Empanada Gallega

Empanada gallega

Stuart West / Dorling Kindersley / Getty Images

Prep: 60 mins
Cook: 35 mins
Total: 95 mins
Servings: 6 servings
Nutrition Facts (per serving)
502 Calories
38g Fat
29g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 502
% Daily Value*
Total Fat 38g 49%
Saturated Fat 6g 31%
Cholesterol 146mg 49%
Sodium 405mg 18%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 16%
Protein 13g
Calcium 120mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This large, pie-shaped empanada hails from Galicia, Spain. Galicia is interesting in that it is an "autonomous community" within Spain, with its own language - Galician. Any empanada recipe can be prepared in the shape of a pie, and might be called an "empanada gallega", but the Spanish version has certain unique characteristics.

The empanada is often baked in a paella pan, thought a pizza pan works just fine. You can add other ingredients to the filling, such as green or black olives, raisins, or even cheese.


  • For the Dough:
  • 3 1/2 cups all-purpose flour
  • 1/2 cup water
  • 1 egg
  • 3/4 cup olive oil
  • 1 tablespoon rapid rise yeast (for bread machines)
  • 1 teaspoon smoked paprika (pimenton dulce)
  • 1 teaspoon salt
  • For the Filling:
  • 2 tablespoons olive oil
  • 2 yellow onions
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tomato
  • 1 teaspoon smoked paprika (pimenton dulce)
  • Optional: 1 can tuna fish 
  • 2 hard-boiled eggs
  • Salt and pepper to taste
  • 1 egg (for egg wash)

Steps to Make It

  1. Prepare the dough: Whisk together the flour, salt, and paprika. Stir the yeast into the water. Make a well in the center of the flour and add the water/yeast mixture, olive oil, and the egg to the well.

    Stir the mixture until it comes together into a dough, then knead the mixture until it is smooth and elastic, adding a bit more water if the dough is too dry, or a bit more flour if the dough is too sticky.

  2. Place the dough in an oiled bowl, cover loosely with a towel or plastic wrap, and let the dough rise in a warm place until double in bulk (about an hour).

  3. While the dough is rising, prepare the filling: Chop the onion and bell peppers into small dice. Mince the garlic. Grate the tomato with a cheese grater (or finely chop). Peel the hard boiled eggs and chop them into 1/2 inch pieces.

  4. Place the olive oil in a large skillet. Add the onion and cook over medium heat, stirring, until onion is soft, fragrant, and translucent, about 5 to 8 minutes.

  5. Add the garlic, chopped bell pepper, tomato, and paprika and cook until most of the liquid has evaporated and vegetables are soft and fragrant. Season mixture with salt and pepper to taste. Drain the tuna and add to the vegetable mixture.

  6. Assemble empanada: Preheat oven to 350 F. Lightly grease a 15-inch pizza pan, baking sheet, or paella pan with olive oil.

  7. Divide the dough into 2 pieces. Gently shape each one into a ball and let rest for 5 minutes. On a lightly floured surface, roll one piece of dough into an 18-inch diameter circle, letting dough rest from time to time so that the gluten will relax. Line the bottom of the baking pan with the dough, letting the excess overhang the edges.

  8. Spread the filling over the dough in the pan, and sprinkle the chopped hard-boiled egg over the filling. Roll out the second piece of dough in the same manner and place it over the filling.

  9. Seal the edges of the dough together, trimming off any excess, and crimp the edges decoratively. Use the excess dough to decorate the empanada, if desired. Make a small 1/2 inch hole in the center of the empanada. Whisk the egg with a tablespoon of water and brush the egg wash over the empanada.

  10. Place the empanada in the oven. Bake until golden brown, about 30 to 35 minutes. Remove from oven and let cool for at least 15 minutes before serving.

  11. Reheat empanada in a large skillet or in the oven. Enjoy warm or at room temperature.


Recipe Tags: