Empanada Gallega de Atún
A hearty and flavorful Galician tuna pie, traditionally made for festivals and feasts. This large, savory pie is filled with tender tuna, sweet peppers, and onions, all encased in a golden, flaky pastry.
🧂 Ingredients
- 600 g Bread dough(Store-bought or homemade pizza dough works well. Ensure it's at room temperature for easier handling.)
- 400 g Canned tuna in olive oil(Drained. Using tuna packed in olive oil adds more flavor.)
- 2 Onions(Medium-sized, thinly sliced.)
- 2 Red bell peppers(Medium-sized, deseeded and thinly sliced.)
- 2 Tomatoes(Ripe, grated or finely chopped. Discard skins if grating.)
- 60 ml Olive oil(Extra virgin olive oil for best flavor.)
- 1 tbsp Pimentón (sweet smoked paprika)
- 1 Egg(Beaten, for egg wash.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the filling: Heat the olive oil in a large skillet or pot over medium heat. Add the thinly sliced onions and red bell peppers. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 10-15 minutes. Do not let them brown too much.
⏱️ 15 minutes - 2
Add the grated or finely chopped tomatoes and the pimentón to the skillet. Stir well to combine and cook for another 5-7 minutes, until the tomato has broken down and the mixture has thickened slightly. Season with salt and freshly ground black pepper to taste.
⏱️ 7 minutes - 3
Stir in the drained canned tuna, breaking it up gently with a spoon. Cook for just 1-2 minutes more to heat through. Remove the skillet from the heat and let the filling cool completely. This is crucial to prevent the dough from becoming soggy.
⏱️ 10 minutes (cooling time) - 4
Preheat your oven to 200°C (400°F). Lightly grease a large baking sheet or line it with parchment paper.
⏱️ 5 minutes - 5
Divide the bread dough into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion of dough into a rectangle or circle large enough to line your baking dish or cover the base of your empanada. Carefully transfer the dough to the prepared baking sheet.
⏱️ 10 minutes - 6
Spread the cooled tuna filling evenly over the base dough, leaving a small border around the edges.
⏱️ 2 minutes - 7
Roll out the second portion of dough to a size that will cover the filling. Place it over the filling. Trim any excess dough from both layers. Crimp the edges firmly together to seal the empanada. You can use a fork or your fingers to create a decorative edge.
⏱️ 5 minutes - 8
Make a few small slits or a decorative pattern in the top crust with a sharp knife to allow steam to escape during baking. Brush the entire surface of the empanada with the beaten egg wash.
⏱️ 3 minutes - 9
Bake in the preheated oven for 40-45 minutes, or until the pastry is deeply golden brown and cooked through. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40-45 minutes - 10
Remove the empanada from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set.
⏱️ 20 minutes (cooling time)
💡 Pro Tips
- ✓This empanada is a traditional dish for the Feast of St. James (Santiago) in Galicia.
- ✓Ensure you make vents in the top crust to prevent the pastry from puffing up unevenly or bursting.
- ✓Empanada Gallega is delicious served warm, at room temperature, or even cold the next day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute the tuna with shredded cooked cod (bacalao).
- Use sardines instead of tuna for a different flavor profile.
- Add chopped hard-boiled eggs to the filling for extra richness.