Entree: Spain – Galicia – Empanada Gallega (Savory Galician baked pie made with a yeasted dough and a tuna‑and‑vegetable filling)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 45 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- Dough:
- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 1/3 cup (80 ml) extra-virgin olive oil
- Filling:
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 medium onions, thinly sliced
- 2 roasted red bell peppers, peeled and sliced
- 3 cloves garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 12 oz (340 g) canned tuna in oil or water, drained and flaked
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) sweet paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 hard-boiled eggs, sliced
- Finish:
- 1 large egg, beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. In a small bowl combine warm water, sugar, and yeast; let sit 5–10 minutes until foamy. In a large bowl stir together flour and salt. Add yeast mixture and olive oil; mix then knead 8–10 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
2. Meanwhile, make the filling: heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add sliced onions and cook until soft and translucent, about 8–10 minutes. Add roasted pepper slices and garlic; cook 2 minutes more.
3. Stir in crushed tomatoes, bay leaf, smoked and sweet paprika, and a pinch of salt and pepper. Bring to a simmer and cook, stirring occasionally, until mixture thickens slightly, 15–20 minutes. Remove bay leaf, fold in flaked tuna, taste and adjust seasoning, then remove from heat and let cool to lukewarm.
4. Preheat oven to 375°F (190°C). Divide dough into two pieces (about 1/3 and 2/3 by weight for bottom and top, or equal halves for a round pie). On a lightly floured surface roll out the larger piece to fit a 12-inch (30 cm) round or rectangular baking sheet as the base.
5. Transfer bottom dough to the baking sheet, mounding a rim; spread the tuna filling evenly over the dough and arrange sliced hard-boiled eggs on top. Roll out the second piece of dough to cover the filling; place over the filling and crimp edges to seal. Trim excess dough and poke a few small vents in the top.
6. Brush the top with the beaten egg wash and, if desired, decorate with dough cutouts. Bake for 35–45 minutes, until the crust is deep golden brown. Let rest 10–15 minutes before slicing. Serve warm or at room temperature.