Dish

Empanada Gallega

Galician Empanada

Empanada Gallega is a savory pie that originated in the Galicia region of Spain. It is made by filling a pastry crust with a mixture of tuna, peppers, onions, and tomatoes. The pastry is then folded over and baked until golden brown. The dish is typically served in slices and can be enjoyed hot or cold. Empanada Gallega is a popular dish in Spain and is often served as a main course for lunch or dinner.

European cuisine› Mediterranean cuisine› Spanish cuisine

Pie› Savory Pie

Origins and history

Empanada Gallega is a traditional dish from the Galicia region of Spain. It is believed to have originated as a way for fishermen to take a hearty meal with them on their boats. Today, the dish is enjoyed throughout Spain and is often served as a main course for lunch or dinner.

Dietary considerations

This dish is not suitable for those with fish allergies or gluten intolerance.

Variations

There are many variations of Empanada Gallega, with some recipes calling for different types of fish or vegetables. Some versions of the dish also include hard-boiled eggs or olives.

Presentation and garnishing

When making Empanada Gallega, it is important to use high-quality ingredients, such as fresh tuna and vegetables, to ensure the best possible flavor. The pie can be garnished with a sprig of parsley or a drizzle of olive oil for added flavor. It is also important to let the pie cool for a few minutes before slicing to prevent the filling from spilling out.

Tips & Tricks

To make the pastry extra flaky, try using a combination of butter and lard. You can also add a pinch of smoked paprika to the filling for an extra burst of flavor.

Side-dishes

Empanada Gallega can be served on its own as a main course, or it can be paired with a side salad or some crusty bread. It is also delicious when served cold as a snack or appetizer.