Do you enjoy pies? Then, you’ll enjoy this empanada! As you might have guessed, this empanada is from Galicia (on the north-western coast of Spain). It is so delicious that you can find shops that specialize in it all around Spain, and it is one of the top sellers in any good bakery. It is a great alternative to sandwiches, since you don’t need to keep it in a fridge all the time, and it is usually a cold dish. It looks difficult to prepare but you will be amazed of how easy this empanada gallega recipe is! Keep reading!
As we have said befeore, this Empanada Gallega seems hard to prepare but it really isn’t. You just need some patience. Besides, we have made it as simple as possible. Now, if you go ahead and use pre-made pastry instead of preparing your own, you will save some time; however, we encourage you to make your own: the flavor will definitely be better. Just like anything that is homemade.
Besides the tuna, we add red and green peppers to the filling. This adds freshness and extra nutrition. The peppers are an excellent source of vitamin A which you need for healthy eyes. And tuna is pretty nutritious too, it’s an excellent source of omega-3s, which promotes heart and brain health as well.
Empanada Gallega Recipe
Empanada Gallega is a top seller in any good bakery. It looks difficult to prepare but you will be amazed of how easy this empanada gallega recipe is.
- 450 grams wheat flour with baking capacity
- 250 ml water
- Some oil you will get from the canned tuna
- 7 grams salt
- 3 grams yeast (or 1 gram baking powder)
- 1 egg
- 250 grams canned tuna
- 250 grams tomato sauce
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 egg
- olive oil
- Canned piquillo pepper or roasted pepper (optional)
- The day before, chop the onion, and green and red peppers into small pieces. Heat a tablespoon of olive oil in a pan, and stir-fry them until they get soft.
- Add the tomato sauce and cook everything for 5 minutes, stirring occasionally. Now you can add the canned tuna with just a little bit of the oil from the can. Don't throw away the rest of the oil, you can use some for the dough.
- Mix everything together very well, and cook for another 2 or 3 minutes.
- Now it's time to prepare the dough. Mix the flour, water and yeast (or baking powder) in a big bowl. Add the salt, as well as some of the oil you got from frying the vegetables and tuna. This will give your dough tons of flavor.
- Add a pinch of salt and mix everything together very well until you get a smooth dough. Cover the bowl with a plastic wrap and place it in the fridge. Place your fried vegetables and tuna in another container until the next day.
- About 24 hours later, your dough should have risen. Divide it into two balls and preheat your oven to 180ºC.
- Knead one of the balls. Although the easiest way to do this is by creating a rectangular shape, it doesn't really matter if you prefer to go for the traditional round shape.
- Add the mixture of vegetables, tuna and tomato on top. If you have piquillo or roasted peppers, chop them and add them as well. Make sure you don't cover the whole base, as you will use the borders to close the empanada.
- Knead the second ball the same shape as your other one, and cover the empanada with it. Bend the borders of the base, making sure you don't leave any gaps so that your filling does not leak out.
- Whisk an egg and “paint” the cover with it. Make some holes at the top with a fork and a small hole of about 2 by 2 cm in the middle. Bake for 40 minutes at 180º C.
Calories: 359kcalCarbohydrates: 64gProtein: 19gFat: 3gSaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 416mgFiber: 4gSugar: 4gVitamin A: 978IUVitamin C: 46mgCalcium: 38mgIron: 5mg