Hello! Here’s the step-by-step recipe for preparing the traditional Galician Empanada, a delicious pie made with fish. This classic dish from Spanish cuisine has an uncertain origin, though the oldest records of a similar recipe trace back to ancient Persia. It is believed to have arrived in the Iberian Peninsula...
Ingredients
Dough
Flour600g
Salt
Paprika1tsp
Butter200g
Eggs3
Milk
Filling
Onions1kg
Garlic2clove- Butter50g
Olive oil2tbsp- Salt
Pepper
Chopped parsley
Canned mackerel in oil1can
Canned tuna in oil1can- Canned natural peppers1can
- Hard-boiled eggs2
Nutrition (per serving)
Calories
566.3kcal (28.31%)
Protein
15.0g (30%)
Carbs
45.0g (16.36%)
Sugars
4.4g (8.76%)
Healthy Fat
25.6g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Galician Empanada
Prepare the Dough
- Step 1
Process the flour, salt, paprika, and 150 g of softened butter.
- Step 2
Add the eggs and enough milk to form a soft dough.
- Step 3
Separate one-fourth of the dough, roll it out, and set it aside.
- Step 4
Roll out the remaining dough and line a greased and floured 32 cm diameter mold.
Prepare the Filling
- Step 1
Thinly slice the onions into julienne strips and chop the garlic.
- Step 2
Sauté them in 50 g of butter with olive oil.
- Step 3
Season with salt and pepper, let cool, then add the chopped parsley, drained and deboned fish. Mix well.
Assemble and Bake
- Step 1
Pour the filling into the mold over the dough.
- Step 2
Smooth the filling, then top with strips of pepper and slices of hard-boiled egg.
- Step 3
Cover with the reserved dough and brush with beaten egg.
- Step 4
Bake at 180°C (350°F) for 35 to 40 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
566.3kcal (28.31%)
Protein
15.0g (30%)
Carbs
45.0g (16.36%)
Sugars
4.4g (8.76%)
Healthy Fat
25.6g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened for easier mixing with the flour.
Let the filling cool before adding it to the dough to prevent it from becoming soggy.
Brush the top of the empanada with beaten egg for a golden finish.
Serve the empanada either hot or cold, depending on your preference.
FAQS
Can I use only mackerel for the filling?
Yes, you can use only natural mackerel if you prefer a stronger fish flavor.
What can I use instead of canned peppers?
You can use fresh roasted peppers as an alternative to canned peppers.
How do I store leftover empanada?
Store leftover empanada in an airtight container in the refrigerator for up to 3 days.
Can I freeze the empanada?
Yes, you can freeze the empanada after baking. Wrap it tightly and store it for up to 2 months.
What size mold should I use?
A 32 cm diameter mold is recommended for this recipe.
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