Empanada Gallega de Atún
Empanada Gallega is a traditional Spanish dish from Galicia, known for its hearty filling and flaky crust. It's perfect for any occasion and can be enjoyed warm or at room temperature.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Stir in 1/2 cup of olive oil until the mixture is crumbly.
- 2
Gradually add 1/2 cup of water to the flour mixture, mixing until a dough forms. Knead until smooth, then cover and let it rest for 30 minutes.
- 3
In a skillet, heat a small amount of olive oil over medium heat. Slowly sauté the diced onion and red bell pepper until very soft.
- 4
Add the diced tomato and paprika and cook into a thick sofrito. Remove from the heat, then fold in the drained tuna and chopped hard-boiled egg.
- 5
Preheat your oven to 400°F (200°C). Roll out two-thirds of the dough to fit a pie dish. Place the filling in the center, leaving some space at the edges.
- 6
Roll out the remaining dough and place it over the filling. Seal the edges by crimping with a fork and cut a few slits on top to allow steam to escape.
- 7
Bake in the preheated oven for 30-35 minutes, or until golden brown. Let cool slightly before serving.
Cook notes
Tips
For a crispier crust, blind bake the bottom layer for 10 minutes before adding the filling.
Use leftover roast chicken for added flavor and convenience.
Allow the empanada to cool for a few minutes before slicing for cleaner cuts.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in the refrigerator in an airtight container for up to 3 days.
- To reheat, place the empanada in the oven at 350°F (175°C) for about 10 minutes.
- Alternatively, wrap in foil and heat in a toaster oven for a crispy texture.
Substitutions
- Olive oil can be replaced with vegetable oil if needed.
- Cooked chicken can be substituted with turkey or roasted vegetables for a vegetarian option.
- You can use store-bought pie crust instead of making your own dough.
What to Serve With
- A simple green salad with vinaigrette.
- Sliced olives for a briny contrast.
- Spanish cheese platter with Manchego and chorizo.
Common Mistakes
- Not sealing the edges well can cause the filling to leak during baking.
- Using too much filling can make it difficult to close the empanada properly.
- Skipping the resting time for the dough may result in a tougher crust.
Recipe FAQ
Can I use other types of meat?
Yes, you can substitute the chicken with beef or fish for a different variation.
How do I store leftover empanadas?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze empanadas?
Yes, uncooked empanadas can be frozen. Bake them directly from the freezer, adding a few extra minutes to the bake time.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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