Empanada Gallega Recipe: A Spanish Classic from Northwest

Spanish cuisine gives the aroma and traditional vibes. Spanish cuisine is more than dishes; it is a whole vibe. Whenever we talk about Spanish dishes, the essence truly matters. There are many blends of ingredients, and simple dishes give it its flavour. Traditionally, many dishes are cooked over a fire in a shallow and wide pan. These dishes give a flavour, essence and vibe. 

Empanada Gallega is a cultural and traditional savoury. It is found in Latin America and originated from a region in the northwest of Spain. This dish is made with a soft, savoury dough and filled with a flavorful mixture of tuna (or meat), onions, peppers, and tomatoes. This dish is very special. Most Spanish dishes are made with olive oil. This is a version of a large pie. Cut into slices. 

In this blog post, you will learn how to make empanada gallega. You can share this with friends, families and your loved ones. Let’s get started!

What Is Empanada Gallega?

Empanada Gallega is a traditional savoury pie that originated in Galicia, a beautiful coastal region in northwest Spain. It is made with a soft, bread-like dough and is usually filled with a delicious mixture of onions, peppers, tomatoes, and tuna or meat. The filling is slowly cooked in olive oil. This gentleness creates a rich, flavorful base called sofrito.

It is more than a dish and is perfect for family gatherings, parties or picnics. It is totally optional to enjoy this warm or cold. Every bite gives its taste and flavour. It is a taste of Galician tradition. 

Today, Empanada Gallega is enjoyed all over Spain. It’s a very popular and delicious recipe. This dish will tell you how simple ingredients can give good flavours. There is a large, round or rectangular pie, and you need a sharp knife to cut into slices. Empanada Gallega was designed to travel well.

Basic Ingredients 

There are simple, fresh ingredients needed to make this special dish. Basic preparation for the dough and filling:

For the dough

• 500 g (about 4 cups) all-purpose flour
• 180 ml (3/4 cup) warm water
• 100 ml (about 1/2 cup) olive oil (you can use some oil from the sofrito for extra flavour)
• 1 egg
• 1 packet (7 g) dry yeast or 20 g fresh yeast
• 1 teaspoon salt

For the filling (sofrito)

• 2 medium onions, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2–3 tomatoes, grated or finely chopped
• 200–250 g (about 1 cup) canned tuna in olive oil, drained (or use fresh tuna)
• 2 cloves of garlic, minced
• Olive oil
• Salt and black pepper to taste
• 1 teaspoon sweet paprika (optional)

For brushing

• 1 beaten egg (for a golden crust)

Notes on substitutions

• Tuna: You can use fresh tuna for a richer taste or canned tuna for convenience. Other traditional fillings include cod (bacalao), minced pork, or even scallops.
• Peppers: You can choose different colours of bell peppers or use only one type if you prefer.
• Dough: If you’re short on time, you can use store-bought pizza or empanada dough, but homemade dough gives the best texture and flavour.
• Gluten-free option: Use a gluten-free all-purpose flour blend. Keep in mind the texture may be slightly different, but it still works well.

Step-by-Step Guide

Make the Dough from Scratch

• We will start by preparing the dough. Take a bowl and combine the warm water and yeast. Rest the dough for like 5-10 minutes until it becomes foamy. This indicates the yeast is active.
• The next step is to add the olive oil, egg, and salt. Slowly mix the flour from the sides into the wet ingredients. Knead until a soft dough forms.
• Put the dough on a floured surface. Knead it for about 8–10 minutes. After some time, It will become smooth and elastic.  
• Put the dough in a bowl and cover it with a cloth. Rest it for 1 hour or double its size. 

Prepare the Filling (Sofrito + Tuna or Meat)

• When the dough is at rest, let’s start to make the filling. 
• Heat 4-5 tablespoons of olive oil in a pan over medium heat. Add the onions, minced garlic, and peppers. Cook them slowly until they are soft and sweet. This process will take 10-15 minutes. 
• Add the grated tomatoes and cook for another 10 minutes, until the mixture thickens and becomes a rich sofrito.
• Finally, stir in the tuna (or meat) and season with salt, black pepper, paprika and chopped eggs if using. Taste and adjust seasoning as needed. Mix everything well and let it cool completely.

Assemble the Empanada

• Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper. 
• Once the dough has doubled, divide the dough into two parts. Carefully transfer this dough to the prepared baking sheet.  
• Spread the cooled filling evenly over the bottom dough, leaving a small border around the edges.
• Roll out the second and smaller piece of dough and place it on top. Lift the top crust and place it over the filling. You can crimp the edges with the fork and give a decorative border.
• Make a small hole in the centre to allow steam to escape. Brush the top with a beaten egg to get a beautiful golden and crusty colour.

Bake Until Golden

• Bake in the preheated oven for 40–50 minutes or until the empanada is golden.
• Once baked, remove it from the oven and let it cool for at least 15-20 minutes. This will settle the flavour. 
• Cut the empanada into squares and slices. Serve it warm or at room temperature. 

“Crispy, golden, and irresistibly tender — Calamares a la Romana capture the simple joy of Spanish tapas in every bite.”

Regional Variations Across Galicia

Tuna is the most popular filling for Empanada Gallega, and there are many variations, including this. Galicia’s coastal and rural traditions have inspired many delicious variations. Each area has a special twist to make this recipe. 

Tuna, Meat, or Cod:

The classic version in Spain uses tuna with a rich vegetable sofrito. However, in many towns, you’ll also find empanadas filled with meat (carne), such as minced pork or beef. In fishing villages, cod (bacalao) is a favourite choice, often paired with raisins or peppers to add a slightly sweet touch.

Seasonal and Seafood Variations

The filling of empanada Gallega changed with the Sea calendar. It is primarily in the summer months. These small fishes are layered into sofrito. At the same time, the other cockles are available throughout the season. Galicia’s strong connection to the sea. In summer or during seafood festivals, you might find empanadas filled with scallops (vieiras), octopus (pulp), or even small local shellfish. 

Local Bakery vs Homemade

Many Galicians enjoy buying empanadas from local bakeries, where each shop has its own signature style and dough recipe. The choice between buying an empanada Gallega depends on your choice. Everyone has a different style to make this recipe, and the bakery has a different texture. Sometimes lighter or more uniform — and can be made in larger batches. 

Homemade empanadas, on the other hand, are usually thicker, more rustic, and full of personal touches, like you can add extra spices, special oils, or unique vegetable mixes. For many families, It is transferred from generation to generation to make it homemade. 

How to Serve Empanadas Gallega

You can serve it in different ways as it is delicious. It is totally your choice to serve it hot, warm, or even cold, and it still tastes amazing. After taking the empanada from the oven, rest it for 15-20 minutes. This gives you enhanced flavour before cutting, and the smell after taking this is so delicious. This dish is so comforting and satisfying. 

Cut the empanada into a large rectangular or round shape. Use a sharp or long knife for good slices. It is a hearty meal itself, but a few experiences give ideas like serving with green salad, olives, and wine pairing. 

Empanada Gallega is also a perfect option for picnics, parties, or festive holidays. Serve slices on individual plates and give a presentation of fresh parsley. It will add freshness or colour. 

Storage and Reheating Tips

Fridge Life

Empanada Gallega keeps very well! Once it has cooled completely, You can store leftovers in an airtight container or wrap them tightly in foil or plastic wrap. It will stay fresh in the fridge for up to 3–4 days.

Best Way to Reheat Without Drying

• The oven is recommended for better results than a microwave. 
• Preheat your oven to 160°C (320°F).
• Place the empanada slices on a baking tray or sheet. Cover lightly with foil. It will protect from getting too crispy on top.
• Warm for about 10–15 minutes, or until heated through or until depending on the thickness of the slice. 

Freezing Tips

• Empanada Gallega also freezes well and is a good option. 
• Once baked and completely cooled, cut it into slices for easy portioning.
• Wrap each slice tightly in plastic wrap, then place them in a freezer bag or container.
• You can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight and then reheat in the oven.

FAQs About Empanada Gallega

Final Thoughts

Empanada Gallega is more than just savoury pie. It is a Spanish style. A slow-cooked sofrito which is known for its soft, golden and crispy texture. Every bite of this dish is comforting and satisfying. It is a hearty meal for travellers and workers.

It is a symbol of Spanish bites. It brings the people together. Whether you serve it at a family dinner, please bring it to a picnic, or share it at a party, this dish is always a hit. You can prepare this dish in advance. A meal to be enjoyed.  

Try this empanada Gallega by following the above-given recipe; It is a true taste of Spanish Galicia. Must share your thoughts after making this dish. Don’t forget to share it with family, friends and your loved ones!