🥧 Empanada Gallega
Empanada gallega is a large, flat Galician pie made from bread dough and filled with a soft sofrito of onion, bell pepper and tomato mixed with tuna. It is baked whole until golden, then cut into squares or wedges. Served warm or at room temperature, it is a favourite for picnics, festivals and tapas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread dough (flour, water, yeast, salt), risen
- 300 g canned tuna, drained
- 2 onions, sliced
- 2 red bell peppers, sliced
- 3 tomatoes, grated
- 2 tbsp olive oil
- 1 tsp sweet paprika
- Salt
Method
- Cook the onions and peppers slowly in the olive oil for 20 minutes, add tomato and paprika and cook 10 minutes more; cool.
- Mix the tuna into the sofrito and season.
- Roll out two-thirds of the dough to line an oiled tray and spread with the filling.
- Cover with the rest of the dough, seal the edges and cut a small hole in the top.
- Bake at 190 °C for 35–40 minutes until golden; cool slightly and cut into pieces.
How to make it lighter
- Drain the sofrito well; the oil from the filling soaks into the dough.
- Use tuna in water rather than in oil.
- Roll the dough thinner and serve a single square with a green salad.
History
The empanada has long been a Galician speciality, and a pie-like empanada is often said to appear in the carvings of the cathedral of Santiago de Compostela. Tuna is one of the most common fillings today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →