Empanada Gallega (Tuna) Recipe – Simple & Traditional

A practical, traditional recipe

Empanada gallega is a large, baked savory pie from Galicia, typically filled with a slow-cooked mixture of onion, pepper, and tuna.

When many people think of empanadas, countries like Argentina or Colombia usually come to mind. But the dish has deep roots in Spain, with versions like this one in Galicia dating back centuries.

Unlike smaller, individual empanadas found elsewhere, this is made as one large pie and sliced. It’s commonly eaten warm or at room temperature and is a staple in bakeries across the region.

This is the most common version (tuna), though fillings vary across Galicia depending on the region and season.

Table of Contents

Servings & Time
Servings	6-8
Makes	1 large empanada (9×13 inch / 23×33 cm)
Prep Time	25 minutes
Cook Time	35-45 minutes
Total Time	~ 1 hour 30 minutes

Ingredients

Dough

3 cups (375g) all-purpose flour
½ cup (120ml) olive oil
½ cup (120ml) water or dry white wine
1 tsp salt
1 tsp sweet paprika (optional)
2–3 tbsp reserved oil from the filling (optional, traditional)
1 egg (for brushing)

Filling (Atún/Tuna)

1 large onion (about 250–300g), finely chopped
1 red bell pepper, finely chopped
1–2 ripe tomatoes (grated or finely chopped, excess liquid removed)or ~½ cup thick tomato sauce
2 cans tuna in olive oil (drained, reserve some oil)
¼–⅓ cup olive oil
Salt
2 hard-boiled eggs (optional)

Equipment

Large skillet or pan
Mixing bowl
Rolling pin
Knife
Baking sheet or pan (9×13 inch / 23×33 cm or similar)
Parchment paper

Step 1: Make the Filling

This is the base of the empanada and should be done first.

Heat olive oil over medium-low heat
Add the chopped onion and cook slowly until soft and translucent (not browned)
Add the red pepper and cook until tender
Add the tomato and cook until the mixture thickens and excess moisture cooks off
Stir in the tuna (flaked)
Season with salt

The filling should be moist but not wet — it should hold together with little visible liquid.

Let it cool completely before assembling.

Step 2: Prepare the Dough

In a bowl, mix flour and salt
Add olive oil, water (or wine), and paprika (if using)
Optionally add 2–3 tbsp of the reserved oil from the filling
Mix and knead until smooth (5–8 minutes)
Let the dough rest for 20–30 minutes

The dough should be soft and pliable, not elastic like bread dough.

Step 3: Assemble

Preheat oven to 180°C / 350°F
Divide dough into two pieces (bottom layer slightly larger)
Roll out the base to about 2–3 mm thick and place on a parchment-lined baking sheet
Spread the filling evenly, leaving a small border around the edges
(Optional) add sliced hard-boiled eggs on top
Roll out the top layer and place over the filling
Seal the edges by folding and crimping by hand
Cut a small hole in the center (to allow steam to escape)
Brush the surface with beaten egg

The dough should be relatively thin — this is not meant to be thick or bready.

Step 4: Bake

Bake for 35–45 minutes, until golden brown

Let the empanada rest for 15–20 minutes before slicing.

Shaping and Finish

Empanada gallega is usually rectangular or round, with a simple, rustic appearance.

Keep the shape clean and practical
Crimp the edges by hand
Avoid over-decorating

A small center hole and an even golden finish are the key visual markers. Some versions include simple dough strips or small slits on top, but decoration is minimal.

Storage & How Long It Keeps

Room temperature: Up to 1 day, covered
Refrigerator: 3–4 days, well wrapped
Freezer: Up to 2 months

Reheat in the oven at a low temperature (300–325°F / 150–160°C) until warmed through, or serve at room temperature.

Additional Information

Notes

Empanada gallega is often best the day it’s made or the next day
Avoid microwaving if possible — it softens the crust
If refrigerated, let it sit out briefly before serving for better texture
Serve with a traditional dessert like Tarta de Santiago for a full Galician meal, or see our guide to Galician food for more dishes to try

Common Mistakes

Filling too wet → leads to a soggy base
Dough too thick → makes it heavy instead of light
Skipping the resting time → filling won’t set properly

FAQ

What is empanada gallega?
A large savory pie from Galicia, typically filled with onion, pepper, and tuna or meat.

Can you make empanada gallega in advance?
Yes, it’s often better after resting and can be served at room temperature.

Do you need to use homemade dough?
No, store-bought dough works, though homemade is more traditional.