🇪🇸 Spain recipe
Empanada Gallega
A large, golden pie from Galicia with a tender olive oil pastry encasing a savoury filling of tuna, peppers, onions, and tomato. Unlike South American empanadas, the Galician version is a single, large flat pie baked on a sheet pan and cut into generous squares. Every bakery and home in Galicia has its own version, and it is the quintessential festival food.
Prep40 mins + 1 hr rise
Cook50 mins
Serves8
Difficultyhard
Ingredients
- 500g strong white flour
- 100ml extra virgin olive oil
- 100ml warm water
- 100ml dry white wine
- 10g fine sea salt
- 7g dried yeast
- 3 large onions, thinly sliced
- 2 red peppers, seeded and diced
- 2 green peppers, seeded and diced
- 400g tinned tuna in olive oil, drained and flaked
- 400g tinned chopped tomatoes, well drained
- 4 tablespoons extra virgin olive oil (for the filling)
- 1 teaspoon sweet smoked paprika (pimentón dulce)
- 1 egg, beaten (for egg wash)
- Fine sea salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 18 g
- Carbs
- 32 g
- Fat
- 20 g
