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.
Approximate, per 1 slice (~180g). Values vary by recipe and portion.
Ingredients
- ·500 g plain flour
- ·100 ml olive oil (plus more for the filling)
- ·100 ml warm water
- ·1 egg, plus 1 yolk for glazing
- ·7 g dried yeast
- ·3 large onions, thinly sliced
- ·2 red peppers, sliced
- ·300 g canned tuna in oil, drained
- ·1 tsp sweet paprika (pimentón)
- ·1 pinch saffron or a little tomato purée
- ·Salt
Method
- 1
Start the filling: cook the sliced onions and peppers gently in olive oil with a little salt for 30-40 minutes until soft, sweet and jammy. Stir in the paprika off the heat so it doesn't burn, then let it cool completely.
- 2
For the dough, dissolve the yeast in the warm water. Mix the flour with a pinch of salt, then work in the olive oil, the egg, the yeast water and a few spoons of the cooled onion oil to enrich it.
- 3
Knead for 8-10 minutes to a smooth, elastic dough. Cover and leave to rise for about 1 hour until doubled.
- 4
Flake the drained tuna into the cooled onion mixture and combine; it should be moist but not wet.
- 5
Divide the dough in two, one piece slightly larger. Roll the larger piece and line a baking tray, letting it overhang. Spread the filling evenly, leaving a border.
- 6
Roll the second piece for the lid, lay it over, and crimp the edges together by rolling and pinching to seal. Cut a small chimney hole in the centre and decorate with dough scraps.
- 7
Brush with beaten yolk and bake at 190°C for 35-40 minutes until deep golden. Cool on a rack and serve in squares.