Today I am introducing classic empanada gallega from Spain from the region Galicia. Think a savory slab pie filled with tuna and bell peppers. Empanadas are super popular in all of Latin America. Usually they are served as half moons in a much smaller size; they are a very popular streetfood. You will find a compilation of empanada recipes already on the blog. But to be fair, empanadas originally come from Spain, instead of these little turnovers, they are served as a slab pie, just like this one. The large piece is then cut into single servings. Empanada gallega is often served as a rectangular pie or as a big circle. I found it easier to use my casserole dish for it, which happenes to be rectangular. I hope you are interested in making this delicious savory pie with tuna and bell peppers.
When I started doing research, I was surprised by the abundance of recipes out there. I decided quickly that I wanted to start with the most classic and iconic version, which is with tuna filling and bell peppers. I was fortunate enough to eat empanada gallega directly in Galicia, Spain. We were on holiday there last summer. However, I have to say that I was disappointed several times. The filling was barely there, the empanada piece felt dry and sad. For that reason I decided to make the tomatoe sauce myself, so that I was sure it is juicy. Yes, this means more work, I personally find it worth the extra effort, you will definitely taste the difference. But be warned, making this empanada gallega does require quite a bit of work. Of course you are free to buy pre-made sauce and/or dough. I decided to make both from scratch here.
Adapted from: Bakestreet (in English and Spanish)
Empanada gallega is a savory pie dish filled with tuna and bell pepper from Galicia, Spain. For the dough place all the ingredients except for the egg for egg wash in a large kneading bowl and either knead into an elastic dough by hand or with a machine for ten minutes, using the lowest speed. If crumbly, slowly add a bit of water. It should feel elastic. Cover airtight for at least half an hour. If continuing the next day, chill in the fridge. For the filling peel and cut the onions. Slith a cross in the top of the tomatoes and bring a pot filled with water to a boil. Blanch the tomatoes in the hot water for about a minute, then peel skin off and cube. Also cube the mini bell pepper. At the same time fry the tomatoes, mini bell pepper, and sugar with a bit of olive oil and add half of a cut onion to the mix. Meanwhile also fry the remaining onions with a bit of olive oil on medium heat. Occasionally stir both components, if the onions start sticking to the frying pan or burn, add a dash of water. After 45min turn off both and puree the tomatoe sauce. Season to taste with the spices listed, add the caramelized onions and drained tuna. Let simmer for about five minutes, if needed, season again. Set aside. If continuing the next day, chill in the fridge. Preheat oven to 200 degrees Celsius. Oil a large casserole (mine is 37x24cm). Cut dough into 2/3 and 1/3. First roll out the 2/3 on a lightly floured surface. It should cover your entire casserole and the sides of it. Spoon the tuna filling inside and spread evenly. Cover with the roasted bell peppers. Then roll out the 1/3 of dough and seal the filling with it. You can, if you wish, roll out the leftover dough to cut four stripes, also cut out a hole in the middle. Brush with egg wash and bake for about 40-45min or until golden. The empanada will tast warm as well as cold and can be easily frozen.Empanada Gallega with Tuna and Bell Pepper from Spain
Ingredients
Instructions
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