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.