Spanish
Empanada gallega
A small Galician empanada with a tender, paprika-scented bread dough and a juicy tuna sofrito filling. It is baked until deeply golden, then rested so the filling settles into the crust.
Ingredients
- Plain flour250g
- Fresh yeast6g
- Warm water75ml
- Dry white wine35ml
- Extra virgin olive oil65ml
- Fine sea salt1 tsp
- Sweet Spanish pimentón1 tsp
- Yellow onion, finely sliced1 large
- Red bell pepper, finely sliced1/2
- Ripe tomato, grated1 small
- Tuna in olive oil, drained160g
- Hard-boiled egg, chopped1
- Egg, beaten1
Method
- Warm 50ml of the olive oil in a skillet over medium-low heat, then add the onion, red pepper, and a pinch of salt and cook slowly for 20 minutes until soft and sweet.
- Stir in the grated tomato and cook for 8 minutes until the sofrito is thick and glossy.
- Remove the skillet from the heat, stir in the pimentón, then drain and reserve the red-tinted oil from the sofrito for the dough.
- Mix the flour with the yeast, warm water, white wine, reserved sofrito oil, remaining olive oil if needed to reach 55ml total oil, and salt until a rough dough forms.
- Knead the dough for 8 minutes until smooth and elastic, then cover and let it rise for 1 hour, or until slightly puffed.
- Flake the tuna into the cooled sofrito, fold in the chopped hard-boiled egg, and taste for salt.
- Heat the oven to 200°C.
- Divide the dough into two pieces, one slightly larger than the other, and roll the larger piece into a thin oval or rectangle on baking paper.
- Spread the tuna filling over the dough, leaving a 2cm border all around.
- Roll out the smaller piece of dough and lay it over the filling, then trim and crimp the edges firmly to seal.
- Cut a small steam hole in the center, decorate with dough scraps if desired, and brush the surface with beaten egg.
- Bake for 30 to 35 minutes until the empanada is golden, crisp at the edges, and cooked through underneath.
- Let the empanada rest for at least 15 minutes before cutting into portions.
Common questions
Can I substitute the fresh yeast in empanada gallega with dried yeast?
Yes. Use about one-third the weight of fresh yeast in instant or active dry yeast. Dissolve active dry yeast in the warm water first; instant can be mixed into the flour. Keep the proofing time similar.
How long does the sofrito need to cook, and how do I know it’s ready?
Plan for about 28 minutes total: 20 minutes for the onion and pepper, then around 8 minutes after adding tomato. It should be very soft, sweet, and noticeably thick, with no watery liquid left in the pan.
What are the most common mistakes when making empanada gallega dough?
The biggest issues are adding the oil too hot, making the dough too dry, and under-kneading. The dough should feel supple, not sticky or stiff. If it resists rolling, let it rest 10 minutes before shaping.
How should I store leftover empanada gallega, and can I freeze it?
Cool completely, then refrigerate covered for up to 3 days. Reheat in the oven so the crust stays crisp. You can freeze baked slices or the unbaked assembled empanada; wrap well and use within 2 months.
What’s the best way to serve empanada gallega?
Serve it warm or at room temperature, cut into squares or wedges. It’s ideal for lunch, picnics, or tapas. A simple green salad, olives, or a dry white wine pairs well without overpowering the tuna filling.