Galician Empanada Recipe

Ingredients to make Galician Empanada:

• ½ kilogram of wheat flour

• 1 glass of olive oil

• 1 glass of dry white wine

• 1 unit of Egg

• 1 pinch of salt

• ½ kilogram of fresh tuna

• ½ glass of olive oil

• 2 glasses of natural crushed tomato

• 1 unit of large onion

• 1 bay leaf

• 1 pinch of salt

How to make Galician Empanada:

To make the Galician empanada dough, take a bowl and add the flour, wine and oil, in this order. Mix everything and knead with your hands when you can until you get a homogeneous dough. You’ll know it’s done when it stops sticking to the sides of the bowl. If it keeps sticking, you need a little more flour. Of course, be careful when adding flour because if you overdo it, the dough can become very dense and, therefore, it will be difficult to work with. Now we are going to prepare the filling. To do this, heat a frying pan with the oil. When hot, add the julienned onion and cook until translucent. At that time, add the diced tuna and mix the ingredients with a wooden spoon.

Before the tuna is fully cooked, add the tomato, bay leaf and salt. Cover the pan and cook over low heat for about 15 minutes, stirring occasionally. After this time, remove from the heat and reserve the preparation.

Now take the empanada dough and divide it into two portions. Bathe the rolling pin with a little oil and stretch the dough on a previously floured surface. You will need to stretch the dough to the size of the baking tray. Sprinkle flour on the baking tray and place the stretched dough, so that the edges protrude a little from the tray.

Now place the filling spreading it throughout the empanada. Once extended, stretch the other portion of dough and place it on top of the filling, to close the Galician empanada.

With the tips of the fingers close the edges of the empanada, folding the edge of the base over the edge of the dough that is on the filling. In this way the edges will be united and the filling will not come out. If after closing the empanada you have some dough left over, you can cut it into strips and place them as a decoration on the lid. Beat the egg yolk and paint the empanada with the help of a kitchen brush. In this way, the Galician empanada will be shiny. Prick the top layer of the empanada with a fork to prevent the dough from rising.

Bake the Galician empanada at 150ºC and place the tray in the center of the oven. Bake for 30 minutes, until the empanada is golden.

When it is ready, remove it from the oven, it can be eaten hot or cold, cutting it into squares of 10 to 15 cm on each side. As you can see, making a Galician empanada is much easier than it seems!