Spanish Cuisine

Empanadillas Gallegas Recipe – Spanish Special

245 Views

Follow Us

Facebook

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):

1

Mix flour and salt. Add olive oil and wine, knead into a smooth dough. Cover and let rest for 30 minutes.

Prepare the Filling:

2

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:

3

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:

4

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.

You may also like