Everyday Kitchen

Spanish · Baking

Empanada Gallega

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Empanada Gallega is a Spanish dish. Cool and drain the filling before enclosing it in dough.

Prep
35 min
Cook
45 min
Rest, soak, marinate or chill
60 min
Total
140 min
Servings
8
Difficulty
Medium
Cuisine
Spanish
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Empanada Gallega. The source identifies Galician empanadas but does not identify the filling. This draft uses tuna.
The source identifies Galician empanadas but does not identify the filling. This draft uses tuna. Representative photograph of Empanada Gallega. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; rolling pin; food thermometer; steamer with lid and heatproof dishes; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 60 min

  1. Mix 450 g plain flour, 240 ml warm water, 5 g instant yeast, 60 ml olive oil, 1 tsp salt; knead 8 minutes and rise covered 60 minutes.

Filling · About 12 min

  1. Cook onion and pepper in oil from 30 ml olive oil, 250 g onion, sliced, 250 g bell pepper, sliced, 300 g chopped tomatoes, 350 g canned tuna, drained 12 minutes. Add tomato 10 minutes, then tuna; cool.

Bake · About 40 min

  1. Heat oven to 190°C / 375°F. Roll two dough sheets, line a tray with one, add filling and cover with the other. Seal edges, cut a steam vent, brush 1 egg, beaten and bake 35–40 minutes until golden and centre reaches 74°C / 165°F.

    Check: Look for this result: golden and centre reaches 74°C / 165°F.

Tips

  • Cool and drain the filling before enclosing it in dough.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked shredded chicken instead of tuna.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Empanada Gallega.

FAQ

What matters most when making Empanada Gallega?

Cool and drain the filling before enclosing it in dough.

What can I substitute in Empanada Gallega?

Use cooked shredded chicken instead of tuna.

Can I prepare Empanada Gallega ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Empanada Gallega.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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