Spain and Portugal argue about a lot of food, but on empanadas Galicia and Portugal agree on the concept and take it in different directions. Portuguese empada de galinha and empadão de atum (recipe on the site) are individual or dome-topped pies, while just over the border in Galicia, empanada gallega is a big, flat, family-style pie, more bread than pastry, sliced into squares like a savory cake.
The filling here is a sofrito of onion, peppers, and tomato cooked down slow until it is almost jammy, then folded together with tuna, traditionally the good stuff packed in olive oil, not water, because that oil adds real richness to the filling. The whole thing gets wrapped in a slightly yeasted, olive-oil-enriched dough that turns golden and a little crisp on the outside while staying soft inside, closer to a focaccia than a pie crust.
It looks impressive sliced on a board but is forgiving to make: the dough does not need to be pretty, it just needs to seal well. It is just as good the next day at room temperature, so a double batch makes sense when hosting.
Empanada Gallega de Atún Recipe
Ingredients
- For the filling:
- 3 tablespoons olive oil
- 2 large onions, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 (14 ounce) can crushed tomatoes
- 1 teaspoon sweet paprika
- Two 5-ounce cans tuna packed in olive oil, drained
- 2 hard-boiled eggs, chopped (optional)
- Salt and pepper, to taste
- For the dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1/3 cup olive oil, plus more for the pan
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- 1 egg, beaten, for egg wash
Instructions
- Make the filling first so it has time to cool: heat the olive oil in a large skillet over medium heat. Add the onions and both peppers, and cook, stirring occasionally, 15 to 20 minutes, until very soft and slightly caramelized.
- Add the garlic and paprika, cook 1 minute, then stir in the crushed tomatoes. Simmer 10 minutes, until thick and jammy. Season with salt and pepper, remove from heat, and let cool completely. Once cool, fold in the tuna and chopped eggs.
- Make the dough: dissolve the yeast in the warm water and let sit 5 minutes until foamy. In a large bowl, whisk the flour, salt, and paprika. Add the yeast mixture, olive oil, and wine, and mix until a soft dough forms. Knead 8 minutes until smooth. Cover and let rise in a warm place 1 hour, until doubled.
- Preheat the oven to 400°F. Divide the dough into two pieces, one slightly larger. Roll the larger piece out to fit a 9×13-inch baking sheet or round pan, and press it into the pan, letting the edges hang slightly over.
- Spread the cooled filling evenly over the dough, leaving a 1-inch border. Roll out the second piece of dough and lay it over the top. Fold the bottom edge up over the top edge and crimp to seal all the way around.
- Brush the top with beaten egg and cut 3 or 4 small slits for steam to escape. Bake 35 to 40 minutes, until deep golden brown.
- Let cool at least 15 minutes before slicing into squares. Serve warm or at room temperature.
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