Galician tuna empanadas are a beloved classic from the Atlantic coast, where a thin, flaky pastry wraps a savory and juicy filling. This traditional recipe honors the perfect balance between olive oil dough and a roasted vegetable tuna filling.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g all-purpose flour
- 1 large egg
- 100 ml extra virgin olive oil
- 100 ml warm water
- 1 pinch of salt
- 400 g tuna in oil (drained)
- 2 ripe tomatoes
- 1 large onion
- 2 roasted red peppers
- 2 garlic cloves
- 100 ml tomato sauce
- Black olives to taste
- Fresh parsley, chopped
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Mix 5 min
In a bowl, mix flour, salt, egg, olive oil, and warm water. Knead until smooth and elastic dough forms and pulls away from sides. Tip: if sticky, add 1 tbsp flour; if dry, add a splash of water.
- Step 2 Rest 15 min
Cover with plastic wrap and let dough rest at room temperature for 15 minutes. This relaxes the gluten and prevents tearing when rolling.
- Step 3 Pan 8 min
In a skillet, sauté chopped onion and roasted red pepper strips in a little oil until translucent. Add sliced garlic, grated tomato, and cook 5 minutes over medium heat to evaporate excess moisture.
- Step 4 Cook 5 min
Stir in drained, flaked tuna, tomato sauce, and olives. Mix well and remove from heat. Let the filling cool completely before using to prevent the dough from becoming soggy during baking.
- Step 5 Assemble 10 min
On a floured surface, roll dough to 3 mm thickness. Place cold filling in center, leaving a 2 cm border, and fold dough over top. Press edges firmly with a fork to seal tightly.
- Step 6 Oven 35 min 180 °C
Brush surface with beaten egg and bake in center oven at 180 °C for 30-35 minutes. Tip: increase to 200 °C for the last 5 minutes for an even golden color and extra crispy crust.