Galicia · Spain
Empanada Gallega
Empanada gallega is Galicia’s large baked pie: a sturdy yet tender crust wrapped around fillings of tuna, sardines, octopus or meat sautéed with onion, pepper and tomato. Sold by the slice from market stalls, best eaten the day it is baked.
Approximate, per 1 slice (~180g). Values vary by recipe and portion.
Where it comes from
A large flat savoury pie from Galicia, a yeasted bread base folded over a filling built on a slow-cooked onion, pepper and paprika sofrito. Documented since the Middle Ages and carved on the 12th-century Pórtico da Gloria in Santiago de Compostela, it began as portable food for pilgrims and farm workers. It is cut into squares and eaten warm or cold.
Where to eat Empanada Gallega
0 restaurants worldwide serve it.
Cook it yourself
- Empanada Gallega
Galicia's great baked pie encloses a slow-cooked filling of tuna, onion and pepper in a sturdy yet tender crust. Sold by the slice from market stalls, it is best the day it is baked, warm or at room temperature.