Empanada Gallega
If you've got plain flour, warm water and olive oil, you're most of the way to this Spanish seafood: about 65 minutes of cooking across 5 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 5 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 5 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Make the dough by mixing the flour and salt, then working in 4 tablespoons of the olive oil and the warm water until a smooth, soft dough forms; knead briefly, cover, and rest for at least 30 minutes while you cook the filling.
- Slice the onions and peppers thinly and cook them gently in the remaining 2 tablespoons of olive oil over medium-low heat for about 20 to 25 minutes until very soft and lightly golden, stirring now and then so they sweeten rather than brown.
- Stir in the minced garlic and paprika for 1 minute, add the passata, season, and simmer 8 to 10 minutes until thick and jammy; fold through the drained, flaked tuna, then spread the filling out to cool completely so it does not soak the pastry.
- Divide the dough in two, roll each piece into a thin rectangle, and lay one on an oiled baking tray; spread the cooled filling over it leaving a 2 cm border, then top with the second sheet and press and crimp the edges to seal.
- Brush the top with beaten egg, cut a small steam vent in the centre, and bake in a 200 C oven for 30 to 35 minutes until the crust is crisp and deep golden, then cool 10 minutes before slicing into squares to serve warm or at room temperature.
You'll use: Oven · Saucepan · Baking tray · Steamer
What to serve with Empanada Gallega
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
- Spiced tortilla Vegetarian
Tips & common questions
How long does Empanada Gallega take to make?
About 65 minutes from start to finish — an estimate based on the 5 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Empanada Gallega is an original Spanish recipe developed in-house by Consomee. Photo: Empanada gallega-Chorizo.jpg by Tamorlan, CC BY 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.