The story
Empanada gallega is a longstanding Galician baking tradition shaped by portable food, wheat and maize breads, fishing communities and feast-day cooking. Large filled pies were practical for travellers and farm workers, while regional versions developed around tuna, sardines, octopus, pork, cockles and other local ingredients. Unlike small hand pies, the Galician form is usually baked as a large round or rectangular pie and cut into portions. Its character comes from the balance between a thin, enriched dough and a moist filling flavoured with onion, pepper and paprika-infused cooking oil. It appears at family gatherings, pilgrimages, festivals and picnics across Galicia and is commonly eaten at room temperature. The dish reflects a regional preference for food that travels well, feeds a group and makes good use of seafood or meat left from another preparation.
Ingredients
- Main
- 166.67 gram bread dough500g bread dough
- 66.67 gram canned tuna200g canned tuna
- 0.33 piece onion1 onion, finely chopped
- 0.33 piece red pepper1 red pepper, diced
- 0.33 piece green pepper1 green pepper, diced
- 0.33 piece egg1 egg (for brushing)
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Sauté onions and peppers until soft. Add tuna and season. Divide dough, roll out, and fill with the tuna mix. Cover with second dough layer, seal edges, and brush with beaten egg. Bake at 180°C for 35–40 minutes until golden brown.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
