A typical Spanish recipe, the Original Galician Empanada Recipe is a unique and very simple dish.
A simple savory pie that you can make with store-bought puff pastry or pasta brisé, but I assure you that if you prepare the pastry as per the recipe, it will be perfect, rising just a little and resulting in a crispy outside and soft inside.
A family recipe that was often prepared at my house and is delicious even at room temperature.
When you make it, you’ll agree with me, it’s one of those heartwarming recipes, the Original Galician Empanada Recipe, perfect also for lunchbox at work.
Below, I’ve left you more recipes for delicious savory pies to try, and then we’ll immediately discover how to prepare the Galician Empanada 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Electric oven
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients for Original Galician Empanada
- 4 cups all-purpose flour
- 1 packet instant yeast for savory preparations
- 7 oz water
- 7 oz vegetable oil
- 1 egg (medium)
- to taste salt
- 2 white onions
- 2 red bell peppers
- 9 oz canned tuna in oil (not drained)
- 2 vine tomatoes
- 1 egg (hard-boiled)
- to taste salt
- 1 teaspoon sweet paprika
Preparation of Original Galician Empanada
To prepare this Galician empanada recipe, start by peeling and finely chopping the onions, removing the stems and seeds from the peppers, and chopping them into large pieces.
In a large pan with a drizzle of extra virgin olive oil, let the onion wilt first for a few minutes, stirring continuously to prevent it from coloring; then add the peppers, season with salt, cover, and cook for 10 minutes. The vegetables should not be fully cooked as they will finish cooking in the oven.
After the time has elapsed, remove the lid, add the chopped tomatoes, stir to flavor, cook for another 5 minutes, add the sweet paprika, and let cool slightly.
Hard-boil the egg for 8 minutes, then cool it under running water, peel it, and set it aside.
Now focus on preparing your dough. In a large bowl, place the sifted flour with the baking powder, add the oil and water in several additions, working the dough with a wooden spoon.
Then add the egg and salt, turn your dough out onto a work surface, and knead it slightly. It will be quite sticky, but that’s okay.
Butter and flour a 9-inch springform pan, roll out half of the dough with a rolling pin, and place it in the pan, covering the sides.
Now take your cooled filling, add the tuna with its preservation oil, mix everything well, and fill the pastry shell. Slice the boiled egg, place it on top of the filling, cover your Galician empanada with the remaining dough, seal the edges well, and brush with a little milk or water.
Bake in a preheated static oven at 392°F for 30 minutes, always checking the level of browning because each oven is different.
It may be necessary to extend the time by a few minutes. Once cooked, remove it from the oven, let it cool slightly, plate it, serve, and..
ENJOY your meal with the Original Spanish Galician Empanada Recipe !!
Curiosity
The Galician empanada is one of those traditional Spanish recipes that you cannot miss if you are in the Iberian Peninsula. There are tapas shops that offer it with many different fillings, sliced a bit like we do with pizza by the slice.
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