep the oil.
  2. 2Mix flour, yeast, salt, 1 egg, water and the strained oil from the filling into a soft dough. Rest 45 minutes.
  3. 3Roll two thirds thin to line a tray. Spread the filling, tuna and chopped boiled egg.
  4. 4Cover with the remaining dough, crimp the edges, cut a steam hole and brush with egg or oil.
  5. 5Bake at 190 C until deep golden.
Serve it like this

Cut into squares on a board, warm or at room temperature, with a green salad alongside.

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Make it a meal

What goes with Empanada gallega: a bread or rice, a side, something to drink and something sweet.

With a main Pulpo a la gallega75 min
On the side Gazpacho15 min
On the side Salmorejo15 min
To drink Virgin sangria15 min
To drink Masala chai10 min
Something sweet Tarta de Santiago55 min
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