Empanada ~ Galician Street Food
There are so many versions of empanadas in South American cultures, but the kind you find the coastal region of Galicia, Spain, is unlike any other. It seems everywhere you go the aromas of this mouthwatering street food hits you in the face. While empanadas have fillings of every sort, the ones in Galicia are most commonly filled with seafood–often tuna or salted cod (also known as bacalao, depending on where you’re from).
And unlike many empanadas that are made individually, Galician empanadas are large like pizzas and cut into serving sized squares. The pungent fishy filling is usually mixed with peppers, onions and tomatoes–and plenty of garlic, of course. They sell it on the streets, at markets and even in common grocery stores where shoppers can munch away on a big hunk of it while picking up their staples for the week.
Can I Make a Galician Street Food Version of Empanada at Home?
Yes, you can make this delicious version of empanada at home and it’s quite easy, too! If you’ve ever made a pizza from scratch or even a homemade pie then this will be a snap.
What is Empanada Dough Made of?
There are so many versions of empanada, and the dough or crust varies from culture to culture. It’s always a simple mix of flour, water, salt and usually a leavener like yeast or baking powder. Sometimes they’re as simple as just flour and water, and sometimes they contain eggs. This empanada in particular has all of the above: flour, water, yeast, baking powder, salt, olive oil and egg.
How do you Make the Filling for Galician Empanada?
You start by chopping onions, peppers (red, green or both), garlic and tomatoes. Sautee the onions and peppers in some olive oil until the onions begin to look translucent, then add the garlic, tomatoes and eventually the tuna. You can also use salted cod or even a mixture of different seafood. Because you will eventually use it as a filling for the empanada pastry, you allow it to cool completely.
Do I Have to Knead the Dough Like for Bread?
No, you don’t! Because it is not important to develop the gluten in this dough, you do not have to knead it for 8-10 minutes like you do for bread or pizza. Instead, just mix the ingredients together and knead until it comes together. This Galician street food version of empanada is casual and rustic, which means no finicky preparation.
Do I Have to Let the Dough Proof?
You do not need to proof the dough when making this Galician street food version of empanada. It has very little yeast in it–just enough to give it the slightest spring. So you can use it straight away right after mixing it.
How do I Serve Galician Empanada?
Serve this Galician empanada as an appetizer or main course. You can also enjoy it as just a snack–it’s even great cold the next day. If you choose to serve it as a meal, it goes very well with soup in the winter months. In warmer weather a simple side salad with an olive oil and vinegar dressing is all you need to make it a complete meal.
What Else Can I Use as a Filling for this Empanada?
You don’t have to use tuna, salted cod or other seafood as a filling for this empanada. If fish is not your thing, feel free to omit it and just use the veggies as your filling. Add other vegetables too if you’d like. As far as meat goes, there are no rules. Feel free to fill this pastry with beef or pork in any form. You can also use chicken, ham, sausage or anything that suits your fancy. There are even some versions of dessert empanadas! When it comes to empanada, the sky’s the limit so be creative and make it however you’d like!
What Are Some Tips for Making the Best Galician Empanada?
- Preheat your oven to 375F/177C on the fan setting. This is a little on the hotter side and it’s the best temperature for this empanada. And by using the fan, you can get a nice golden brown crust, which is what you want.
- Egg wash the empanada before baking. Like the above suggestion, in order to get a nice golden brown crust, you have to egg wash it. Because you don’t need a lot of egg wash, you can just reserve a little of the egg used in the dough and that will be sufficient enough.
- Cool the filling completely before assembling. If you try to assemble your empanada while the filling is still hot, your dough will get soggy and may fall apart while baking. Plus it won’t bake properly.
- Use olive oil for the dough and filling. Because there are no herbs or spices in this empanada, use olive oil in both the dough and filling. Olive oil will lend that authentic taste and texture that you find in the empanadas in Spain.
- Allow the empanada to rest for 10 minutes before serving. Not only will it be piping hot right out of the oven, but the filling will ooze out everywhere if you cut it right away. It’s a lot like a grilled steak or an apple pie–it needs to rest before cutting into or the juices will all escape.
I hope you’ll give this Galician street food version of empanada a try at home. Or if you ever find yourself in a coastal region of Spain, that you’ll be able to experience the real thing! It’s so tasty and satisfying, and you can enjoy it literally any time of the day. And if you do give it a try, don’t forget to rate the recipe and leave me a comment about how it turned out for you!
Tuna Empanada ~ Galician Street Food
Ingredients
FOR THE CRUST
- 2 cups all purpose flour
- ½ teaspoon instant yeast
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg
- ¼ cup white wine optional
- ½ cup water
FOR THE FILLING
- 2 tablespoons olive oil
- 1 onion, diced medium
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic
- 1 tomato, diced medium
- 1 can tuna, drained 190 grams
Instructions
FILLING
- Heat the olive oil in a large skillet and add onions, bell peppers, salt and pepper. Sautee for about 3 minutes over medium heat until the onions begin to lose their opacity.
- Add garlic and cook another 45-60 seconds. Add tomatoes and cook another minute.
- Turn off the heat and add tuna. Mix in gently to fully combine without making it mushy. Season with more salt and pepper if necessary. Cool completely before filling empanada. In the meantime, make the crust.
CRUST
- In a large bowl combine all purpose flour, yeast, baking powder and salt.
- Add olive oil. Beat egg in a separate small bowl and add about 80% of it, reserving approximately 2 tablespoons for egg washing later. Add white wine, if using, otherwise begin slowly adding in enough of the water to make a stiff dough. Knead until it comes together. There is no need to proof; dough can be used right away.
ASSEMBLY
- Preheat oven to 375℉/177℃, preferably with the fan setting.
- Divide dough in half. Cover one half with plastic wrap to prevent drying out. On a floured surface, roll first half of dough into a circle of about 12 inches.
- Place the cooled filling onto the dough, leaving a 1 inch boarder all the way around. Roll the second piece of dough to the same size as the first. Brush the border of the filled bottom half with water, then place the second half of the dough over top. Press the edges together well to seal. Crimp edges with a fork to reinforce further as well as for a more decorative effect.
- Using the reserved beaten egg from earlier, egg wash the top of the empanada. You may need to add a little water to the gg to extend it further. Once it is completely egg washed, slice 2 or 3 slits in the center for vents.
- Bake for 25-30 minutes or until the crust is golden brown and the filling in the middle is bubbling. Cool 10 minutes before slicing.