Empanadillas Gallegas Recipe – Spanish Special
- Prep Time25 min
- Cook Time25 min
- Total Time50 min
For the Dough (or use store-bought pastry):
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup olive oil
- ½ cup white wine (or water)
For the Filling:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 can (5–6 oz) tuna in olive oil, drained and flaked
- Salt and pepper, to taste
- ½ tsp smoked paprika (optional)
For Assembly:
- 1 egg, beaten (for brushing)
Make the Dough (if homemade):
Mix flour and salt. Add olive oil and wine, knead into a smooth dough. Cover and let rest for 30 minutes.
Prepare the Filling:
Heat olive oil in a pan. Sauté onions, garlic, and bell peppers until soft. Add tomatoes, salt, pepper, and paprika. Simmer until thickened. Stir in tuna and cool completely.
Roll and Fill:
Preheat oven to 190°C (375°F). Roll out dough thinly. Cut into circles (approx. 4–5 inches). Place filling in the center, fold over to seal, and crimp edges with a fork.
Bake:
Place empanadillas on a baking sheet. Brush with beaten egg. Bake for 20–25 minutes until golden brown.
Recipe Notes :
Filling Ideas : Try other fillings like minced chorizo, sautéed mushrooms, or cooked spinach with cheese.
Make-Ahead : Fill and shape the empanadillas ahead of time, then bake when ready. They also freeze well unbaked.
Serving Tip : Serve warm or at room temperature with a side of aioli or simple tomato sauce.
Vegetarian Option : Omit tuna and use a veggie mix or cheese instead.
Traditional Touch : Galician empanadas often include a touch of saffron or pimentón for added depth.
