There is also something rather strong about the foods that were, as a result of the necessity, their humble, rustic, travel-ready nature. The Empanadas Gallegas are the Galician savoury pie and have centuries of anecdotes inside their pastry. Consider how the fishermen carve off a hearty piece, and return into the bosom of the shallow in their boats, or how the grandmothers, working on their marble kitchen-benches, spread the bread, and the Atlantic winds are stirring in the window-panes. not only food, it is a memory in pastry.
The Story of the Slice
In Spain, the northwest corner of Galicia is associated with misty beaches, Celtic heritage and some of the most comforting cuisine of the country. Empanadas in this country are not the same as in Latin America, which are the hand-held size and sold in pairs or multiples: these are gigantic, serving-dish-baked, square-cut pies. To bread or to wrap bread describes the meaning of empanar, and that is, essentially, what the pies do: they cradle all the goodness inside
Empanada Gallega de Ante (Galician Tuna Pie) is also very popular, but also available are meat-filled, vegetable-filled and many more. Sauté an onion in olive oil with some red bell peppers, tomato, and tuna that is juicy and is a breeze to eat.
Ingredients
For the Dough:
- 500g all-purpose flour
- 100ml olive oil (from sautéed filling, ideally)
- 150ml warm water
- 1 egg (plus 1 more for egg wash)
- 1 tsp salt
- 1 tsp paprika (adds a lovely warmth)
Shortcut: No time for homemade dough? Use quality puff pastry — not traditional, but still delicious
For the Filling:
- 3 tbsp olive oil
- 2 large onions, finely sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3 ripe tomatoes, peeled and chopped (or 1/2 cup good tomato purée)
- 2 cans of tuna in olive oil, drained
- To taste salt, pepper, and smoked paprika
Add-ons: Even more texture and depth can be provided by the addition of a few slices of green olives or pieces of hard-boiled egg.
Step 1: Use a large pan and on medium-high heat, put olive oil, cooking down the onion until golden and soft. Include the peppers, the garlic and paprika. And soften gently, and sweeten all over. Add the tomatoes and cook them down over a really low setting until thick. Lastly, add the tuna but smoothly (obviously). Leave it to cool
Step 2: In a large container, mix the flour, salt, and paprika. Then, add the warm water, olive oil (the flavoured oil in the filling is best), and beaten egg. It has to be kneaded softly, but not too sticky. Cover and allow to rest 30 minutes
Step 3: Cut up the dough so that there is one bigger piece than the other (base). Unroll the bottom crust and the cream roll and put them in a greased baking tray. Cool the filling and carefully distribute it over the bottom. Roll out the top and seal the pie well; crimp the edges affectionately
Step 4 : Cut into primitive patterns of lattice work or small leaves old dough. Egg the surface with beaten egg, and it will be so beautiful golden. Poke some holes in the top so that steam can come out
Step 5: Leave it to bake between 40 and 45 minutes to come out with a brown crunchy crust. Your kitchen will have an aroma of a coastal Spanish town
Serving & Storage
- It should be served warm or at room temperature. It is one of those few things that is even better after the few hours of sitting
- Ideal lunch box food, picnic food or midnight fridge raid food
- Leftovers will refrigerate well up to 2 or 3 days, and reheat beautifully in a low oven
Advices to make It Real
- Do not stuff yourself with tuna. It is all about striking the right balance, you want the onions and peppers to shine as well
- Take nice olive oil. This is a very simple dish, that is why ingredients are important
- Do not cut the pie at once. It also sets better and stays together prettily
When to Make It?
Empanadas Gallegas are perfect for:
- Family gatherings
- Sunday meals
- Road trips or potlucks
- Rainy afternoons when you need comfort without fuss
Small pleasures of preparing this pie, unrolling the dough, aroma of the onion and pepper blend caramelizing and lastly cutting a ribbon through the golden top to see what is inside. It is one of those dishes that do not scream just to be noticed but it gets its attention with each bite
This should be your first savory pie recipe. It is not a recipe, — it’s a Spanish embrace wrapped in dough
Good eating and enjoy!
