Traditional Galician Tuna Pie (Empanada Gallega)
Mise en Place / Ingredients[13]
- 3.5 cups (450g) All-purpose unbleached flour
- 0.75 cup Warm water
- 0.25 cup Dry white wine (Albariño or Ribeiro)
- 1.5 tsp Instant dry yeast
- 1.5 tsp Fine sea salt
- 0.5 cup Extra-virgin olive oil (for sofrito and dough)
- 2 large Large yellow onions, thinly sliced
- 2 whole Red and green bell peppers, sliced
- 1 tbsp Sweet smoked Spanish paprika (pimentón dulce) (La Chinata)
- 0.5 cup Crushed tomatoes or Spanish tomato sauce (tomate frito)
- 3 cans (15 oz) Flaked white tuna in olive oil, drained (Conservas Ortiz)
- 3 whole Hard-boiled eggs, chopped
- 1 whole Large egg, beaten (for egg wash)
🛒 US Supermarket Brand Guide
Thick meaty flakes packed in pure olive oil. • 📍 Gourmet seafood section.
Cooking Sequence & Checkpoints
Slowly sauté sliced onions and bell peppers in extra-virgin olive oil for 20 minutes until meltingly sweet. Stir in sweet smoked paprika (pimentón dulce) and crushed tomatoes for 2 minutes, then strain and reserve 6 tbsp of the infused red oil.
✓ Checkpoint: Sweet vegetables and fragrant paprika-infused oil.
Knead flour, yeast, salt, warm water, white wine, and the reserved sofrito oil for 5 minutes until smooth. Rest 30 minutes (restTime).
✓ Checkpoint: Pliable, golden-orange dough.
Toss cooled vegetables with drained tuna and chopped hard-boiled eggs. Roll half the dough across a baking sheet and spread the filling evenly.
✓ Checkpoint: Generously filled base.
Cover with remaining rolled dough, crimp edges, cut a center steam vent, brush with beaten egg wash, and bake at 390°F (200°C) for 35 minutes.
✓ Checkpoint: Crispy golden crust.
🔬 Why It Works:
Sofrito Oil in the Dough: Using the strained paprika-infused oil from sautéing sweet peppers and onions directly in the flour infuses the pastry with rich Galician aroma and color.
⚠️ Troubleshooting:
Soggy bottom pastry: Cool filling completely to room temperature before spreading over raw dough.