Empanada Gallega with Tuna and Sofrito

Why You’ll Love This Recipe

• Authentic Galician-style olive-oil dough that turns shatteringly crisp yet tender.
• A deeply savory sofrito of onion, red pepper, and tomato that stays juicy, never soggy.
• Feeds a crowd and slices neatly into shareable squares—perfect for picnics or parties.
• Flexible fillings: tuna classic, but salt cod or shredded meat work beautifully.

Grocery List

• Produce: 2 medium onions, 1 large red bell pepper, 2 medium ripe tomatoes, 3 garlic cloves, fresh parsley (optional), 1 bay leaf
• Dairy/Eggs: 1 large egg
• Pantry: All-purpose flour, instant yeast, extra-virgin olive oil, sweet smoked paprika (pimentón dulce), dry white wine (optional), canned tuna in olive oil (or salt cod/shredded meat), green olives (optional), salt, black pepper, sugar

Full Ingredients

Olive-Oil Dough

• 500 g (about 4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant yeast
• 10 g (1 3/4 tsp) fine sea salt
• 1 tsp sugar
• 200 ml warm water (110°F/43°C)
• 100 ml extra-virgin olive oil (ideally 60 ml reserved from the sofrito and 40 ml fresh)

Sofrito Filling

• 80 ml (1/3 cup) extra-virgin olive oil (you’ll reserve 60 ml for the dough)
• 2 medium onions (about 500 g), finely diced
• 1 large red bell pepper (about 200 g), finely diced
• 2 medium ripe tomatoes (about 300 g), grated or crushed (or 300 g canned crushed tomatoes)
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1/4 tsp hot paprika or chili flakes (optional)
• 60 ml (1/4 cup) dry white wine (optional)
• 1 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• Optional add-ins: 50–60 g pitted green olives, sliced; 2 tbsp chopped fresh parsley

Protein (choose one)

• 400 g (14 oz) tuna in olive oil, drained and flaked
• OR 400 g cooked, desalinated salt cod, flaked
• OR 400 g cooked shredded meat (beef, pork, or chicken)

Finish

• 1 large egg + 1 tbsp water (egg wash)
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Cook a slow, jammy sofrito

Set a wide skillet over medium heat and add 80 ml olive oil. Stir in the onions with a pinch of salt and cook, stirring often, until sweet and translucent, 10–12 minutes. Add the red pepper and cook until softened, 6–8 minutes. Stir in garlic for 30 seconds, then sprinkle in sweet paprika (and hot paprika if using). Add the tomatoes, bay leaf, and white wine (if using). Simmer gently, stirring occasionally, until thick and jammy with little visible liquid, 12–15 minutes. Season with salt and pepper to taste. Remove from heat.

Step 2: Reserve paprika-scented oil and add the protein

Let the sofrito sit 2–3 minutes so the flavored oil rises. Spoon off 60 ml of the red-gold oil into a heatproof cup to cool—this will perfume the dough. Fold the drained, flaked tuna (or your chosen protein) and any optional olives/parsley into the warm sofrito. Taste and adjust seasoning. Cool the filling to room temperature so it doesn’t steam the crust.

Step 3: Make the olive-oil dough

In a large bowl, whisk flour, yeast, sugar, and salt. Pour in 200 ml warm water, the 60 ml reserved sofrito oil, and 40 ml fresh olive oil (total 100 ml oil). Mix with a spoon until a rough dough forms, then knead on a lightly floured surface (or in a mixer with dough hook) until smooth and elastic, 5–7 minutes. The dough should be soft but not sticky; add 1–2 tbsp water or flour only if needed.

Step 4: Let it rise

Form a ball, place in a lightly oiled bowl, cover, and rise in a warm spot until just doubled, 45–60 minutes. Meanwhile, line a 9×13 in (33×23 cm) metal baking pan with parchment and lightly oil it. Preheat the oven to 375°F (190°C), middle rack. For an extra-crisp base, preheat a second baking sheet and set the pan on it during baking.

Step 5: Roll the base and add filling

Turn the dough out and divide 60/40. Roll the larger piece to a thin rectangle, 2–3 mm thick, large enough to cover the base and sides of the pan with a slight overhang (about 35×25 cm). Fit it into the pan without stretching. Spread the cooled sofrito-tuna filling evenly over the base, leaving a 2 cm border all around.

Step 6: Seal, vent, and glaze

Roll the remaining dough to a matching thin rectangle. Drape over the filling. Trim excess, then roll and crimp the edges together to seal (a simple rope or braid works well). Cut 4–6 small slits on top for steam to escape. Whisk the egg with 1 tbsp water and brush the surface. Sprinkle a few flakes of sea salt. If you have a teaspoon or two of reserved paprika oil left, flick it over the top for extra color.

Step 7: Bake to deep gold, rest, and slice

Bake at 375°F (190°C) for 40–45 minutes, rotating the pan halfway, until the crust is deep golden and sounds hollow when tapped. Cool in the pan 15–20 minutes to set the layers. Lift out using the parchment and transfer to a board. Slice into 12 squares and serve warm or at room temperature.

Pro Tips

• Use the reserved sofrito oil in the dough—it’s a classic Galician trick that infuses color and flavor.
• Cool the filling completely before assembly to keep the bottom crust crisp.
• Roll the dough thin (2–3 mm). Empanada gallega is about balanced layers, not a thick crust.
• For a crisper base, place the pan on a preheated baking sheet or steel.
• Salt cod option: Soak 24–36 hours in cold water, changing water 3–4 times, then simmer briefly and flake.

Variations

• Salt Cod & Raisin: Swap tuna for flaked desalinated salt cod; fold in 2 tbsp raisins for a sweet-savory Galician touch.
• Meat Lover’s: Use 400 g shredded cooked beef or pork; add 1 tsp extra paprika and a pinch of cumin.
• Vegetarian: Replace protein with 300 g sautéed mushrooms and 150 g cooked chickpeas; keep the sofrito oil in the dough.

Storage & Make-Ahead

Cool completely, then refrigerate, covered, up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10–15 minutes to re-crisp. Freeze whole or in squares, well wrapped, up to 2 months; thaw overnight in the fridge before reheating. The sofrito and dough can both be made a day ahead; store the dough covered in the fridge (let it come to room temp 45–60 minutes before rolling).

Nutrition (per serving)

Approximate for 1 of 12 squares (tuna version): 350 kcal; 16 g fat; 35 g carbohydrates; 16 g protein; 3 g fiber; 620 mg sodium.