I Tried Making Empanada Gallega and It Was So Much Easier Than I Expected!

Hey friends! 🥟

I’ve always wanted to try making an Empanada Gallega (the big Spanish tuna pie) and finally did it this weekend. The dough came together surprisingly fast and the filling is simple but packed with flavor. It turned out golden, crunchy on the outside, and so comforting inside.

It’s perfect for lunch, dinner, or even slicing up for a picnic. I loved how it tasted even better at room temperature, just like the traditional way.

How It Turned Out

The dough was soft and easy to work with thanks to the olive oil and white wine. The filling with tuna, hard-boiled eggs, and tomato sauce felt very authentic. I added some chopped olives for extra flavor and it was delicious.

Empanada Gallega (Tuna Pie)

Print

Ingredients

• For the Dough:

• 3 cups all-purpose flour (plus more if needed)

• ⅓ cup cold water

• ⅓ cup white wine or beer

• ½ cup olive oil

• ½ tbsp salt

• 1 tsp paprika

• 1 egg, beaten (for egg wash)

• For the Filling:

• 3 hard-boiled eggs, chopped

• 1 can tuna in olive oil, drained

• 3 tbsp tomato sauce (adjust to taste)

• 1 tsp salt

• 1 tsp dried oregano

• ½ tsp garlic powder

• Optional: chopped pimento olives

Print

Directions

• Mix all dough ingredients until it comes together. Knead briefly until smooth. Rest 15 minutes.
• Mix filling ingredients together.
• Preheat oven to 355°F (180°C).
• Divide dough. Roll out one piece and place on a lined baking sheet. Add filling, leaving a border.
• Top with second rolled-out dough piece. Seal edges, add decorative pieces if you want, and poke a few holes on top.
• Brush with beaten egg.
• Bake 40-50 minutes until golden brown.
• Let cool before slicing. Best at room temperature!

This was such a fun baking project! The crust is crunchy and flavorful, and the filling is simple but really tasty. I’ll definitely make it again maybe with chicken or more veggies next time.