Empanada Gallega
A big golden Galician pie filled with tuna, sweet peppers and slow cooked onions, lovely warm or cold.
- Time1 hr 30
- LevelMedium
- Costabout £0.84 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, salt and yeast in a bowl. Add the water and 2 tbsp oil. Knead for 8 minutes until smooth. Cover and leave for 1 hour until doubled.
60 min - 2
Meanwhile heat the remaining oil in a pan. Cook the onions, peppers and garlic for 20 minutes until very soft.
20 min - 3
Stir in the paprika, tuna and tomato purée. Season with black pepper and leave to cool.
- 4
Heat the oven to 200°C (180°C fan). Split the dough in two and roll each to a rough rectangle on a lined baking tray.
- 5
Spread the filling over one piece, leaving a 2 cm rim. Cover with the other, then crimp the edges to seal. Cut a small steam hole.
- 6
Brush with egg. Bake for 30 minutes until deep golden. Cool a little before slicing.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.