A large, golden double-crusted pie from Galicia filled with sautéed onions, peppers, tomato, and canned tuna, baked until the thin bread-like dough turns beautifully golden.
Ingredients
500g bread flour
150ml olive oil
150ml warm water
1 tsp salt
1 sachet dry yeast
3 large onions, thinly sliced
2 red peppers, diced
400g canned tuna in olive oil, drained
200g tomato sauce
1 tsp sweet pimentón
1 egg for glaze
Instructions
1Mix flour, yeast, salt, 100ml olive oil, and warm water. Knead until smooth and elastic. Cover and rest 1 hour.
2Sauté onions in remaining olive oil for 15 minutes until very soft. Add peppers and cook 5 minutes.
3Add tomato sauce and pimentón, cook 5 minutes. Off heat, fold in drained tuna. Season and cool.
4Divide dough in two. Roll one half thin and lay on an oiled baking tray, letting edges hang over.
5Spread filling evenly. Roll second half and place on top. Fold and crimp edges to seal. Poke a few steam vents. Brush with beaten egg.
6Bake at 200°C for 25-30 minutes until deep golden. Cool slightly before slicing into rectangles.
Did You Know?
Empanada gallega appears in the 12th-century Pórtico de la Gloria at Santiago de Compostela cathedral, proving pilgrims have been eating it for nearly a thousand years.