Empanada Gallega de Atún (Galician Tuna Empanada)

Spain and Portugal argue about a lot of food, but empanadas are where I think Galicia and my own country actually agree on the concept, we just took it in different directions. My empada de galinha and empadão de atum (recipe on the site) are individual, 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.

This is one of those recipes that looks impressive sliced up on a board but is genuinely forgiving to make, the dough does not need to be pretty, it just needs to seal well. I make a double batch whenever we host, because it is just as good the next day at room temperature, which cannot be said for most things that come out of my oven. Max, our dog, has learned that empanada crumbs fall more often than any other food in this kitchen, and he is not wrong.

Empanada Gallega de Atún Recipe

Prep time: 30 minutes (plus 1 hour rising) · Cook time: 40 minutes · Total: 1 hour 40 minutes · Servings: 8 · Calories: ~340 per serving

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Let cool at least 15 minutes before slicing into squares. Serve warm or at room temperature.

Recipe Notes

• Cool the filling completely before assembling. Warm filling will make the dough soggy and hard to seal.
• Use tuna packed in olive oil, not water, it adds noticeably more richness to the filling and is worth seeking out.
• This empanada is even better the next day at room temperature, making it an ideal make-ahead for parties or potlucks.
• It freezes well both baked and unbaked. If freezing unbaked, add about 10 extra minutes to the bake time, no need to thaw first.