Galician Empanada

Name: Galician Empanada (Empanada Gallega)
Cuisine: Spanish
Ingredients: 2½ cups all-purpose flour; 1 cup cold unsalted butter, cut into small pieces; ½ cup ice-cold water; 3 tablespoons olive oil; 1 onion, diced; 1 green bell pepper, seeded and diced; 2 cloves garlic, minced; 3 plum tomatoes, chopped; ½ teaspoon kosher salt; ½ teaspoon freshly ground pepper; One 5-ounce can tuna, packed in oil, drained, and flaked; One 5-ounce can tuna, packed in oil, drained, and flaked; ¼ cup green olives, pitted and coarsely chopped; 1 hard-boiled egg, sliced; 2 tablespoons chopped fresh parsley; 2 teaspoons smoked paprika; 1 large egg; 1 tablespoon cream

Empanada Gallega

Preparation info

Yield:
4
empanadas

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

The Galician empanada is distinguished by its shape and filling. Traditionally made as one large, round pie with crimped edges, this empanada is filled with tuna and a sofrito of vegetables; it is cooked whole and served in wedges. Alternatively, as we do here, the empanada can be cooked in individual round tartlet pans, perfectly sized for tapas.

Ingredients

Europe
Spain
Fish course
Pescatarian

Ingredients

Method