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Empanada gallega

Delicious Empanada Gallega: A Flavorful Spanish Delight

Empanada Gallega is a savory Spanish pie with a flaky crust and a delightful filling of tuna, vegetables, and hard-boiled eggs.
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 packet Active Dry Yeast Helps leaven the dough slightly for a lighter texture.
  • 1 cup Warm Water Must be lukewarm, not hot.
  • 4 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 teaspoon Salt Essential for a savory taste.
  • 1 teaspoon Sweet Paprika Adds flavor and color to the crust.
  • 1/2 cup Virgin Olive Oil Can use oil from canned tuna for added flavor.
  • 1/2 cup White Wine Can substitute with additional water.
For the Filling
  • 1 large Onion Forms the base of the filling.
  • 1 large Red Pepper Consider substituting with green bell pepper.
  • 2 medium Tomatoes Can use canned tomatoes if fresh is unavailable.
  • 1 can Tuna in Oil Go for a quality type like 'bonito del norte'.
  • 1 tablespoon Additional Olive Oil Used in cooking the filling.
  • 2 large Hard Boiled Egg Chop just before adding to avoid dryness.
For Finishing Touch
  • 1 large Egg (for egg wash) Use a beaten egg to brush on top before baking.

Equipment

  • Bowl
  • skillet
  • Rolling Pin
  • baking sheet
  • parchment paper

Method
 

Preparation
  1. Begin by blooming the active dry yeast in a bowl with lukewarm water for about 10 minutes.
  2. In a separate larger bowl, whisk together the all-purpose flour, salt, and sweet paprika.
  3. Gradually mix in the yeast-water, olive oil, and white wine to form a soft dough.
  4. Knead this dough on a floured surface for 5 minutes until smooth, then cover and let it rest for 30 minutes.
Filling Preparation
  1. Dice the onion and red pepper, then grate the tomatoes to extract their pulp.
  2. Heat a skillet over medium heat with some olive oil and sauté the onion and red pepper for about 10 minutes.
  3. Add the grated tomatoes and cook until everything is soft, then mix in the drained tuna.
  4. Allow the filling to cool down.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). Roll out the dough into a rectangle or divide for base and top.
  2. Line a baking sheet with parchment paper and place the rolled-out base dough on it.
  3. Spread the cooled filling evenly over the base, then cover with the top dough layer.
  4. Crimp the edges to seal and vent the top.
  5. Brush the top with a beaten egg as an egg wash.
  6. Bake for about 40 minutes, or until golden brown and flaky.
  7. Allow to cool slightly on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 35mgCalcium: 2mgIron: 10mg

Notes

Use high-quality tuna and customize filling with personal touches for best results.

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