Ecoradar
Galician Empanada (Empanada Gallega)
Ingredients (6–8 Servings)
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For the Dough
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3½ cups of all-purpose flour (or a mix of whole wheat and all-purpose)
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1 packet (about 2¼ teaspoons) of active dry yeast or instant yeast
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1 cup lukewarm water (plus extra if needed)
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½ cup extra virgin olive oil (divided use)
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1 teaspoon salt
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For the Filling (Tuna Variation)
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2 sustainably sourced tuna fillets (about 1 lb total), cooked and flaked
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Alternative: 2 cans of pole-and-line caught tuna, drained
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2 large onions, thinly sliced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 ripe tomatoes, diced (or 1 cup canned tomato sauce)
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2 garlic cloves, minced
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2 tablespoons olive oil (from the dough’s ½ cup)
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Salt and pepper, to taste
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Optional: A pinch of smoked paprika for extra flavor
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For the Filling (Vegetarian Variation)
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Omit the tuna and increase the veggies:
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Sauté sliced mushrooms or zucchini along with the onions and peppers.
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Add cooked lentils or chickpeas if you’d like extra protein.
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Season similarly with salt, pepper, and optional smoked paprika.
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Instructions
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Prepare the Dough
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In a bowl, mix the flour and salt.
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In a separate cup, dissolve the yeast in lukewarm water. Let it sit for a minute if using active dry yeast.
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Make a well in the flour mixture. Pour in the yeast mixture and about 2 tablespoons of the olive oil.
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Stir until a rough dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Add a little more water if it’s too dry.
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Form into a ball and place in a lightly oiled bowl. Cover with a clean cloth and let it rise for 1–2 hours or until it doubles in size.
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Prepare the Filling
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Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat.
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Sauté the onions and peppers until they soften, about 5–7 minutes.
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Add the minced garlic and tomatoes (or tomato sauce). Season with salt, pepper, and optional smoked paprika.
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If using fish, stir in flaked tuna (or drained canned tuna). For a vegetarian version, add mushrooms, zucchini, or legumes.
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Allow the mixture to simmer gently until most of the liquid evaporates. The filling should be moist but not soupy.
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Taste and adjust seasoning. Set aside to cool.
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Assemble the Empanada
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Preheat your oven to 375°F (190°C).
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Punch down the dough and divide it into two pieces: one slightly larger than the other.
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On a floured surface, roll out the larger piece into a rectangle or circle (depending on your baking tray shape), about ¼-inch thick.
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Transfer it to a lightly greased baking sheet or pan.
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Spread the cooled filling evenly, leaving about a 1-inch border around the edge.
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Roll out the second piece of dough to cover the filling. Place it on top and pinch or fold the edges to seal.
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Cut a small slit or vent in the center to let steam escape. Brush the surface lightly with any remaining olive oil (or a beaten egg for a golden finish).
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Bake
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Bake in the preheated oven for 25–35 minutes, or until the crust is golden brown.
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Remove from the oven and let it rest for a few minutes before slicing.
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Serve and Store
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Cut into squares or wedges and serve warm.
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Store leftovers in an airtight container in the fridge for 2–3 days; reheat in an oven or toaster oven to maintain crispness.
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