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Empanada Gallega

Empanada Gallega - Easy Meal Recipe

Imagine wandering through the cobbled streets of Galicia, Spain. The sun filters through the lush greenery, the scent of fresh baked goods teases your senses, and there it is: Empanada Gallega. It's hard to resist the temptation! 
When I first laid eyes on this golden pastry, I was instantly captivated. Not merely a dish, Empanada Gallega tells the story of tradition, culture, and community.
So let’s embark on this journey together! We'll explore what makes this dish so special, how to make it yourself, and some tips to elevate your creation. Trust me; you’ll be crafting this culinary masterpiece in your own kitchen in no time.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Snack
Cuisine: Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pastry:
  • ½ teaspoon dried oregano optional, adds a hint of herbal note
  • ¼ cup extra virgin olive oil
  • ½ teaspoon instant active dry yeast
  • 3 tablespoons dry white wine or replace with more water if preferred
  • ¼ cup lukewarm water just warm to the touch
  • ½ teaspoon fine sea salt
  • 1 cups ¾ plain all-purpose flour
  • ½ teaspoon sweet smoked paprika introduces depth and subtle smokiness
For the Filling:
  • 1 hard-boiled egg, chopped
  • 2 tablespoons chopped green olives adds briny richness
  • 1 large red bell pepper, diced
  • 5 oz tuna in olive oil 1 standard tin, reserve oil for cooking
  • 1 large yellow onion, finely chopped
  • ¼ cup olive oil use reserved tuna oil and top up as needed
  • 2 ripe tomatoes, or 1 large one, chopped

Method
 

Step 1: Prepare the Dough
  1. In a large bowl, mix flour, oregano (if using), and salt. In a separate bowl, dissolve the yeast in lukewarm water. Add the olive oil and white wine. Gradually combine this mixture with the flour. Knead the dough for about 10 minutes until it’s smooth. Wrap in plastic and let it rest for at least 30 minutes.
Step 2: Prepare the Filling
  1. While the dough rests, heat olive oil in a pan over medium heat. Add onions and sauté for about 5 minutes until translucent. Toss in the diced bell peppers and cook for another 5 minutes. Stir in chopped tomatoes and remove the pan from heat.
  2. Add the drained tuna, green olives, and chopped hard-boiled egg. Mix gently to avoid breaking the tuna too much. Season with salt and pepper to taste.
Step 3: Roll Out the Dough
  1. Once rested, preheat the oven to 400°F (200°C). Divide the dough into two equal pieces. Roll out one piece on a floured surface to fit a baking dish or pizza stone. It should be about 1/8 inch thick. Set aside the second piece.
Step 4: Assemble the Empanada
  1. Transfer the rolled-out dough to your baking dish. Fill the center with the prepared filling, spreading it out evenly, leaving about 1 inch of border. Roll out the second piece and carefully place it on top. Crimp the edges to seal, and poke a few holes on top for ventilation.
Step 5: Bake the Empanada
  1. Brush the top with the beaten egg for that beautiful color. Bake for 30-35 minutes, until golden brown. Let it cool slightly before slicing.

Notes

  • Use high-quality tuna: It makes a difference! The richer flavors elevate the entire time.
  • Experiment with fillings: While the classic is beloved, how about chicken, vegetables, or even cheese?
  • Rest your dough: Patience pays off! A good rest allows the gluten to relax, ensuring a tender crust.
  • Don't rush the sautéing: Allow the onions and peppers plenty of time for caramelization, enhancing sweetness.
  • Serve warm or at room temperature: This dish can be enjoyed in various ways. It tastes great warm and lovely even when cooled.