Empanada Gallega

This is one of those dishes that is present in, possibly, every single event in Galicia. Whether it is a birthday party or even a wedding, you are bound to find one type or another of empanada. It is moist and tasty and is so versatile that you can make it of virtually anything: tuna, cod, meat, cockles, mussels… you name it. And they can be as big as a cartwheel! They also run empanada competitions. My friend Paz and her sisters have won many of these and the recipe for the dough she gave me is the one I’ll be showing you today.

I do love a good empanada. When I was a child we had a house in the country and opposite us we had a baker. My mum would order gigantic empanadas from them and I loved not only eating them, but the smell of a freshly cooked empanada being carried into the house and filling the air of the room.

My kids love it so much, that when we go to Spain they don’t want cereals for breakfast. They want a big piece of empanada. And who can blame them? I do too.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Galician Empanada

Servings: 4
Prep Time: 5 mins
Cook Time: 40 mins approx
Difficulty: Medium
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Credit: The Spaniard’s Kitchen

Ingredients

3 Cups approx of Plain Flour

1 Cup of Milk

1 Cup of Olive Oil

Salt to Taste

2 Tins of Tuna in Spring Water, drained
2 Roasted Red Peppers, chopped
1 Medium Size Onion, finely sliced
1 Bayleaf
5 Tbs of Tomate Frito or Pasatta

Directions

Put the milk and olive oil together in a bowl and add some salt.

Start adding the flour slowly and mixing at the same time until you get a sticky dough (you can use a miser if you have one).

Let the dough rest for 30 mins..

To prepare the filling put a pan with oil to heat up and once hot add the onions. Cook until see through.

Then add the roast peppers. Mix. Add the tuna. Mix. .

Add the bay leaf and tomato sauce, mix and allow to cook and flavours to mix for a few minutes.

Let it cool down completely.

Divide the dough in two (top and bottom) and form the base of the empanada. Empanadas are normally round but I make it rectangular because it fits my tray. When you stretch the dough make sure you do it on top of grease proof paper as it will be easier to handle. This is a very sticky & delicate dough and can break easily.

Place the bottom dough on to a tray (if you have used the grease proof paper you just slide it onto the tray) and spread your cold tuna mix evenly staying clear of the edges.

Then place the top layer on top of the tuna mix (if you have used the grease proof paper you can easily use your arm to carry it and situate it correctly) smooth out, remove the top grease proof paper (if you have used this method).
Twist together the edges of the bottom and top layers all around (cut any excess dough if necessary).
Make small vent holes with your knife on top of the dough. If you have any dough left, decorate.
Use a beaten egg to paint the top so it will brown when in the oven.
Put it in a pre-heated oven at 170 or 180 degrees Celsius (depending on the oven. Mine is a fan oven) for about 30 mins but keep an eye on it so it doesn’t burn and it cooks through.
When ready, remove from the oven, put on a serving tray and enjoy!