Empanadillas Gallegas Recipe – Spanish Special

Empanadillas Gallegas are a beloved Spanish snack originating from Galicia. These golden, flaky turnovers are filled with a savory mix of tuna, hard-boiled eggs, chopped olives, and a rich sofrito base. Perfect for tapas, picnics, or a light meal, they offer a taste of traditional Spanish cuisine.
- 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 :
- Sofrito Base: For an authentic flavor, cook the onions, peppers, and garlic slowly in olive oil until they become soft and sweet. This sofrito forms the aromatic foundation of the filling. 
- Tuna Selection: Use high-quality canned tuna, preferably in olive oil, to enhance the richness of the filling. 
- Dough Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a bit more water; if too wet, incorporate a little more flour. 
- Sealing the Turnovers: Ensure the edges are well-sealed to prevent the filling from leaking during baking. 
- Serving Suggestion: Serve warm or at room temperature. They pair wonderfully with a glass of Albariño or a cold beer. 

 
    
 
							 
							 
							 
							 
							