Empanada Gallega

Vegetable & Tune Pie from Galicia in Spain

Preparation info
  • Makes one 23 or 25 cm empanada,


    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

Though we tend to think of an empanada as a kind of turnover, in Galicia, Spain, it’s a kind of pie made with a yeast dough enriched with olive oil. Fillings may vary, but this one of onions, peppers, olives and tuna is a popular one. In Spain, this is usually made in a square or rectangular tin, but you can use a square or round tart tin. You’ll have some scraps of dough left after lining the tin and covering the filling with the top crust - make some breadsticks and bake them on a