Galician Tuna Empanada
A traditional Galician pie filled with tuna, onions, and peppers.
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- •400 grams Tunastrained
- •Onionsjulienned
- •Tomatoespeeled, deseeded, diced
- •Peppers(optional)deseeded, diced
- •1 clove Garlicminced
- •Sugar(optional)to taste
- •2 Eggshard-boiled, sliced
- •530 grams White flour
- •10 grams Salt
- •6 grams Active live yeast
- •200 milliliters Waterlukewarm
- •Oilfrom strained tuna
- •1 Eggfor egg wash
- 1
Hard boil the eggs.
10 min
- 2
Strain the tuna.
2 min
- 3
Julienne the onions.
5 min
- 4
Saute onions in oil until soft.
10 min
- 5
Peel, deseed, and dice the tomatoes.
10 min
- 6
Deseed and dice the peppers.
5 min
- 7
Mince the garlic and add to the pan with tomatoes and a bit of sugar.
5 min
- 8
Cook the mixture for 15-20 minutes on medium heat.
20 min
- 9
Slice the hard-boiled eggs.
2 min
- 10
Add tuna to the mixture and mix gently.
2 min
- 11
Prepare the dough with flour, salt, yeast, water, and oil.
10 min
- 12
Knead the dough and let it rise for 1 hour.
1h 0m
- 13
Divide the dough into two pieces and roll out.
10 min
- 14
Preheat oven to 200°C.
5 min
- 15
Place one piece of dough on a tray, add filling, and cover with the second piece.
10 min
- 16
Brush with egg wash and bake for 25-30 minutes.
30 min
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Pizza
Any style of pizza