Galician Empanada - Canned Tuna in Olive Oil Pie

Welcome, fellow food enthusiasts, to the definitive guide for mastering the glorious Empanada Gallega! If you've been dreaming of baking a traditional savory pie that transports your taste buds straight to the sunny shores of Galicia, Spain, you're in the right place. This isn't just any pie; it's a culinary masterpiece, a hearty slice and pie experience perfect for sharing. Forget those small, handheld empanadillas you might be familiar with; the Empanada Gallega is a grand, rustic, double-crusted pie, often baked on an oven sheet pan, filled with deliciousness.
Our recipe focuses on the classic tuna and vegetable filling, elevated by the rich flavor of canned tuna in olive oil and a tender, flaky dough made with the finest olive oil for baking. We'll walk you through every step, from selecting your canned tuna ingredients to achieving that perfect golden crust, ensuring your journey into pastry and baking is a resounding success. Get ready to learn why this specific version works so well, discover the key ingredients, and gather all the pro tips needed to make this savory delight your own.

Ingredients

• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon active dry yeast
• 1 teaspoon fine sea salt
• ½ cup (120ml) warm water (105-115°F / 40-46°C)
• ½ cup (120ml) extra virgin olive oil to cook (plus more for greasing)
• 1 large egg, beaten (for egg wash)

Directions

1. Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. This confirms your yeast is active and ready to make your pie dough mix rise beautifully.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
3. Mix Wet into Dry: Pour the activated yeast mixture and the extra virgin olive oil to cook into the well. Using a wooden spoon or your hands, gradually incorporate the flour from the sides into the wet ingredients until a shaggy dough forms.Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. The olive oil for baking in this dough gives it a wonderful pliability.
4. First Proof: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This proof is crucial for a tender crust.
5. Empanada Gallega Filling Ingredients
   1. 3 (5-ounce / 140g) cans canned tuna in olive oil, drained (reserve 2 tablespoons of the oil)
   2. 2 large yellow onions, thinly sliced
   3. 2 red bell peppers, thinly sliced
   4. 2 green bell peppers, thinly sliced
   5. 3 cloves garlic, minced
   6. 1 (14.5-ounce / 410g) can diced tomatoes, drained
   7. ½ cup cooking white wine (dry white wine like Albariño or Sauvignon Blanc)
   8. 1 teaspoon sweet paprika (smoked paprika for a bolder flavor, as a variation)
   9. ½ teaspoon dried oregano
   10. Salt and freshly ground black pepper to taste
   11. 2 tablespoons reserved olive oil from tuna (or fresh extra virgin olive oil)
   12. Optional: 2 pre made hard boiled eggs, sliced (for layering)
6. Empanada Gallega Filling Step-by-Step Instructions
7. Sauté Aromatics: Heat the reserved olive oil from tuna (or fresh olive oil) in a large skillet or Dutch oven over medium heat. Add the sliced onions and peppers. Sauté gently for 15-20 minutes, stirring occasionally, until they are very soft and caramelized. This slow cooking is key to developing deep flavor.
8. Add Garlic and Spices: Stir in the minced garlic, sweet paprika, and oregano. Cook for another 1-2 minutes until fragrant.Deglaze with Wine: Pour in the cooking white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for 3-5 minutes until the wine has mostly evaporated.
9. Introduce Tomatoes: Add the drained diced tomatoes. Cook for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Incorporate Tuna: Remove the skillet from the heat. Gently flake the canned tuna in olive oil into the vegetable mixture. Stir just enough to combine, being careful not to break up the tuna too much. Season with salt and pepper to taste. Let the filling cool completely before assembly. This prevents a soggy bottom crust.
11. Empanada Gallega Assembly & Baking Step-by-Step Instructions
12. Prepare for Assembly: Preheat your oven to 375°F (190°C). Lightly grease and flour a large bake sheet pan (approximately 13x18 inches or similar).
13. Divide the Dough: Once the dough has doubled, gently punch it down and divide it into two slightly unequal portions (one slightly larger for the bottom crust).
14. Roll the Bottom Crust: On a lightly floured surface, roll out the larger dough portion into a large rectangle or oval, roughly 1/8-inch thick, large enough to cover your bake sheet pan with a slight overhang. Carefully transfer the dough to the prepared pan.
15. Add the Filling: Spread the cooled tuna and vegetable filling evenly over the bottom crust, leaving about a 1-inch border around the edges. If using, arrange slices of pre made hard boiled eggs over the filling for added richness.
16. Roll the Top Crust: Roll out the remaining dough portion to a similar thickness, ensuring it's large enough to cover the filling.
17. Assemble and Seal: Carefully place the top crust over the filling. Trim any excess dough, leaving about a ½-inch overhang. Crimp the edges of the top and bottom crusts together to seal, using a fork or your fingers to create a decorative pattern.
18. Create Steam Vents: Cut a few small slits or a decorative design in the center of the top crust. These steam vents are essential to prevent the pie from puffing up excessively and to allow steam to escape during baking.
19. Egg Wash: Brush the entire top surface of the empanada with the beaten egg wash. This will give it a beautiful golden sheen.
20. Bake: Bake for 50-60 minutes, or until the crust is deeply golden brown and cooked through. If the crust is browning too quickly, you can loosely tent it with foil.
21. Cool and Serve: Remove the empanada from the oven and let it cool on the bake sheet pan for at least 15-20 minutes before slicing and serving. This allows the filling to set.