Empanadas Gallegas are one of Spain’s most beloved traditional dishes, especially from the region of Galicia in the northwest. These savory pies are filled with tuna, vegetables, or meat and wrapped in a golden, flaky pastry.
If you’ve ever wondered how to make authentic Empanadas Gallegas from scratch, you’re in the right place. This guide will walk you through the process step-by-step — perfect for beginners and passionate home cooks alike!
🇪🇸 What Are Empanadas Gallegas?
Empanadas Gallegas are large baked pies or individual hand pies filled with a flavorful sofrito (Spanish-style sautéed onions, peppers, and tomato) and a protein like tuna, chicken, or chorizo.
Unlike Latin American empanadas, the Galician version is baked, not fried, and usually prepared in a large rectangular pan, then cut into slices.
🧂 Ingredients – What You’ll Need
🥖 For the Dough:
- 500g all-purpose flour
- 150ml warm water
- 100ml olive oil
- 50ml white wine
- 25g fresh yeast (or 7g dry yeast)
- 1 tsp salt
- 1 tsp paprika (optional – for color)
🧅 For the Tuna Filling (Traditional):
- 2 medium onions (sliced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 tomatoes (grated or crushed)
- 2 cloves garlic (minced)
- 200g canned tuna (drained)
- Salt & pepper to taste
- Olive oil for cooking
- 1 boiled egg (optional, chopped)
- Black olives (optional)
- 1 egg (for brushing the top)
🧑🍳 Step-by-Step Instructions
1️⃣ Prepare the Dough
- In a mixing bowl, dissolve the yeast in warm water and let sit for 10 minutes.
- Add olive oil, white wine, and salt. Mix well.
- Gradually add flour and knead until you get a soft, non-sticky dough.
- Cover the dough with a clean cloth and let it rise for 1 hour in a warm place.
✅ Tip: Adding paprika to the dough gives it a rich golden color.
2️⃣ Make the Filling (Relleno)
- Heat olive oil in a pan. Sauté onions and garlic until soft.
- Add chopped bell peppers and cook until tender.
- Stir in grated tomatoes and let the mixture simmer.
- Add tuna, season with salt and pepper. Mix well and cook for 5 more minutes.
- Let the mixture cool before filling the empanada.
✅ Optional: Add chopped boiled egg and olives for extra flavor.
3️⃣ Assemble the Empanada Gallega
- Preheat oven to 180°C (350°F).
- Divide the dough into two parts. Roll out the first part and place it on a baking tray lined with parchment paper.
- Spread the tuna filling evenly over the base, leaving a small border.
- Roll out the second dough and cover the filling.
- Seal the edges by folding and pressing with fingers or a fork.
- Make a small hole in the center for steam to escape.
- Brush the top with beaten egg for a golden crust.
4️⃣ Bake It
- Bake in a preheated oven at 180°C for 35–40 minutes, or until golden brown.
- Let it cool slightly before slicing and serving.
🍽️ Serving Suggestions
Empanadas Gallegas are best enjoyed warm or at room temperature. They can be served as a main dish, a party appetizer, or even a picnic snack.
Pair with:
- Spanish potato salad (Ensaladilla Rusa)
- A light Albariño wine from Galicia
- Homemade gazpacho on hot summer days
💡 Tips for the Perfect Empanada Gallega
- Always let the filling cool before placing it on the dough — hot filling can ruin the texture.
- Try variations: minced beef, chicken, sardines, or even vegan options with mushrooms.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven, not microwave, for a crispy crust.