Traditional Galician Tuna Pie (Empanada Gallega)
Crisp golden olive-oil crust filled with slow-cooked sweet bell peppers, caramelized onions, flaked tuna in olive oil, and chopped hard-boiled eggs.
Golden crackling crust without a soggy bottom, stuffed with savory juicy tuna filling.
Cook with Cocinanding Companion
Distraction-free step-by-step guidance with persistent ingredient checklists, timers, and printable Infoguide.
Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Recetas de Esbieta): This public video is provided as a visual reference for the dish. Exact ratios, timings (30m prep / 40m cook / 30m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Traditional Galician Tuna Pie (Empanada Gallega)
Recetas de Esbieta
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Conservas Ortiz White Tuna in Olive Oil
Standard Size: 7.7 oz jarWhy it matters: Thick meaty flakes packed in pure olive oil.
Where to find in US: Gourmet seafood section.
Acceptable substitutes: Goya Solid White Tuna in Olive Oil.
Why This Recipe 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.
Ingredients for 8 ServingsUS Standard Measurements
- 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)⭐ Recommended: La Chinata
- 0.5 cup Crushed tomatoes or Spanish tomato sauce (tomate frito)
- 3 cans (15 oz) Flaked white tuna in olive oil, drained⭐ Recommended: Conservas Ortiz
- 3 whole Hard-boiled eggs, chopped
- 1 whole Large egg, beaten (for egg wash)
Required Kitchen Tools
- ✓Large baking sheet
- ✓Rolling pin
Step-by-Step Preparation
Galician Pepper Sofrito
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.
Mix Infused Dough
Knead flour, yeast, salt, warm water, white wine, and the reserved sofrito oil for 5 minutes until smooth. Rest 30 minutes (restTime).
Assemble Filling
Toss cooled vegetables with drained tuna and chopped hard-boiled eggs. Roll half the dough across a baking sheet and spread the filling evenly.
Seal and Bake
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.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Soggy bottom pastry
Underlying Cause: Filling was warm when assembled.
Fix & Solution: Cool filling completely to room temperature before spreading over raw dough.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Traditional Galician Tuna Pie (Empanada Gallega)
❓ Which brand of tuna in olive oil should I look for in US grocery stores for Traditional Galician Tuna Pie (Empanada Gallega)?
Editorial suggestion: Conservas Ortiz White Tuna in Olive Oil (Ortiz). Thick meaty flakes packed in pure olive oil. Typical aisle: Gourmet seafood section. Acceptable substitute: Goya Solid White Tuna in Olive Oil.
❓ How do I fix: "Soggy bottom pastry"?
Common cause: Filling was warm when assembled. Practical fix: Cool filling completely to room temperature before spreading over raw dough.
The Pilgrim’s Feast of Santiago
Empanada Gallega is the historic pride of northwestern Spain, packed with sweet sofrito and premium preserved tuna baked inside a tender olive-oil pastry.
Visual Kitchen Infoguide (Print or Save to Phone)
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