How to make it
6 steps. Take it one step at a time.
Heat a generous amount of olive oil
Heat a generous amount of olive oil in a large skillet. Add the sliced onions and diced peppers. Sauté over low-medium heat for about 15-20 minutes until they are very soft and caramelized.
20 minStir in the tomato puree, sweet paprika, and salt
Stir in the tomato puree, sweet paprika, and salt. Cook for another 5 minutes. Drain the excess oil from the vegetables into a separate bowl—you will use this oil for the dough. Stir the drained tuna and chopped eggs into the vegetable mixture. Let it cool.
5 minMix the flour, yeast, and a pinch of salt
In a large bowl, mix the flour, yeast, and a pinch of salt. Add the warm water and 100ml (1/2 cup) of the reserved flavorful oil from the filling. Knead the dough until smooth and elastic, about 10 minutes. Cover and let it rest for 30 minutes.
40 minPreheat your oven
Preheat your oven to 190°C (374°F). Divide the dough into two equal parts. Roll out the first half and place it on a parchment-lined baking sheet.
Spread the cooled tuna filling evenly
Spread the cooled tuna filling evenly over the dough, leaving a 1-inch border. Roll out the second half of the dough and place it on top. Pinch the edges together to seal them tightly. Poke a small hole in the center of the top dough to allow steam to escape. Brush the top with a little more reserved oil or egg wash.
Bake in the preheated oven
Bake in the preheated oven for 40-50 minutes until the empanada is golden brown. Let it cool slightly before slicing.
45 min
A little kitchen wisdom
The secret to a great Galician empanada is the 'sofregit' or sautéed filling. Always use the oil from the sautéed vegetables to make the dough; it provides incredible flavor and the characteristic orange tint.
